Restaurants in the province of Catanzaro

Catanzaro is squeezed between two seas, and its cooking is city cooking: offal, bread, frying — food once eaten standing up, now the dish people book a table for.

What you eat here

• Morzeddhu — veal tripe and offal slow-cooked with tomato and chilli, served inside pitta, a ring-shaped flatbread. Eaten with your hands.
• Soppressata di Calabria DOP and capocollo, with chilli that here is never decorative.
• Maccheroni al ferretto, rolled on a thin rod.
• Fileja with 'nduja, and swordfish when it comes up from the Strait.
• Lametia DOP olive oil, sweet, from the plain just beyond.

The wine

The surrounding hills give Lamezia DOC and Scavigna; Gaglioppo and Magliocco are the local reds, and they have lately become interesting again.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.