Things To Do
in Cassano al Ionio

Hand-rolled Calabrian pasta often served with a slow meat ragù, walnut pesto or a simple garlic-and-oil sauce — a regional staple found in local trattorie.

Must-Try!

An assortment of small, freshly caught fried fish available at coastal restaurants around Sibari and along the Ionian shore.

A stretched-curd cheese typical of southern Italy. Try it at agriturismi and markets in the area.

Traditional Calabrian cured salumi found in delis and markets; pairs well with bread and local olive oil.

Local market day sells fresh fruit, vegetables, cheese, cured meats and household goods — a great place to sample and buy regional products.

Seasonal stalls near the marina and beaches selling fried seafood snacks, panini with local fillings and sweets during summer evenings.

Use formal greetings (Buongiorno/Buonasera) when entering shops or meeting older people. A handshake is typical; friends may exchange cheek kisses.

Dress modestly for church visits (cover shoulders/knees). In small towns, smart-casual can be expected at nicer restaurants, especially in the evening.

Meals are social and relaxed — don’t rush, and it’s polite to finish what’s served. Saying ‘Buon appetito’ before starting is customary.

Many businesses close midday for riposo; in summer evenings are lively. Respect quiet hours in residential areas late at night.

Tipping is appreciated but not mandatory: leave small change at cafés, round up or add 5–10% at restaurants for good service. It’s common to leave a few euros for table service; larger tips reserved for exceptional service.

Euro is the currency. Credit/debit cards are widely accepted in hotels and larger restaurants, but small bars, market stalls and rural agriturismi may prefer cash. Bring some cash for markets and taxis. ATMs are available in town.

Hot, sunny and busy along the coast with peak tourism in July–August; beaches and beach clubs are lively, many restaurants and services operate full hours, but expect higher prices and local traffic to seaside spots.

Milder temperatures, quieter beaches and harvest season for olives — a pleasant time for food-focused visits and for hiking as crowds thin.

Generally mild but wetter; some coastal businesses reduce hours or close in low season. Good time to explore inland, markets and museums with fewer tourists.

Blooming countryside, comfortable temperatures and fewer visitors — ideal for outdoor activities, cycling and photography as landscapes turn green.

Vegetarian options exist but are more limited than in larger cities — look for pasta dishes with tomato, eggplant or walnut pesto, legume-based soups, salads, and vegetable antipasti. Communicate clearly (‘Sono vegetariano/a’) and ask about broths or meat-based sauces.

Vegan choices can be found but require asking for modifications (no cheese, butter or meat broth). Fresh produce, beans, grilled vegetables and tomato-based pasta are usually safe bets.

Awareness of gluten-free options is growing; many restaurants can offer salads, grilled meat/fish and gluten-free pasta on request — carry a gluten-free card in Italian to explain restrictions.

Declare food allergies clearly in Italian (e.g. ‘Sono allergico/a alle noci’) and confirm with staff; small kitchens may have cross-contamination risk.