History of Calabria Italy

History of Calabria Italy

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Calabria

Little did I know, that when I began my family research, that I would have ancestors from Calabria.  The Piromallo family was originally from Barcelona, Spain and eventually move to Naples.  The “capostipite” or founder of the family was Count Domenico Piromallo, who died heroically, as commander of the Castle of Crotone in 1528.  There’s not too much history to be found on the family until Francesco Antonio purchased Barony of Montebello in 1755 from Paolo Barone di Reggio Calabria in 1755 for 55,000 Ducati.  In 1757, he married Flavia Lancia of the Dukes of Brolo.  His son, Count Giacomo Piromallo married Duchess Beatrice Capece Piscicelli in 1804.  She inherited the title of Duchess of Capracotta in 1839 when her brother Antonio passed away childless.  Her son Giuseppe Piromallo inherited the title from her and merged the to family names to Piromallo Capece Piscicelli.  His line continues today.

Palazzo Piromallo

Piromallo
Piromallo
Scilla
Scilla Calabria
Nicole Sorrentino
History of Calabria Italy

Calabria, regione,southern Italy, composed of the provinceof Catanzaro, Cosenza, Crotone, Reggio di Calabria, and Vibo Valentia. Sometimes referred to as the “toe” of the Italian “boot,” Calabria is a peninsula of irregular shape, jutting out in a northeast-southwest direction from the main body of Italy and separating the Tyrrhenian and Ionian seas.

Most of the region is mountainous or hilly, the only extensive lowlands being those of the lower Crati River valley near Sibari, of the Marchesato (territory) near Crotone (Crotona), of Sant’Eufemia, and of Gioia Tauro. In the north, Calabria is linked to the Appennino Lucano of the Apennine Range by the Mount Pollino massif (7,375 feet [2,248 m]), which is continued southward by the west coast range, which is in turn separated by the Crati River from the extensive La Sila massif (rising to 6,325 feet [1,928 m]). A narrow isthmus between the gulfs of Sant’Eufemia (west) and Squillace (east) separates the northern from the southern part of the region, in which the uplands continue as the Appennino Calabrese and culminate in the extreme south in the Aspromonte massif (Montalto, 6,417 feet [1,956 m]).

In ancient times the region was the focus of powerful and prosperous Greek colonization, notably at Crotona, Sybaris, and Rhegium (Reggio di Calabria). After Rome subjugated the area, founding a colony at Brundisium (Brindisi) in 246 and capturing Tarentum (Taranto) in 209, the Ager Bruttius, as the region was then called, gradually declined into a remote provincial existence. Eventually it passed to the Byzantines, who called the region Calabria. From the 3rd century bcto the 7th century ad, the name Calabria had specifically referred to a district in the southeastern extremity of the Italian peninsula between the Adriatic and the Gulf of Tarentum. According to the Greek geographer Strabo (1st century bc), the region had at one time been the site of 13 prosperous cities, but by the 3rd century bconly the ports of Tarentum and Brundisium, famous for their wool trade, were still thriving.

The expanded region of Calabria was later controlled by the Lombards, the Byzantines again, and the Normans. It then shared with the rest of southern Italy its Hohenstaufen, Angevin (House of Anjou), Aragonese, and Bourbon rulers. Calabria was a stronghold of Italian republicanism until the Risorgimento (movement for political unity) and became part of Italy after the 1860 expedition of the nationalist leader Giuseppe Garibaldi.

The mainstay of Calabria’s economy, despite the small lowland area, is farming, which was once characterized by large landed estates (latifundia) and tiny peasant holdings. Under the Italian land reform, the majority of the former latifundia were broken up after 1951 and new, small peasant holdings created, with rural service centres, new houses, and new roads. Formerly, Calabrian agriculture concentrated almost entirely on cereals, olives, and the raising of sheep and goats, with occasional work in the forests of the Sila uplands. The region was long one of the poorest areas in Italy because of its eroded soils and scanty cultivation of them. But the land reforms of the 1950s and subsequent government investment introduced new and more profitable commercial crops, such as citrus fruits (mostly on the west coast), figs, and chestnuts. The government also promoted the development of resorts and recreational areas for tourists in suitable spots along the coasts.

Despite these changes the local Calabrian Mafia, called the ’ndrangheta,persists, and its long-established practice of kidnapping was a model for similar acts by others which plagued Italy during the 1970s. The region’s economic development is still hindered by rugged terrain, frequent earthquakes, and poor communications, and there is very little industry of any importance. Hydroelectric power was developed in La Sila in the 1920s and ’30s and is now an important feature of the Calabrian economy, supplying power for electric railways and the chemical industries at Crotone. Catanzaro, the regional capital (1971), Reggio di Calabria, and Cosenza are the only cities of any size. Rail communications are still largely limited to the coasts and consist of the Rome–Naples–Reggio di Calabria line running along the west coast and the Ionian, or Taranto–Reggio di Calabria, line on the east coast. These two railroad lines are connected from Paola to Sibari and from Sant’Eufemia to Marina di Catanzaro. A railway and car ferry link the ports of Reggio di Calabria and Villa San Giovanni with Messina in Sicily.

