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It overlooks two seas: the Ionian on the East and the Tyrrhenian on the West. On the North borders with the province of Cosenza, on the North-East with Crotone, on the South with Reggio Calabria and on the South-West with the province of Vibo Valentia.
The province of Catanzaro is delimitated on the north by the Sila and on the South by the Serre Calabresi. The central part is formed by the isthmus of Catanzaro, a narrow valley of nearly 30 km which unify the two coasts of the Squillace Gulf of Sant'Eufemia, which is also the narrowest point of the entire Italian peninsula.
Greeks called the inhabitants of this area "Italoi", referring to King Italo, who according to the legend descended form the Troyans. Under the Emperor August the entire Calabria was called Italia, name given to the entire peninsula.
Today the most famous area is the one between Catanzaro and Soverato, in the centre of the Squillace Gulf: here marvellous rocks alternate to long white beaches.

The province is famous for the maritime tourism, especially on the Ionian Coast, t we do not have to forget the area of the Sila. On its slopes it is possible to visit  the village of Cortale, Taverna, Tiriolo.
The main monuments in Catanzaro are the Cathedral, with the “Madonna with Bambino”, painting of Antonello Gagini da Messina which dates back to the XVI century. The squared and crenelated Norman Tower, is what remains of the Norman castle. Villa Trieste is surrounded by wonderful gardens which contain rare plants and marble busts of famous people of the region. The Belvedere, indeed, is a perfect place to admire the Fiumarella valley and the Squillace Gulf. The Museo Provinciale, in the Villa Comunale, hosts prehistoric finds and collections of ancients coins.
Soverato, known as the pearl of the Ionian, is the first  touristic city of Calabria, with its “movida” and the varieties of  nightclubs.
Montepaone is formed by the ancient village in the interior and from the Lido, overlooking to the Costa of the Saraceni - or Costa of the Aranci.
The municipality of Borgia is famous for the archaeological site Scolacium, which contain the rests of the pre-roman build up area of Skylletion, rests of the streets, aqueducts, mausoleum, theatre and amphitheatre.
Squillace gives its name to the Gulf, in the historic centre there are several monumental churches and a Norman castle known as " Borgia’s". Along the streets there are evidence of the Greek, Roman, Sarracen and Byzantine nomination.
Cortale, situated in the narrowest point of Calabria, is extremely important for the musical-artistic tradition and has one of the oldest historic centre of the region.
Here is the first Regional Wind Farm.
Belcastro is situated on the south east slopes of the  little Sila towards the Ionian coast, equidistant from the sea and the mountain. It’s a typical medieval feud on a  woody spur  at the foot of the Conti d'Aquino’s castle. The alleys are beautiful and so narrow, that the cars cannot get through. There are also many churches of different periods.

The province of  Catanzaro, being specialized in maritime tourism, is the destination for those fond of the night life and of the water sports: diving, wind surf, water-ski.
On the coast it is possible to go jogging, to do excursions by bicycle and  to photograph the wonderful landscapes.
In the Squillace Gulf the are many discos and clubs which animate the summer nights. In this territory there is the first adventure park of Calabria, in Zagarise, in the heart of the  del National Park of Sila (Little). the activities here are so many and suitable for the whole family:  trekking, mountain bike, orienteering, climbing. 

The basic ingredient of Catanzaro’s cuisine are simple and simple and genuine as the olive oil, the chilly pepper and the wholemeal bread.
The local specialities are the pasta chjna, a filled pasta with provola, boiled eggs, soppressata and dressed with meat sauce and  grated cheese; the ciambrotta, a vegetarian dish made with pasta with a dress of fried eggs and pecorino cheese.
The most famous dish among the second courses is u murseddu, a focaccia bread (pitta) filled with pork sauce, veal or plucks cooked with tomato and  a lot of chilly pepper, and the stigghiole, entrails of kid, veal or pork cooked with tomato, vegetables and chilly peppers.
We recommend the sausages as soppressata and the cheeses among which the butirri caciocavallo with butter inside.
Typical pastries are the “crocette”: dry figs filled with nuts, cinnamon, candied cedar cooked in the oven. The pastries are served with the local Malvasia wine. Among the wines for meal  we recommend the wines produced on the hills of the province.