Hotel San Giorgio Crotone 4 star hotel

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Crotone - Hotel San Giorgio Crotone

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Situated on the ancient Marchesato headland, between the Tacina and Neto rivers, Crotone (60,000 inhabitants, 8 m above sea level) has been a provincial capital of Calabria since 1992.
The city consists of an ancient city centre, built in an area previously occupied by a Greek acropolis, and a much more modern part, built during the economic boom period of the 1920s. Crotone is a very modern port city with thriving industrial and commercial sectors as well as a state-of-the-art and highly productive farming sector.
Its name is derived from the Greek name of Kroton: a mythological hero mistakenly killed by Hercules who, when he realised his error, promised that a city would be built on the site which would bear the name of the friend he had killed. The fourth biggest city in the region, Crotone is an important centre for the whole of Calabria, in terms of economic activity and tourism. The city of Crotone, which stands at the easternmost point of Ionian Calabria, in the heart of the Mediterranean, includes a dock in its ancient port with services and facilities to welcome the increasing number of pleasure boats requiring assistance and mooring. It overlooks the Ionian sea, with its 50 km of sheltered and unpolluted coastline inhabited by rare animals and plants. South of Crotone, the Capo Rizzuto nature reserve was created in 1991 to protect these unspoilt Mediterranean coasts. The rivers that flow through the Crotone area include the Neto, Tacina and Esaro.
Places to visit: the Duomo, the historic centre, the national archaeological museum, the Castle and the Capo Colonna archaeological museum.


Typical Crotone food makes maximum use of local products, including cereals, citrus fruits, olives, fruit and vegetables. Ample use is made of hot chilli pepper, which adds a strong flavour to local dishes. Antipasti you must try include the local cured meats and dairy products (including provola, pecorino, fresh and salted ricotta), butirro and the many preserves, such as dried tomatoes, salted peppers, mushrooms in oil, squashed olives, sausages, sardella and soppressata. Typical local dishes include homemade pasta with pork meat sauce and grated ricotta, such as cavateddri (orecchiette) or maccarruni. Don't miss tasting some “quadraru”, a very spicy and absolutely unique fish soup, and “mustica”, young anchovies preserved in oil and chilli.
Second courses according to culinary tradition in Crotone include fish and meat, particularly pork, accompanied by delicious vegetable side dishes.
Desserts include “squadatelli”, “pitta ‘nchiusa”, Pitta da Madonna and sanguinazzu. Christmas is the time for "crustuli" and at Easter you can enjoy some "cuzzupa". All dishes must be accompanied by the delicious local wines: Cirò, Melissa, Ippolito and Val di Neto.

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