Spezzano della Sila offers many different experiences, perfect for satisfying various travel needs, including history, winter sports and nature. Camigliatello, is the ideal destination for those who want to dedicate themselves to mountain tourism and skiing, thanks to its alpine and cross-country skiing tracks. Fishing enthusiasts, on the other hand, can enjoy this activity at the Lake Cecita reservoir, located a short distance from the Cupone river and the Cupone Visitor Centre, which is home to the larch pine tree amidst green paths and wildlife observatories. A 30-minute drive away, trekking and nature walks enthusiasts should not miss a visit to the Giants of Sila Nature Reserve (or Fallistro Nature Reserve), home to the famous Giants of Sila, the centuries-old larch pines, of which more than 60 specimens can be admired. Those, on the other hand, in search of art and history will be inspired by the old town centre and its many ancient buildings. Among the most interesting are the Church of San Biagio, which - with its harmonious neoclassical façade - is the oldest religious building in the village, and the Sanctuary of San Francesco da Paola, with its convent, which was the third monastery (according to tradition) to be directly desired by the Saint in 1474. Finally, if what you are looking for is a romantic and out-of-the-ordinary experience, you can opt for a trip on the Treno della Sila (Sila Train): a historical train, whose stops include Camigliatello Silano, which will take you through the enchanting landscapes of the Sila forests, in a means of transport where time seems to have stopped and history can be breathed in.

The typical dishes of Spezzano della Sila are mainly dishes of peasant origin and are linked, for the most part, to the gastronomy that characterises the Sila territory in general. One product that is not missing from the tables of Spezzano is mushrooms, of which the area is rich and which are the main ingredients of soups and fresh pasta dishes. Another typical product of the area is the famous Caciocavallo Silano, closely linked to cattle breeding. It is a semi-hard cheese made from cow's milk and is found both fresh and mature. A special mention, then, deserves the production of meat, a true tradition characteristic of the entire Sila area: pork, lamb, kid and wild boar, to be enjoyed barbecued, stewed or as the basis of hearty sauces dressing fresh homemade pasta. Lastly, if you get the chance, you will not be able to do without the traditional Presilan 'Ciuccia', a dish made with wheat, meat and spices, which takes 1 to 2 weeks to prepare, for a truly unique flavour that cannot be found elsewhere.

One of the most heartfelt events in Spezzano della Sila is the feast of San Biagio, the town's patron saint, which falls on 3 February. On this occasion, families prepare and consume typical S-shaped sweets and participate in the religious celebrations. In December, on the other hand, the Sagra della cucina spezzanese (La Spezzanese Cuisine Festival) takes place, an appointment in the name of gastronomy and culture through a journey of typical flavours, traditional recipes and dishes from La Spezia's history. The event is held in the historic district of San Biagio, which for the occasion is filled with stands for tastings and activities for the preparation of typical dishes. Another festival not to be missed is the Sagra del Fungo (Mushroom Festival) in Camigliatello Silano (a hamlet of Spezzano della Sila) held on the second Sunday in October: this event is totally dedicated to one of the tastiest and most typical products of the territory. The event starts on Friday and continues until Sunday, three days in which to taste many dishes based on mushrooms and other good traditional products. The period is also particularly favourable for walks along the Presila nature trails, where the spectacle of foliage can be enjoyed to the full.