Identity

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.

HE POINTED TO A SMALL PROMONTORY OVERLOOKING THE SEA, WHICH, EVEN BACK THEN, BOASTED A SPLENDID VIEW OF THE COSTA DEGLI DEI (COAST OF THE GODS).

The Concept

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.

AN ATTENTION TO RAW MATERIALS IS ALSO EVIDENT IN THE CHOICE OF ALL THE KITCHEN PRODUCTS –WE CAREFULLY SELECT EVERYTHING FROM LOCAL SMALL PRODUCERS AND SLOW FOOD PRESIDIA.

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.

AN ATTENTION TO RAW MATERIALS IS ALSO EVIDENT IN THE CHOICE OF ALL THE KITCHEN PRODUCTS –WE CAREFULLY SELECT EVERYTHING FROM LOCAL SMALL PRODUCERS AND SLOW FOOD PRESIDIA.