Caterina leads the family restaurant. Her passion for cooking is boundless. In 2011 she took a degree in enology in Pisa. She is a shy, tenacious girl with an iron will.
“The most important lesson among those I will always cherish is the respect for food and for its natural origin, from the birth and growth of each ingredient to its transformation within the dish.”
Technique and an extraordinary passion work together to look at the south from a modern perspective. We could call her cuisine balanced and light: this may come off as a paradox in Calabria, but it’s not.
The Dattilo restaurant was born in an old olive oil mill inside a seventeenth-century farmhouse, surrounded by vineyards, olive groves, citrus groves and the vegetable garden of the Ceraudo Roberto farm.
It has a typical rural architecture, simple, refined furnishings, and a warm atmosphere. Opened in 2003 as an ambitious project of passionate owner Roberto, today it is entirely run by the Ceraudo family, which seeks to carry on the culture of hospitality and good, healthy food, making the most of our farm.