The Calabria region, right down in the toe of Italy’s boot, is where Italian cuisine gets intense. Along with the usual wide range of classic dishes, locals relish spicy foods such as pig blood sausages known as sanguinaccio, and pasta laced with ‘nduja chile pepper salami.

It’s a place steeped in ancient traditions, both cultural and culinary. In many ways, very little here has changed for decades or even centuries. Which is why it’s a surprise, in a place that’s about as deep into Italy as it’s possible to go, to find a restaurant that’s not only run by an American family but is doing a roaring trade serving up American food.