Al Falkensteiner Club Funimation Garden Calabria catering is a serious matter.
He explains it with facts Claudio Giaffreda, gm of the resort that has been part of the Austrian chain for two seasons. “The fact that it is a 4 * Family Resort in the Club Funimation line of Falkensteiner Hotels & Residences, dedicated to families with children – explains the GM – does not detract from our attention to food thanks to the three restaurants among which it stands out”The terrace”Entrusted to the starred chef Nino Rossi».
The garden: it is the main restaurant that offers breakfast, lunch and dinner with a rich buffet. Here yes
you will also find the pizzeria of the resort which produces all kinds of pizzas from lunchtime to dinner that can be enjoyed by the slice.
The fisherman: it is on the beach, buffet style, open for lunch and dinner. The rich buffet includes delicious burgers made with local ingredients. During the day, next to the restaurant there is also Caterina’s Food Truck which offers delicious fried food.
But the flagship is “The terrace“The gourmet restaurant of the resort that from the 2021 season sees a tasting menu created by Nino Rossi, one of the five Michelin-starred Calabrian chefs (1 star) at his restaurant Qafiz in Santa Caternia d’Aspromonte.
A passion born by chance in 2008 led me to cook professionally – explains Rossi – My kitchen accompanies guests on a journey through the flavors of Calabria revisited in a personal and innovative way. There is no real Calabrian cuisine, but a cuisine common to many southern regions with some reinterpretations, based on “poor” dishes. It is precisely this ability to offer excellent basic ingredients that I refer to because the quality of the same, here in Calabria, is high and due to the conformation of the territory that goes from the sea to the mountains in a few kilometers, it offers a longer seasonality which also corresponds to to a remarkable quality. Perhaps the only typical dish is the Morzello which originates in the Catanzaro area, based on calf offal ».
Rossi’s evolution, who started as a self-taught, evolves from catering to wedding banquets, following the room of Villa Rossi, parents’ business. “I wanted to do something else, but I got passionate about this job – explains Rossi – as I began to apply myself by studying as a self-taught, I was lucky enough to participate, almost by chance, in an internship in Alta Badia alongside Norbert Niederkofler, at St. Hubertus, then I did a short internship with Giancarlo Perbellini, as I began to care for Villa Rossi, in any case wanting to follow my career as a chef.In 2013, I went to Davos, at the Arthhaus Hotel, during the months off banquets in Calabria to finish in May 2016 to inaugurate, in May, Qafiz, which in 2019, will give me the star ».
Returning to the kitchen Nino Rossi has very clear ideas about the Calabrian one.
“I would like the concept to pass that Calabrian cuisine – concludes Nino Rossi – is not as it is imagined with the clichés” anduja, spices and tomato “but, vice versa, it is varied because it is based on excellent ingredients which can then give life to dishes. imaginative and different from what one imagines ».
In short, at the Falkenstainer Club Funimation, gastronomy must be an experience.
“We offer our guests this possibility – concludes Giaffreda – to enjoy a gourmand dinner with a small addition (€ 30 for 6 courses), while for next year we have a small gastronomic revolution in store, expanding the range of the offer and redistributing it in a that it can be used by everyone even when the resort is full (1350 beds) “.