The area of the promontory of Capo Vaticano, to Tropea is characterized by lush gardens, planted with red onion. All of crop operations are performed exclusively by hand, by local people in manufacturing techniques, handed down from generation to generation.
You can taste the extra virgin olive oil produced by the owners. The olive trees are grown at the foot of Mount Poro, their fruit, olives, harvested between October and December, are initiated at the mill where they are subjected to crushing.
From us you can taste the Calabrian cold cuts: Nduja and brawn (stuffed pork reared and slaughtered by the owners). It is prepared and seasoned according to the most ancient traditions of Calabria. It is great to be enjoyed as an appetizer accompanied by us with a good glass of red wine
It is a homemade pasta with durum wheat flour. They are handmade with an underwire and take the form of a fusillo. You can serve in both ways: with eggplant, basil, peppers and tomato; excellent with nduja and even with the pork chops.
The Ristorante Pizzeria Due Mari is pleased to invite you to enjoy all the delights and delicacies of our locations.
The chili in Calabria, is generally used and cultivated in all families. There are also many companies who grow hot peppers, directly in the field, using the ancient traditions as it is a plant that does not need special care. In Calabrian cuisine it is rare to find a dish in which it appears.
The area of Poro offers abundant pastures and rich in herbs of many species. This area has always practiced the sheep breeding in the wild, they produce excellent pecorino cheese. In particular in the towns of Ricadi, Spilinga, Drapia, Zaccanopoli and Limbadi. It is always used the traditional method like all Calabrian pecorino cheese.
Garlic in the Calabrian cuisine is very used on dishes of vegetables, fish, meat, and pasta. Great on pizza, in the bruschetta. Highly sought after for its strong flavor. It can 'buy made braids as red onion.
Wild boar hunting in the territory of Ricadi and surrounding municipalities has increased by a decade and is practiced by many years hunting and migratory game. Excellent cured meats and the various dishes that are prepared such as pappardelle with wild boar meat sauce, the stew made in terracotta dish, of course during the winter season.
Residence Due Mari has a bar restaurant and pizzeria, is able to offer hospitality to its guests including full board and / or half board.
Thanks to the Rizzo family passionaleche invests in first people in the management of the structure, you can enjoy delicacies and local delicacies, which stem largely from its own production km and a zero.
Our cuisine is typically oriented to local traditions and is based on the use of separate products for purity and freshness to ensure taste and satisfaction.