Calabria is one of the few areas of southern Italy that has a non-Italian minority: a substantial number of Albanians fled the Turkish conquest of their homeland in the 15th and 16th centuries and settled there. They have retained their use of the Albanian language, the Greek Orthodox rite in their churches, and, on occasion, their colourful national costumes. Area 5,823 square miles (15,080 square km). Pop. (2006 est.) 2,004,415.

This article was most recently revised and updated by Amy Tikkanen, Corrections Manager.

Only a narrow waterway separates Calabria from Sicily, which explains why their food histories are so closely intertwined. Their landscapes and crops are similar, and everything from architecture to cooking methods have been shaped by this area’s contact with conquering cultures. Arabic, French, Spanish and Greek cultures have left an imprint on the region’s traditions.  

Calabria’s landholdings stand apart from other regions in Italy, specifically because of the area’s quirky geographic characteristics. It is bordered on three sides by water: the Tyrrhenian Sea, the Ionian Sea, the Gulf of Taranto and the Straits of Messina (separating Calabria from Sicily). But Calabria has much less traditional recreational coastline than one would expect, and has therefore escaped a great deal of the development and tourism seen along the rest of Italy’s extensive coastlines. Much of the coastline mimics the inland of Calabria, with rocky cliffs and mountains rising up sharply from the sea. Though there are small pockets of beaches here and there, most of the cities perch in the high ranges, away from the potential dangers and isolation of coastal living.

The abundance of local food festivals sheds light on how much delight Calabrians take in enjoying the fruits of their labors. While tomatoes and eggplants hold critical spots in many Calabrian dishes, local festivals give pride of place to other seemingly humble ingredients. The town of Diamante hosts a peperoncini festival in September. Caria celebrates the simple Sajuca bean in August. In July, Tropea spotlights its coveted red onions. Also in July, Bagnara signals the downhill run towards the end of the swordfish season with a festival celebrating the region’s staple fish.

With farmland sparse in Calabria, every viable plot is cultivated to its greatest advantage. Tomatoes, eggplants, potatoes, artichokes, beans, onions, peppers, asparagus, melons, citrus fruits (particularly the arancia calabrese, also known as bergamot, an orange grown only in Calabria), grapes, olives, almonds, figs and mountain-loving herbs grow well in the area. Calabrians tend to focus on the high quality of their ingredients so that virtually everything picked from a garden is useable and worthy of praise.

Calabrians use the mountainous area covering most of the region to raise hill-loving pigs, goats and sheep, and comb the woods for chestnuts, acorns and wild mushrooms to add rustic flavors to their cooking. Adventurous fishermen have little trouble finding rich pockets of swordfish, cod and sardines, and shellfish are common in the forms of shrimp and lobster. The inland freshwater lakes and streams offer trout in abundance.

Because of Calabria’s hot and humid climate, Calabrians have made an art of food preservation. Oiling, salting, curing, curing and smoking have come to define much of Southern Italian cuisine. In particular, cured meats and sausages are a staple of Calabrian fair—in fact, they are sold right along side fresh produce. 

Local pancetta and many varieties of salumi—like Capicola Calabreseand Sopressata di Calabria—are well worth sampling alongside local breads and cheeses and accompanying Calabrian wines.

Breads, cheeses and pastas are all important to Calabrian cooking, though these staples of Italian cooking share their spotlights with heartier, meatier fare. Pane del pescatore(“fisherman’s bread”) is a local specialty rich with eggs and dried fruits. Focaccia and pitta breads are popular in the region, a strong tip of the hat to Greek and Arabic flatbread influences. Similarly, special pastries and dessert breads take on a Greek flavor with many being fried and dipped in honey. Cheeses lean towards the goat’s and/or sheep’s milk varieties, though cow’s milk cheeses are becoming more common. Sciungata (a sheep’s milk cheese similar to ricotta), ricotta calabrese (a ricotta with the addition of liberal milk and salt), butirro (a buttery cow’s milk cheese) and the prized caciocavallo silano (a cow’s milk cheese hung to dry, providing its signature teardrop shape) are just a few of the cheeses found on the Calabrian table. Calabrian pastas are hearty and varied, with the names of some of the more creative cuts like ricci di donna (or “curls of the lady”) and capieddi ‘e prieviti (or “hairs of the priest”) belying a whimsical spirit of the region’s people. Fusilli is a common pasta component in Calabrian dishes, as are scilateddri, lagane, cavateddri and maccheroni.

Wine is not produced in huge quantities in the region, though the small batches are exceptional in flavor and, like the bulk of Calabrian culture, heavily influenced by Greek influx. Ciró wines are produced by the same ancient varieties of grapes as wines produced in antiquity for local heroes of the Olympic games. The grapes are still grown primarily in the Cosenza province of Calabria, and Ciró wines are still an exercise in patience, with several varieties taking up to four years to reach maturity.

Credit to Delallo.  See their recipes.

Calabria Treccani Link in Italian

Calabria Life in Italy Link

Calabria Exchange Great Link for all things Calabrian

Calabrian Sites

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