Tuesday, June 25th, starting at 6:30 PM, Piro Piro becomes the center of Calabria and this time not only for its beach club attractions – it’s one of the best beaches selected for Calabria, included in the 2024 edition of “Guide to Italy’s Best Beach Clubs” – and its dining, but also because the venue located on the waterfront of Reggio Calabria will host the third edition of Calabryando, an event evening about the best of Calabria told to journalists and industry professionals.

The engines are warming up for an event that involves major companies and Calabrian realities, with a proactive approach to communication and a starred dinner featuring the signature products of Calabrian gastronomy. The event features a four-hands dinner between chef Marco Maltese and Christian Balzo from the Michelin Star restaurant “Piano 35” in Turin, and once again this year is organized in collaboration with Velier, a leading company in the distribution of “quality beverages.” The flavors of regional products, excellent examples from the territory, the need to partly rewrite the narrative of our land, the spotlight of local and national communication, including entrepreneurs, producers, journalists and digital creators, all this at Piro Piro in Reggio Calabria to discuss the more than evident growth, gastronomic and beyond, of a land like Calabria.

Space then for Belmonte figs with Dino Colavolpe; rice from the Piana di Sibari with Magisa, acronym of the young sisters Maria, Giusi and Sara; stockfish from Mammola by Alagna & Spanò; poverello beans from Mormanno with Teresa Maradei; “Bob Alchimia a Spicchi” with Roberto and Anna fermenting for the upcoming “Bob Fest”; la Catasta del Pollino, an example to follow, with Giovanni Gagliardi representing; Emilio Leo from the historic wool mill of Soveria Mannelli, an ancient textile factory. And then, again, Giacomo Triglia, a true son of Reggio and director of music videos for Jovanotti, Levante, Dolce e Gabbana just to name a few; Noemi Evoli for the Aspromonte national park, Noemi Guzzo for the Sila national park and Simona Lo Bianco director of Fai for the Giants of Sila. Finally, gelato from Reggio Calabria with “Cesare” and Davide De Stefano; terracotta from Gerocarne with Vitaliano Papillo telling their story and the “Corte d’Assise” sauce from Cascina di Roccella Jonica as an example of a product that becomes identity.

“The intention is also to promote synergistic, positive and proactive communication about Calabria that can loudly proclaim itself as a land of great excellence. And we will do this by listening to and telling the experiences of our guests,” say the organizers. In the first two editions, the keywords were “positivity,” “contamination,” “opportunity,” “inclusion.” And now? Reasoning out loud, in short, on a waterside stage where words will be followed by dishes from a surprising menu expertly paired with cocktails from Piro Piro’s bartenders. Seats for dinner are limited.

Under the direction of Domenico Bellantonio and Laura Saraceno, the event benefits from the organization of Giovanna Pizzi, a food and wine journalist who, for years, has sought to narrate a land overflowing with quality and diversity.