Calabria is synonymous with tradition and folklore.
From the sea to the mountains, the scenarios change but not the spirit, which is reflected intact in the daily gestures of those who have always lived on a bridge that binds the past and the present seamlessly.
Calabria, more than anything else, is a land linked to traditions: in fact, there are medieval historical reenactments, festivals with a gastronomic back-ground, very ancient religious ceremonies of national or international importance and festivals, which are also very extravagant.
Crossing villages and historic centers, you can come across one of the many sacred processions that still take place punctually and which express not only the religious sentiment of the Calabrians but also the love for tradition.
Beside the religious events you can attend the patronal feasts that still represent a moment of participation and conviviality.

The celebrations are organized in honor of the patron saint on the streets of the city, each of them differs from the other in rituals, symbolisms and history, they can last even several days and involve everyone, young and old people.
The religious ceremony ends with the great civil party: stalls of all kinds flood the streets, take-away food and, inevitable, fireworks, a spectacular conclusion to the event.
There is certainly no lack of pomp and the concerts of local singers and artists called for the occasion.
Village festivals and traditional festivals are a particularly stimulating agritourist event, especially when it comes to events related to the seasons of agriculture, typical products and the most characteristic roots of peasant culture.
The Calabrian cuisine is not uniform in its provinces: so, the country you go to the kitchen you find.
The list of typical Calabrian products is an incredible basket of varieties, biodiversity and stories. Cured meats and cheeses, but also particular fruits and vegetables grown here and become famous throughout Italy: just think of the “nduja”, the Calabrian “sopressata”, the “capocollo”, the “caciocavallo silano”, but also the Tropean onions, figs, honey, bergamot, licorice and the chili peppers of Diamante.
For this reason, various local products are protected by the PGI and DOP denominations and find their best expression in many recipes of the typical Calabrian cuisine to be savored in the “0 km” farmhouses or in the gastronomic festivals of great culinary value.

But the fundamental element, that makes these experiences unique and unforgettable, is undoubtedly the people: the Calabrians have hospitality in their DNA.
Someone believes that to understand the Calabrians one must look at the landscape, vegetation, climate, smells, flavors of the area since the true essence, the most authentic one, is intense and passionate.
Their overwhelming cheerfulness, their generosity but, above all, their warmth will always make you feel at home!