Our next stop was Pizzo Calabro. This town on top of a hill overlooking the Gulf of Euphemia is a favorite of ours. It is 20 minutes north of Tropea on the coast and a little less touristy in our opinion. It’s claim to fame is the Tartufo Gelato. Originally chocolate upon chocolate, there are many varieties now. You can go from café to café to try a different variety. Our breakfast stop was Pasticceria Gelateria Raffaele - Piazza della Repubblica 5, 89812 Pizzo, Italy, further back in the main Piazza, so not the best view but definitely a local favorite. There seemed to be the same group of locals every day enjoying a brief pause and a café before they went to take care of their errands. We also have the impression that Raffaele makes the gelato for some of the other cafes….Callipo, a famous tuna cannery, has their last plant in this town. We buy Callipo in the states. The tuna is SO much better tasting than US tuna to us.
We stayed at Palazzo Zimatore https://recidence-palazzo-zimatore.business.site/. This was a derelict building brought back to life with loving care and great attention to Italian tastes. It has apartments with full kitchens and everything is well appointed.
We find this to be a wonderful jumping off point for exploring the area and as a respite from travel as well. A school is also in the main square so watching families come and go is a lovely pastime.
An exquisite restaurant, Hedo, Piazza Generale Malta, is a masterpiece of seafood and pasta. Eduardo does an antipasti of different seafood that gives you a wonderful understanding of his range. All of his dishes could compete easily with some of the best restaurants in the world. His choice of Pizzo as his base is a great honor for Pizzo. His wife Christina and their staff are delightful! His smoked swordfish involtini and likewise his swordfish or tuna (depending on which is freshest) Secondi with orange, pistachio and walnut cream is sublime! As many of his reviews suggested, we went back multiple times to enjoy his exceptional food.
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Keep it coming.