In the Gulf of Sant'Eufemia, along the Riviera dei Tramonti, a coastal stretch of about 25 kilometers that offers extraordinary sunsets, lies the town of Gizzeria. A place in the province of Catanzaro where to relax (perhaps after adrenaline kitesurfing) or stroll while enjoying magnificent views. The town of Gizzeria was built in the early Middle Ages by Albanian settlers, on the steep sides of the Micatundo Hill, and is today with its old houses leaning against each other that allow you to admire the coastline and the Marina of Gizzeria, one of the most renowned shores of the Lametina Coast. But the countryside around the town recalls eras even farther in the past, judging from Iron Age settlements unearthed as a result of archaeological excavations. Among the religious architecture, the Church of Maria Santissima Annunziata, probably built in 1600, and the Church of St. John the Baptist, Gizzeria's patron saint, whose founding time is unknown (although the entry in the land register of the Order of Malta's property in 1655 has led to the assumption that the church already existed in the 16th century), are worth seeing. Then there are Gizzeria Lido's two newer churches, namely the Church of the Immaculate of the Miraculous Medal and the Church of St. Catherine Laboure. All to explore is the surrounding area, dominated by hills cloaked in the production of cereals, wheat, fodder, vegetables, olives, grapes, citrus and other fruits. Those, on the other hand, who seek entertainment or want to delve into cultural roots can do so through events and typical cuisine. In terms of annual events, Gizzeria Lido is famous for the World Kitesurfing Championship, a sport discipline that made its debut at the 2024 Paris Olympics. Among traditional events, however, the patron saint's festival dedicated to St. John the Baptist, June 24, stands out, attracting curious onlookers and returning emigrants to the town. There are also many typical dishes to try: from the "morzello" (with veal innards to which tomato paste with spicy peppers, salt and a bunch of oregano, or in the variant with codfish) eaten with "pitta" (a circular bread shape) to the fresh catch, passing through sautéed pork, snails and Easter "tiàna" (with lamb head and meat, potatoes, Calabrian pecorino cheese, Tropea onion, garlic and artichokes). To say goodbye to Gizzeria before departing again, the best way is to walk, bike or horseback ride the routes up to the top of Mount Mancuso, which offer breathtaking views.