No silk road traverses Calabria, but a tar road does; starting from the hills above the sea and reaching the top of the mountains of Sila, it was the route woodcutters used to move around the tar extracted from the trunks of larch pines. Along the path lies a fertile territory with a bounty of different ingredients, around which chef Antonio Biafora has developed his cuisine. Vegetables take center stage, alongside the many treasures of the Sila woods, in powerful yet elegant dishes such as cod, 'nduja, sesame and bay leaf or pigeon, sardine, pumpkin, vermouth and cinnamon.