At a distance of about 10 kilometers from each other,
we find Capo Vaticano and Tropea,
two of the most beautiful seaside resorts in Calabria.
Capo Vaticano
is nestled between the mountains
and the flat area of San Nicolò,
in the municipality of Ricadi (VV),
located between Pizzo Calabro and Nicotera,
along the "Costa degli Dei",
a well-known stretch of the south Tyrrhenian coast
with a tourist vocation.
Tropea,
well-known and celebrated seaside resort,
it rises on the high tuff promontory,
overlooking the Tyrrhenian Sea,
in the province of Vibo Valentia.
The history of Tropea begins in Roman times.
Due to its characteristic position as a terrace overlooking the sea,
Tropea played an important role,
both in Roman times and in the Byzantine era;
many are the remains left by the Byzantines,
such as the church of Santa Maria dell'Isola on the promontory.
After a long siege,
the city was snatched from the Byzantines by Arab pirates,
only to be reconquered by the Normans, under whom it prospered.
Tropea continued to prosper even under the rule of the Aragonese.
Of particular interest is the historic center of the city,
with many noble palaces of the eighteenth and nineteenth centuries,
perched on the cliff that overhangs the beach below.
Undoubtedly the crystal clear sea and the white sand beaches
are a strong attraction of this pleasant town.
Tropea is also known
for the "Cipolla Rossa di Tropea/Tropea Red Onion",
made up of various concentric fleshy tunics
with white color and red wrapping;
it has been cultivated in these areas for over two thousand years,
imported by the Phoenicians, now combined with tourism,
it contributes to the socio-economic development of the area.
The sweetness of the vegetable
seems to depend on the particularly stable winter microclimate,
without sudden changes in temperature
due to the mildness exerted by the proximity of the sea,
and for the fresh and loamy soils,
which determine the valuable characteristics of the product.
The shape is round or ovoid.
La cipolla rossa di Tropea è un prodotto tipico calabrese. Introdotta in Calabria dai Fenici, è diventata nel corso dei millenni l’ortaggio protagonista delle più raffinate ricette locali…
"U Testu O Furnu"
the main dish of the local culinary tradition
is defined with a dialect expression
that indicates the container
in which the ingredients are cooked.
“U Testu”, in fact, is a circular terracotta pan
and it is inside that everything is prepared.
Potatoes are sliced and then seasoned with tomato sauce
mixed with water and salt.
Then add the tomatoes to complete the dressing
made up of crumbled crumbs
of stale bread, mixed with oregano,
basil, parmesan and grated pecorino,
chopped capers and extra virgin olive oil.
Once the ingredients have been distributed in layers,
place the "Testu" in the hot oven
for about an hour until a crispy crust has formed on the surface.
Where to eat
Da Nico e Lilly
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