Ours is a family business, it consists of:

Marco Ferrini, the company owner, agronomist graduated in Bologna, of Fano origins.

Asuncion Yanutolo, his wife, Spanish of Leon, teacher, Yoga instructor and educational farm manager.

Laura and Santiago, the two little children born in Calabria.

marco ferrini

“Every day is a challenge that always aims to improve our offer and the stay of our guests. I carry on the centuries-old tradition of my family by personally producing our precious oil in the mill, I live in a beautiful place to the rhythm of nature, with my family and for some years we also produce beer: I’m really lucky”


“I’ve been in Calabria since 2005 but I still have the look of those who arrived for the first time in this land, this helps me to discover it more and more and to guide our guests among its beauties. Life here preserves many flavors of the link with the earth and with nature, and is marked by the rhythms of the seasons, has a lot of adventure and discovery, and this is precisely what fuels our dreams”

Our family extends to the large family of our collaborators, many of them have believed in us since the beginning and their work is absolutely fundamental. Many are young and very young, and bring a lot of energy and professionalism to the project. The others are pillars of experience.

Three words to describe Calabrialcubo: AGRICULTURE, PASSION, HIGH CUISINE


Our farm is rooted in a centuries-old family tradition, but oriented towards the future with an approach of diversification and multi-functionality.
We are located in Nocera Terinese in the province of Catanzaro (CZ) on the hills of the Tyrrhenian sea, 5 km from the coast and 25 km north of the international airport of Lamezia Terme.

We produce Carolea mono-varietal extra-virgin olive oil bio, which we sell directly from the producer to the consumer, and which we use in our restaurant for every preparation.
The production of oil is from a closed supply chain of bio agriculture: from the plant to the processing in the company’s mill, to the reuse of waste, such as the production of biomass with the peanut and experimentation started together with several partners and universities, polyphenols (cosmetics) of waste water.

We have a vegetable garden that provides vegetables and herbs throughout the year to our restaurant, a hops for the brewery ‘A Magara, located at our company, and a production of Avocado Hass variety.

We produce biomass with wood chips and photovoltaic energy for the company’s energy needs.

We raise beef cattle since birth in a semi-wild state to get the best and happiest meat.


Our mission is the total enhancement of the territory of landscape beauty, traditions, ruins, products and human capital in all its potential. Our commit is to create and offer a positive Calabria.
We offer hospitality to an international, national and local guests, proposing relaxing stays in nature with all the comforts, as well as gastronomic experiences.

Our characteristic is to offer widespread hospitality, giving the opportunity to experience the best of two wonderful locations, that of the village of the restaurant by the “’A Magara” stone and the river in “Pietra di Grotta”, and that in Fangiano , with a panoramic view of the sea.

Our restaurant is located in an ancient village characterized by the old water mill, which is the Ecomuseum Ventura Mill, renovated and functioning and that can be visited for free.
We are also Educational Farm and every year we host the schools for days full of workshops, suitable for the ages and characteristics of the participants, with a professional and didactic-experiential approach.

At our company is located the craft brewery ‘A Magara, born from our passion and friendship with Eraldo Corti.


Since 2010, our restaurant has delighted both Italian and international palates.
Starting from our raw materials, vegetables, meats, olive oil, avocados, all types of herbs … we create dishes with Mediterranean and traditional flavors, but with an eye to new culinary approaches.

This our basic philosophy, the always young and dynamic staff, the informal but cared environment and the location of the enchanting village where we are, characterize an excellent quality / price ratio offer à la carte and seasonal menu that varies according to what nature offers us.

Young talents have been at our kitchen, which have always fully embraced the company philosophy.
We are open on Mondays and from Wednesday to Sunday during the winter period (with the possibility of opening midweek on reservation) and every day during the summer. For lunch and dinner.
Reservation is preferred.

We organize small banquets and anniversaries and corporate/business events. We have a room with capacity for 150 people, equipped for any type of congress or conference.