La Lampara restaurant in Gizzeria, province of Catanzaro, managed by Carlo Crialesi, will reward your palates with traditional fish and seafood dishes and ingredients sourced from local fishermen and seafood markets.
Chef Wanda Rosato will surprise you with our famous Lampara appetiser, an intriguing sample of 15 warm and cold dishes, designed according to the season and the availability of fresh ingredients: whitebait fritters, breaded anchovies, mixed fried fish, clams and oysters au gratin, silver scabbard fish fillets, octopus salad, salmon bruschetta, fishballs with rice, marinated king prawns and more.
Our pasta and rice dishes are the pride of La Lampara; do not miss the shellfish spaghetti and fisherman’s risotto, the scampi penne pasta and our prawn and spinach bow-tie pasta. Try our pasta sauces made with grouper and amberjack, triggerfish and lobster.
To pair our dishes, we have a rich wine list with the best Calabrian and Italian wines, as well as sparkling wines and champagne such as Ferrari and Moët & Chandon.