Identity
The reverence for food. A slow journey of discovery through the enchanting atmosphere of a mystical and ancient place.
Between history and legend
DE MINIMI RESTAURANT IS INSIDE VILLA PAOLA, A FORMER CONVENT ONCE HOME TO THE 16TH CENTURY MINIMI FRIARS. IT WAS TRANSFORMED INTO AN INTIMATE, REFINED BOUTIQUE HOTEL IN 2008. LEGEND SAYS THAT WHILE PASSING THROUGH TROPEA ON HIS WAY FROM SICILY TO FRANCE, SAINT FRANCESCO DA PAOLA HIMSELF INDICATED TO TWO NOBLEWOMEN THE SITE FOR A SHRINE DEDICATED TO HIM.
Heritage
THIS ANCIENT MONASTERY WAS HOME TO THE ORDER OF MINIMI FRIARS, LED BY SAINT FRANCESCO DA PAOLA. CENTURIES LATER, EVERYTHING ONSITE REMAINS A TESTAMENT TO THEIR PRESENCE, STARTING WITH THE INGREDIENTS USED IN THE KITCHEN. MORE THAN 500 YEARS AGO, THE CALABRIAN SAINT CODIFIED A CUISINE FOR HIS FRIARS THAT WAS, IN FACT, THE PREDECESSOR OF THE MEDITERRANEAN DIET: FISH, VEGETABLES, LEGUMES, AND GRAINS. THE SAINT OBSERVED THIS STRICT LEAN DIET ALL HIS LIFE, AND HE PASSED AWAY AT AGE 91, A TIME WHEN THE AVERAGE LIFESPAN WAS 30. HE PRESCRIBED THE CUISINE TO HIS FOLLOWERS: THE MINIMI FRIARS.
Garden to Table
DURING THE RESTORATION WORK TO RECOVER THE ANCIENT CONVENT, THE LUSH, TERRACED ORGANIC GARDENS REMAINED INTACT. LOCATED AT THE FOOT OF THE VILLA, THE GARDENS HARVEST RAW MATERIALS COLLECTED BY OUR CHEF, WHO USES THE INGREDIENTS TO PREPARE HIS REFINED DISHES: FROM FRAGRANT LEMONS TO TASTY TOMATOES TO FRESH HERBS TO THE FAMOUS TROPEA RED ONION DOC. CAULIFLOWER, PEAS, EGGPLANTS, PEPPERS, AND MANY OTHER VEGETABLES GROWN IN ACCORDANCE WITH MOTHER NATURE'S SCHEDULE, RESPECTING THE SEASONAL RHYTHM.
Attention to raw materials is evident in the choice of all the products used in the kitchen, meticulously selected from small producers and farmers in the province and the region. Local specialties that are almost lost and hidden Slow Food presidia receive their well-deserved recognition on our table.