La Paladina Restaurant

AT TABLE AND IN THE KITCHEN

Around the table we eat, talk and share experiences. Every element is linked to food, even the simplest event or daily happenings express an emotion. Tastes and savours, stories and knowledge are threaded together.
We bring our very essence to the table: our extra virgin oil.

LA PALADINA GOURMET RESTAURANT 

      A NEW LOOK AT EXCELLENT GENUINE CALABRIAN COOKING FROM TIMES GONE BY USING LOCAL PRODUCE

THE CHEF

 Nicola Macrina

Born and living in Calabria, one of a large family , Nicola decided to remain and work in close contact with nature thus satisfying his great passion. From the scents of the olive grove to those in the mill, from the moment of pressing to the flowing of the oil, the smell of maturing hay, the harvesting of age-old types of grain with the combine harvester: these are all part of his world. Popular country traditions like producing preserves all year round using typical Calabrian recipes have become the basis for gastronomical, cultural and traditional feasts. Eating well and healthily was part of Nicola’s family tradition.
As a child Nicola was inspired by his mother who cooked excellent healthy food for the family and eventually he qualified as a cook at a specialist school in Soverato.
He began his career working in various places in Calabria, moving from the seaside areas to the mountains. His desire to learn more took him to Rimini and San Marino where he remained for two years. 

The Chef's story:

«The need to gain international experience took me to London where I lived and worked for several years in large hotels and famous restaurants and acquired expert professional knowledge. I took part in cooking competitions all over the world and was able to learn from master chefs.
But my dream was to return to Calabria, the land I love, and open a restaurant serving typical Calabrian fare. I wanted to revisit and add lustre to those excellent products that Calabria has and which are still unknown. My philosophy is based on using the quality ingredients and produce to be found here in Gasperina, in the province of Catanzaro».

THE SEASONAL MENU:

I am constantly searching for and finding first class produce here in Calabria. Here are just a few of those we use. Firstly, the native black pig which is allowed to live in a natural way provides the pork hock which must be cooked gently for 7 hours. Then we can name the succulent “capicollo”, thinly sliced “ovuli” and “porcini” mushrooms, potatoes from the Sila mountains flavoured with wild oregano, the red onions from Tropea, wild boar, fresh pasta made from stone-milled Calabrian flour, mushrooms from the Sila range, truffles from the Pollino mountains, fish from the nearby gulf, stockfish soaked in spring water, salted cod with olives, potatoes and raisins, herbs from the countryside, scented bergamot, Calabrian liquorice, rice from the Plain of Sibari, native cows grazing on the Aspromonte mountains, sheep’s cheese with hot pepper jelly, pulses cooked in the traditional terracotta jars beside the fire and so on.

All this can be savoured with a local wine from Gasperina where the grapes are renowned.
A variety of wines from Calabria is also available.
We can travel from the top of the Pollino mountains at 2248 m to the Costa Viola and the sea near Reggio Calabria.

CONTACTS:

TEL: 3515240704/3286622609  
EMAIL: nicolamacrina@yahoo.it

We are here:

A2 exit Lamezia-Catanzaro, E280 “Strada dei due Mari”, Germaneto, Catanzaro Lido, SS 106 southbound, exit Montepaone-Montauro-Gasperina, strada provinciale towards Gasperina.
Once you arrive in Gasperina follow the indications to the restaurant.

WHERE WE ARE:

Gasperina lies between Squillace and Soverato, south of Catanzaro, on the Ionian coast about 500m above sea level. It overlooks Montepaone Lido, Soverato, Pietra Grande and the entire Gulf of Squillace. It also looks towards the heights of the Sila mountains and the Serre Calabre.
It has ancient byzantine roots.

OPENING TIMES:

Summer times: open every day of the week.
Winter times: evening from 7.00 pm to 11.30 pm every day.
Sunday lunch from 12.00 pm to 3.00 pm.
The restaurant is closed all day Tuesday and Sunday evenings.