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PAOLA
Overview
There is no certain information on Paola’s origin, but they are certainly very remote. There are many theses, often confused, regarding the birth and etymology of the name of the city. Certainly the current Paola fell between the 4th and 3rd centuries BC. in the territory of influence of the city Clampetia. The latter, involved in the Second Punic War, lost its autonomy at the end of the conflict, becoming, for centuries, an integral part of the Roman Empire. Probably the name “Paola” derives from the consul Lucio Emilio Paolo, who established his residence in the city. At the separation of the old empire, Paola fell under the Byzantine influence for about six hundred years, until the arrival of the Normans, around the year 1000. They built the Castle of Paola in 1110. In the thirteenth century the territory fell into the hands of the Aragonese , who proclaimed it “city” towards the end of the 15th century. During this period the city was inextricably linked with the story of St. Francis of Paola, the hermit monk and founder of the Order of Minims. Between 1436 and 1452 the first nucleus of what later became the Sanctuary was built. The splendor of the city lasted until 1555, when Paola was besieged by the Turks who sacked and burned it, also targeting the Sanctuary built years earlier. At the beginning of the 19th century, history repeats itself. Paola was again sacked and set on fire, this time by the French, who raged especially against the Sanctuary. Religious orders were suppressed and all assets confiscated. After the Congress of Vienna in 1815, Paola became part of the Bourbon Kingdom of the two Sicilies. Subsequently Paola distinguished herself for her great participation in Garibaldi’s events. In fact, the generals Bixio and Medici left from the city to reach Garibaldi in Naples.
Gastronomia
Calabria is a land full of flavors: 800 kilometers of coastline are accompanied by plateaus and mountains. From these geographical data it is easy to understand how the typical Calabrian, and therefore Pauline, products are varied and different from each other, and are capable of telling an incredible territory. Obviously, great attention is paid to cured meats: from the most famous’ nduja to soppressata, Calabria offers products of the highest quality and always with a very strong flavor, very often thanks to the skilful use of chilli pepper in cured meats as in dairy products. Eggplant meatballs are in Calabria one of the typical recipes, loved in all seasons, made with aubergines at km 0. In Calabria, the summer season brings with it, in addition to the heat mixed with the wind that smells of the sea, a great abundance of products of the vegetable garden. Vegetables and vegetables grow quickly and the Calabrians, since ancient times, have found the right compromise not to waste them and to preserve their authentic and genuine flavor all year round, thus reconciling the need to eat genuine products even in winter. , when the earth gives less fruit due to the cold season. Already with the arrival of July, the season of homemade preserves begins for which many Calabrian families prepare their stocks for the winter, producing a large amount of provisions, inside the glass jars used to store different preparations. , which will be kept in the pantry to be used when necessary.
Christmas is a period of festivals and traditions and on the eve of the Immaculate Conception in the province of Cosenza they prepare the “cuddrurieddri”, delicious fried donuts made with a potato-based dough.
Vino e bevande
The main wine-growing areas of Calabria are Cosentino, Lametino, Cirotano and Locride. The Cosentino area, located north of the region bordering Basilicata, is the largest production area, where viticulture has recovered the hills in the hills between 500/700 meters. In recent years, the most widespread grape variety, Magliocco Canino, has been re-evaluated, which is expressed in a wine rich in color, with powerful structure and incisive aromas of blackberry and spices in the Crati Hills, lower color concentrations and excellent balance in the Valle dell ‘ Esaro. Also in this area are also produced light rosé wines, moreover, vineyards that reach 800 give elegant and fragrant white wines, fresh and to drink young, based on Greco Bianco and Guarnaccia, used alone or in blends. Along the course of the Savuto, the natural border of the province of Cosenza towards the south and the territory of the Savuto DOC and Lamezia DOC denominations, the omnipresent Magliocco dolce is flanked by Gaglioppo, Greco Nero and Aglianico in the small Scavigna DOC, while for the whites Trebbiano Toscano, Malvasia Bianca, Chardonnay and Treminer Aromatico are spreading.
SCALEA
Touristic Information
The gastronomic tradition of Scalea is based on modest recipes and dishes, handed down from generation to generation; however, they are often revisited in a modern way, even if they use local raw materials. It is a very simple seafaring culture that includes in the gastronomic tradition also the farmer culture; this is coherent with the landscape that is characterized by the mountains that meet the sea within a short walking distance.
The main element of the Scaleota cuisine is the blue fish: from marinated anchovies to stuffed ones, up to rosamarina. “Spaghetti alla scaleota” flavored with anchovies, tomato sauce and crispy stale bread passed in red pepper and enriched with hot pepper is a must in the menus of restaurants and trattorias. Among the first courses based on meat, it is not possible to miss the fusilli with meat sauce, made from mixed pork, veal and with the classic braciola or the more decisive goat meat sauce. Among the second courses a typical dish is the fried codfish stands out accompanied by browned peppers, dried in the summer sun and then fried for a few seconds in boiling oil to give crunchiness.
Another important place is represented by cold meats and sheep and goat cheeses above all. There are many side dishes, from the classic pickled vegetables like aubergines, courgettes and dried tomatoes, to fresh ones like “pip ‘e patan”, peppers and potatoes stewed in a pan with a truly unique taste.
Very interesting are the reinterpretations of typical first courses of Italian cuisine such as carbonara transformed into a “marinara “version and the integration in the local cuisine, the use of the Santa Domenica Talao truffle.
The desserts reflect most of all the simplicity of the local gastronomy: the fichi secchi, the crocette, the Christmas roses, the Easter pizzatole and then all the various cedar preparations expertly proposed by the pastry chefs of the area.
Gastronomy
The gastronomic tradition of Scalea is based on modest recipes and dishes, handed down from generation to generation; however, they are often revisited in a modern way, even if they use local raw materials. It is a very simple seafaring culture that includes in the gastronomic tradition also the farmer culture; this is coherent with the landscape that is characterized by the mountains that meet the sea within a short walking distance.
The main element of the Scaleota cuisine is the blue fish: from marinated anchovies to stuffed ones, up to rosamarina. “Spaghetti alla scaleota” flavored with anchovies, tomato sauce and crispy stale bread passed in red pepper and enriched with hot pepper is a must in the menus of restaurants and trattorias. Among the first courses based on meat, it is not possible to miss the fusilli with meat sauce, made from mixed pork, veal and with the classic braciola or the more decisive goat meat sauce. Among the second courses a typical dish is the fried codfish stands out accompanied by browned peppers, dried in the summer sun and then fried for a few seconds in boiling oil to give crunchiness.
Another important place is represented by cold meats and sheep and goat cheeses above all. There are many side dishes, from the classic pickled vegetables like aubergines, courgettes and dried tomatoes, to fresh ones like “pip ‘e patan”, peppers and potatoes stewed in a pan with a truly unique taste.
Very interesting are the reinterpretations of typical first courses of Italian cuisine such as carbonara transformed into a “marinara “version and the integration in the local cuisine, the use of the Santa Domenica Talao truffle.
The desserts reflect most of all the simplicity of the local gastronomy: the fichi secchi, the crocette, the Christmas roses, the Easter pizzatole and then all the various cedar preparations expertly proposed by the pastry chefs of the area.
Beverages
On the scaleoti’s table cannot miss the wine made in Verbicaro and the one made in Buonvicino, and, as digestives, the classic cedar and the limoncello liqueurs.
