Among the fragrances of bergamot and the scents of flowers
Landscape
Travel information
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Landscape
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For the writer Leonida Repaci, the stretch of coastline between Palmi and Bagnara was worthy of being defined a Small Paradise: that same stretch was already baptized, since the mists of time, with the name Costa Viola, by virtue of the amethyst hue of its marine waters. The backdrops of Cavaianculla, of Pietrosa, of Chianiti, of Pietragalera and of Capo Barbi still hide archaeological and natural treasures of inestimable value.
Itinerary suitable for everyone, practicable by car, recommended in spring, summer and autumn.
Food tips
In Bagnara Calabra, swordfish fishing is a particularly deep-rooted activity with a strong identity. Fishing here is still carried out with the traditional "spadara", a special boat with a high lookout tower and a long gangway, from which it is possible to scan the sea. In the first days of August, Bagnara hosts the renowned Gran Galà del Pesce Spada (swordfish gala). Also in Scilla, thousands of tourists every year are attracted by the characteristic swordfish fishing, which is carried out in the strait by means of boats heirs of the luntri, used for the capture of the prey with lookout and harpoon, according to the ancient method of the Phoenicians.
Bagnara Calabra is also the recognized homeland of the homonymous torrone. It is still produced according to the ancient recipe of the first artisan torrone factories near the village, and is one of the most appreciated Calabrian sweets in the world: what makes it different is the roasting of the almonds and the particular type of cooking with honey. It is in fact obtained by processing sugar, toasted almonds, honey, egg white, bitter cocoa, essential oils and powdered spices. Depending on the covering, of sugar grains or bitter cocoa, it is distinguished in the two varieties Martiniana or Torrefatto glazed. Cut in bars, torrone is covered with white, dark or gianduia chocolate and garnished with wafers, hazelnuts or orange.
The essential oil of Bergamot of Reggio Calabria DOP is extracted through a system of graters and special peelers, which take the most superficial part of the fruits of Citrus bergamia Risso, and then carry out the cold extraction from the peel and pulp. The essence obtained has aromatic notes, light but lasting, and is distinguished by its purity, its unmistakable reflections and its color ranging from deep green for early season productions (December), to straw yellow for late season productions, with intermediate shades for January productions. The healthy properties of bergamot are really many: thanks to the high quantity of vitamins C, B1, B2, A and E, it has an effective restorative action in bony disorders caused by altered calcium absorption, in disorders of dentition, in collagenopathies, in muscular asthenia or neuromuscular hyperexcitability, in anemias caused by reduced iron absorption, in hepatobiliary congestion and in many diseases with altered vascular permeability. Moreover, it can be used in cooking for original and tasty recipes.
The traditional cuisine of Greek Aspromonte is definitely spartan and mountainous, but it boasts, in its simplicity, a proposal of incredible flavors that draw on a long peasant tradition. Dishes are linked to religious life: at Christmas and Epiphany it is customary to put thirteen courses on the table, while at Carnival macaroni, meatballs and pork. Easter is celebrated with roast lamb and spiritual breads. In an economy where sheep farming was prominent, sheep and goat meat played a fundamental role in the diet. In particular, goat meat, wilder and less fatty than sheep, is the meat par excellence of Aspromonte's archaic cuisine.