Eating out in Scalea
The restaurants in Scalea are friendly, family run places serving typical Calabrian food at very affordable prices. As an accompaniment to your meal try a glass of “vino locale” … delicious local wines available everywhere.
You must try:
Vigri Restaurant is located on the seafront just yards from the beach. The restaurant is open throughout the year and the menu changes with the seasons. Chef Enzo will be delighted to welcome you and you will enjoy a wonderful selection of local of produce, expertly prepared and presented in stylish and sophisticated setting. There is a well chosen wine list to accompany your meal and the local house wine is excellent. http://www.ristorantevigri.it/home.html
Il Corsaro is a typical family run restaurant which is well know for friendly service and delicious food. There is a wide variety of fish, meat and pasta dishes on offer as well as excellent pizzas. All the food is produced locally, including the wine. Il Corsaro is a great place to enjoy an Italian meal with a wide variety on its menu to suit all tastes. All meals are produced fresh and from local produce, including the wine.
Da Antonio : Outside the town centre there are excellent restaurants in most villages, and the surrounding countryside is becoming well known as an agri tourism centre, with restaurants serving organic food produced in an eco friendly manner and cooked and served at its absolute best. One of the best is Da Antonio on the road to Santa Domenica Talao, about 7km from Scalea.This family run restaurant is really worth a visit .... friendly, welcoming staff, great food, a wonderful atmosphere and spectacular views of the coast and countryside.
http://trattoriadaantonia.blogspot.com/2009/03/trattoria-da-antonia-santa-domenica.html
Some of the special Calabrian dishes found throughout this region include:
Spaghetti alle Vongole - a delicious dish of pasta with clams and white wine sauce, one of the most popular dishes in Calabria
Melanzane alla parmigiana - aubergine baked with tomato and cheese. Aubergines are regarded as the queen of vegetables and the wonderful Calabrian climate and low calcium soil produce sweet fruits without the bitterness that sometimes builds up in these vegetables.
Salsiccia di Calabria - Calabrian cured sausage produced from locally-raised hogs, with mouth-watering natural flavours such as black pepper, chilli and red pepper.
Peppers are probably the most important ingredient in Calabrian cuisine. Here they come in all shapes, sizes and colours and are widely grown throughout the region.
The main meat is pork - Calabrian salami is famous throughout the world. Lamb is widely available and there is seafood in abundance – particularly shell fish, anchovies, cod, sardines, swordfish and tuna.
25% of all Italian olive oil is produced in Calabria and the quality is superb.
Wines of Calabria: the abundance of vineyards throughout the region produce some of Italy's finest wines. Probably the best known is the classic red Cirò; this is Calabria’s oldest wine and it can be very high in alcohol. Ciro was originally produced in the low hills along the Ionian coast between the ancient Greek cities of Sybaris and Kroton (Sibari and Crotone today). Local legend has it that Ciro descended directly from Krimisa, the very strong wine that Calabrian athletes drank to celebrate victories in early Olympiads. Modern manufacturing methods and careful temperature control have reduced the alcohol content to produce a delicious fruity wine which is very easy to drink. TFor more information on Calabrian wines, please visit http://italianfood.about.com and http://www.italianmade.com/regions/wines18.cfm
