Most-loved dishes
AI summary of what 2 dish mentions say about the food
At Dona Deda, the Rustico earns raves for its rustic, soulful simplicity, offering a warm taste of home. The overall vibe is cozy and heartfelt, making every bite feel like a genuine embrace.
“This plate is called Rustico in the menu and it has many very interesting local appetizers. It has 'Nduja, the famous local 'Nduja spicy sausage which is spread on this grilled bread. Then it has sopressatta, the salami that I ate today. It has local prosciutto, then local pancetta, also Pecorino cheese. So we have some more fried potatoes, we have grilled eggplant and these black dried olives. Let's start with 'nduja first — probably the most famous ingredient of Calabria. 'Nduja, the spicy spreadable sausage. Very strong savory taste of 'nduja, also a little bit acidic, but actually quite spicy. And you don't feel it with a first bite immediately, but couple of seconds after it starts to build up that spiciness. I did a mini sandwich with 'nduja, grilled eggplant, and pecorino. Of course, it's less spicy now with some additional ingredients, but this pecorino is just beautiful — this is quite young, quite mild cheese. I never tried pecorino this mild with taste. And obviously, this is another great local produce. The black olive is quite salty but also quite delicious, and there's some juiciness left in it because it's not completely dry. There's some meat around this pit as well. The fried foods are seriously delicious — nice, fresh, and hot, and then it's so fine inside, and there's this rice mixed with some cheese, but the outside is so crunchy. Nice and thin skin, but very, very crunchy. Absolutely beautiful. The Calabrian prosciutto is beautiful — it has quite strong flavor, it's also a bit salty, which is normal for any cured meat, but it's really silky, easy to eat, easy to chew, and very, very delicious. The local pancetta also has a little bit of pepper in the middle, so I suppose it should have some spicy note as well. Great taste and texture of that pancetta, but also quite spicy because of that paprika in the middle. I think the best impression was the pecorino and 'nduja, but also everything else was quite great, quite tasty.”
What creators say
1 creator has covered Dona Deda. Most active: Alex Mark Travel
- Alex Mark TravelLoved
Dolce Vita in ITALY - Breakfast in Lamezia Terme and Typical Calabrian Food · @ 10:34
A beautiful, spacious restaurant in Lamezia Terme with a menu full of local food, offering a great selection of antipasti, primi, and pizza.
Dishes mentioned
Patate Caserecce con Salsiccia
My Patate caserecce con salsiccia arrived first — this is a chips style fried potato with some local sausage, kind of a snack. It's still hot, smells delicious. Nice and crunchy. The sausage is nice and juicy, not spicy at all. There's a lot of paprika in it, it's obvious. But for me, even the better impression left this potato. They are so nice — nice, crunchy homemade chips or as British people would say crisps style potato. The saltiness is just right. This potato is so delicious. It's a perfect simple bite. It is a little bit greasy, it's not the healthiest food in the world, but it is one of the best simple foods.
Rustico
This plate is called Rustico in the menu and it has many very interesting local appetizers. It has 'Nduja, the famous local 'Nduja spicy sausage which is spread on this grilled bread. Then it has sopressatta, the salami that I ate today. It has local prosciutto, then local pancetta, also Pecorino cheese. So we have some more fried potatoes, we have grilled eggplant and these black dried olives. Let's start with 'nduja first — probably the most famous ingredient of Calabria. 'Nduja, the spicy spreadable sausage. Very strong savory taste of 'nduja, also a little bit acidic, but actually quite spicy. And you don't feel it with a first bite immediately, but couple of seconds after it starts to build up that spiciness. I did a mini sandwich with 'nduja, grilled eggplant, and pecorino. Of course, it's less spicy now with some additional ingredients, but this pecorino is just beautiful — this is quite young, quite mild cheese. I never tried pecorino this mild with taste. And obviously, this is another great local produce. The black olive is quite salty but also quite delicious, and there's some juiciness left in it because it's not completely dry. There's some meat around this pit as well. The fried foods are seriously delicious — nice, fresh, and hot, and then it's so fine inside, and there's this rice mixed with some cheese, but the outside is so crunchy. Nice and thin skin, but very, very crunchy. Absolutely beautiful. The Calabrian prosciutto is beautiful — it has quite strong flavor, it's also a bit salty, which is normal for any cured meat, but it's really silky, easy to eat, easy to chew, and very, very delicious. The local pancetta also has a little bit of pepper in the middle, so I suppose it should have some spicy note as well. Great taste and texture of that pancetta, but also quite spicy because of that paprika in the middle. I think the best impression was the pecorino and 'nduja, but also everything else was quite great, quite tasty.
