An authentic culinary journey
THE CUISINE OF PIETRAMARE NATURAL FOOD SOON TO BE IN ROME.
The Pietramare Natural Food, in Praialonga, on the edge of the marine reserve of Isola Capo Rizzuto, in the heart of the Calabrian Ionian Coast, is the Michelin-starred restaurant of the Praia Art Resort, the now iconic five-star hotel by the sea where nature, art and good food create the perfect combination.
A GAME OF CROSS-REFERENCES AND CORRESPONDENCES BETWEEN INTERIOR AND EXTERIOR SPACES
In a picturesque location, where the main, simple design is enhanced by the colours and natural materials of local craftsmanship, Pietramare Natural Food portrays the absolute essence of a Calabria rich in culture, history and traditions, with an innovative and contemporary touch.
The table is a place for sharing, an opportunity for discovery and enrichment. It is not only what is on the plate that counts, but what is in the hands and heart of the person who conceived and prepared that dish.
Led by Raffaele Vitale, architect and chef, and with the support of Carmine Lupia, a well-known botanist and profound connoisseur of plants and wild fruits of the Catanzaro Sila, the Pietramare Natural Food team carries a cooking philosophy that aims to restore and disseminate the most authentic and forgotten flavours of Calabrian gastronomic culture.
Fresh fish, meat, wild herbs, vegetables from our organic garden; the generous nature that is waiting to give us its extraordinary gifts, which we only have to harvest.
Between the Gulf of Squillace and the Marchesato area, where fishermen and farmers, boats and ploughs combine... different souls but speaking the same dialect, sharing the same thought, a little bit Calabrese a little bit ancient Greek. Our cuisine is the result of this collaboration, intentionally Calabrese, intentionally modern, absolutely ours. Heart, passion, oil and salt.
Guida alla Calabria, sospesa tra archeologia e tesori moderni
Gli indirizzi imperdibili per scoprire questa regione d'Italia.
Il ristorante in Calabria dove ho capito perché il foraging non è solo una moda del nord
Le radici della nostra tradizione gastronomica vanno rintracciate
Nicola Annunziata e la ricerca sulla biodiversità della Calabria, al Pietramare di Isola Capo Rizzuto
Calabria: cosa vedere in 11 tappe (belle e selvagge)
La Calabria è bellissima e se non ce ne siamo ancora accorti, ecco il momento per farlo.