News

Sila has become the setting for a new episode of Alessandro Borghese 4 Ristoranti.

On 27 October, the municipality of Spezzano della Sila announced the chef’s arrival with the television crew.

Filming is taking place in Spezzano’s historic centre and along the streets of Camigliatello Silano.

Several local restaurants will be the focus of the programme’s on-screen competition.

The episode offers a chance to show an upland area shaped by its dining tables as well as its forests and landscapes.

Mountain cooking has a clear identity: mushrooms, local produce and inherited recipes follow the seasons.

For the restaurateurs involved, the episode is a national showcase for their daily work in the kitchen and with guests.

The municipality highlighted the value of the production for local food producers and tourism in Sila.

Camigliatello and Spezzano add a new television story to their natural and cultural heritage.

The competing restaurants, winner and broadcast date have not yet been confirmed by the municipal source; this story will be updated when details are released.

From 22 to 25 October 2026, Reggio Calabria’s Aragonese Castle and Piazza Castello hosted the fifth Bergarè festival, organised by the Chamber of Commerce.

The theme “Identity and Territory” put the region’s signature bergamot and its producers at the centre.

At the Bergarè Village, growers and makers presented their products alongside bergamot-inspired street food.

Each day, local chefs and pastry cooks offered booking-required cooking shows and tastings, both savoury and sweet.

The opening day brought a bartender challenge, street performers and business meetings with international buyers.

On 23 October, students from hospitality schools joined workshops, while cocktails, music and food events continued.

On 24 October, the castle hosted a conference on citrus, innovation, research and sustainability.

The festival closed on 25 October with talks, awards, entertainment and more live cooking. The full timetable and tasting details are on the official website.

Nicastro pink garlic has joined the Slow Food Presidia network. It grows around Lamezia Terme and is recognised by its pink-streaked cloves.

It has a strong aroma but a mild flavour; Slow Food recommends tasting it raw with bread and olive oil.

The Presidium grew from the work of small farmers who kept selecting bulbs and passing on the crop.

The variety is also linked to the historic Saints Peter and Paul fair, where local garlic featured in Bourbon times.

On 24 October, the new Presidium was presented at the cloister in Piazzetta San Domenico in Lamezia with talks, live cooking and tastings.

Protecting it means preserving a food, skilled handwork and the area’s agricultural biodiversity.

The new Slow Food Cosenza convivium was presented on 17 October 2026 at the provincial Enoteca.

This is a community of members, producers, cooks and residents, rather than a new restaurant. Its aim is to support local food heritage.

The assembly elected Alessandro Fedele as president, Paola Granata as vice-president and Matteo Falbo as treasurer.

Its plans include biodiversity, shorter supply chains, food education and renewing the Earth Market.

School projects, food communities, young people and inland areas are also priorities.

According to Rai TGR Calabria, around 110 members had joined at the time of its formation.

Gambero Rosso has named Bob Alchimia a Spicchi Pizzeria of the Year 2027.

In Montepaone, Roberto Davanzo and Anna Rotella have built a project combining dough research, hospitality and Calabrian roots.

The story begins in 2016 with a modest initial investment.

The award also celebrates the determination to keep investing in quality and place.