VILLINO ELEONORA

Villino Eleonora is an elegant villa built on two levels in the heart of the village.
The architectonic effect created by the pretty balcony made of wrought iron banisters on the first floor is what makes the main facade so unique.
In the central part this balcony protrudes and creates a small, poligonal loggia which is linked by four columns to a similar loggia on the ground floor.
The interior of the house retains most of its original furniture.

The rooms, which were originally the old laundry, are situated in the garden of the villa and have maintained the same architectural style and include part of the antique furniture.
Each room has its own bathroom and porch with a large French window onto the garden overlooking the sea, Tropea and the Eolian islands.
All the rooms are equipped with air conditioning, satellitare TV, bar fridge, hairdryer, safe, bed linen and towels.
Guests can choose to have their breakfast served either in their rooms or in the garden, they will be able to choose between a rich variety of sweet and salted food.

How to reach us:
By car:
Motorway A3 exit Pizzo Calabro, follow the State Road SS522 towards Tropea until you reach Parghelia
By train:
The nearest railway stations are Vibo Pizzo and Tropea
http://www.trenitalia.com
By bus:
From Vibo Valentia, Catanzaro, Tropea
Airport:
Lamezia Terme Airport
http://www.sacal.it
Sea:
Tourist marina of Tropea
http://www.portoditropea.it

Itineraries:
Its enviable natural surroundings, a sheer drop to the sea and the strategic position that overlooks al the territory's marittime and ground traffic, has made Tropea one of the most ancient centers of the region.
Tropea existed
at the time of the Roman Empire since it was mentioned by Plinio the Old and by Strabone, neverthless its origin remain, up until today, a mystery.
The most probable toponym (from the Greek tropè = turn, rotate), refers to the vast and almost square terrace where it's built; other hypotesis attribute it to the Zeus Tropaios cult, since the god, after a victory, was honored with the exhibition of a tropaia (trophy) and this usually became the toponym for the place where it was built.
Others yet, refer to speciale strong marine currents that made navigation difficult, especially towards South: they were the tropos that in a linguistic evolution, became tropee and afterwards trupìa, a term still used on the local marine jargon where refferring to strong winds.
It seems, besiders, that Tropea was a little attributed to the godess Juno, Hercules' wetnurse, the legendary founder of "Port'Ercole's", primitive community, located a few kilometers away from the actual site.
These and other hypotesis (more or less plausible) don't shed light on those that, with a certain dose of optimism, decide to track the precise origins of the city.
Hercule's legend, makes it even more magical, since the beauty of the surroundings and it's halo of mystery makes us think of Tropea as the Gods' small abode.
Protected behind by Monte Poro's vast promontory and outstreched towards the sea with its long sandy straches, during the Middle Ages the city became an important commercial center and amrine port of call.
It was thus that, together with Reggio, Gerace and Amantea, was included in the fortification plans of the Bizantine cities against the Goth's invasions.
Thus, in 535 was fortified with powerful walls, made by Belisario under Emperor Giustiniano's orders.
Saracen pirates imposed themselves on the Bizantine garrison and with their raids, took possession of the city several times.
Other people, after the Bizantines.
left their mark on the city with significant evidence: Arabs, Normans, Angevins, Aragonese and Bourbons.
Tropea started to enjoy a period of splendour and is able to mantain this prestigious position for a long time.
During the Reinassance, the city was the center of a literary institutions the Accademia degli Affaticati, where all the tropean erudites had the opportunity to cultivate and compare their cultural knowledge.
The city, thus enjoyed a period of splendour on both commercial and mercatile side and on the literary one, due to the work of noble exponents such as the philosopher Pasquale Galluppi, the abbot A.
Jerocades, the geologist G.
Melograni, that introduced the European Enlightment atmosphere.
Today Tropea is living an ever crescent touristic development.
Our bride of the sea, homeland of illustrious exponents, such as the Vianeo brothers, pioneers of rhynoplasty in Italy during the XVII century, the philosopher Pasquale Galluppi, which lived during the XIX century and the famous actor Raf Vallone, which died recently, can be considered the Calabrian touristic capital, but not only.
Thanks to its beauties, its climate, the sea, its history and - why not! - also its gastronomy, Tropea imposes itself also to national international tourism, lodging behind its walls, tourists from all over the world, which we heartly welcome and wish a pleasant stay!

Gastronomy and Specialties:
A great gastronomic wealth is contained in fruits that are grown and picked in Calabria.
There is a unique taste and smell of a unique nature, made of century old woods, of Mediterranean green.
It is known for the simplicity of the dishes, with their strong and unique taste and in the uniqueness culinary traditions combined with the desire to protect them.
There are thousand and thousand of recipes which reveal a variety of sensations, yet similar is the intense Mediterranean aroma.
The combination of spices and oils represents the soul and perfume of Calabria, which is pleasant in its dimension of peace, dignified in its abundance and variety of old recipes.
Delicious and tempting are the prepared sauce which season the pasta.
Beef, veal, pork and lamb are seasoned with Calabrian olive oil and create an inconfusable taste.
Sweet and hot peppers add taste to these dishes.
In the mountain areas the dishes are colourful and often mushroom based.
Known worldwide are the rosito mushrooms of Sila.
Produced in elevated amounts are cheese products and milk, dried fruits, and wild berries wich are appreciated by even the most demanding palates.
Vegetables are often preferred stuffed, fired or preserved in oil.
Among the most characteristic products of Calabria are the red onions of Tropea, pumpkins, porcini mushrooms and cherries.
In the many valleys and at a certain altitude, one can find legumes, grapes and prickly pears which offer spectacular tastes that are unique to calabrian dishes.
Also important to calabrian cuisine is fish, tuna, swordfish, codfish, cernia, mullets and trouts (from rivers and lakes), which are roasted on the grill or cooked in sauces with aromatic spices, create mouth watery dishes, which are indeed envied by the entire world.
To conclude one must not forget the "royal" wine.
Very much appreciated is the Cirò which is produced in the sunny vineyards of Cirò, but also well known are other wine house from Bivongi, Lamezia, Melissa, Pollino, Crati, Greco di Bianco, and Savuto which are to be appreciated and for both their good taste and aroma.