U Ricriju

Located alongside the Ionian coast of Siderno, in the province of Reggio Calabria, the trattoria U Ricriju, awarded with the Chiocciola Slow Food, reflects the free-range uniqueness of the owner, Francesco Trichilo. 

The gastronomic offer from the fixed menu is focused on wild herbs and humble food, in the quest to recover childhood flavors and wild products from the territory. The bread, made from stone-ground durum wheat and sourdough, accompanies traditional foods: potatoes and peppers, cold cuts and fossa-cheeses, stuffed aubergines, parmigiana, capocollo of Black Pig of Calabria, pancakes and the unmissable zeppole with anchovies, the house special together with home-grown  Black Chickpeas. Last but not least, burnt cream made from goat's milk.