ALIFE: HISTORY, CULTURE AND CUISINE
So rich in historical and artistic treasures and gastronomic traditions, yet so little known: è Alife, town located in the Middle Volturno at the foot of Mount Matese.
The press tour that was held on Sunday 20 November served to overcome - at least partly - the gap of many Neapolitans journalists, intended to learn and to disclose any information gained.
To take the lead in exploring the historical sites, archaeological and cultural city, il professor gianni Parisi.
Alife is ancient, even pre-Roman: its origins are sannitiche. The territory was in fact inhabited by Samnites Pentri, before being conquered by the Romans in the fourth century BC.
Allifae It was then built in the military architecture diagram, or a rectangular plan, with orthogonal two main roads crossing, city walls and city gates. Even today, the four access gates are visible: Porta Piedimonte, Porta Napoli, River port and Porta Roma.
Dates back to the first century after Christ the Mausoleum Acilii Glabriones, funerary monument perfectly preserved in its inner part. It is exactly nine times smaller than the Pantheon.
Not totally uncovered the imposing Amphitheater, placed outside the walls.
Originally presented considerable size, enough to fit in among the largest in the Roman world. There is speculation that it could hold about fourteen thousand spectators.
Allifae could count on an important school of gladiators, rival that of Capua.
Placed in the Augustan age Criptoportico (porch underground), a barrel-vaulted structure composed of three arms.
It was used to store food away from temperature changes, as a passageway or for refreshment on hot summer days.
A short distance you can see the remains of Medieval Castle, XI century d.C.
Il National Archaeological Museum of Early Allifae It preserves testimonies of sannitica, plus some mosaics recovered in a Roman domus.
Of particular note vessels bucchero, found in a necropolis dating from the seventh to the sixth century B.C..
Inside the museum was set up a lunch prepared by the young chef Umberto Gizzi using the typical alifane: the onions of Alife (Presidio Slow Food), bean waxed, extra virgin olive oil from the hills of the Matese and Pallagrello wine.
traditional dishes poor, but with great ingredients.
Come primo, Ciceri e tagliarelli, namely fresh pasta obtained with a dough of semolina flour and water, topped with chickpeas, aglio, Caserta black pig bacon and pepper.
Another typical recipe, Soup of the "cannavinaro" (that is, the farm laborer), made with onion Alife, waxed beans and extra virgin olive oil. D'fashioned, It is cooked slowly on the fire in an earthenware vessel.
La Cipolla di Alife is copper colored, It has a delicate flavor and a distinct sweetness, characteristics that make it very pleasant to be cooked that raw. It is grown in the province of Caserta, in the municipalities of Alife, Piedimonte Matese and San Potito Sannitico.
Il bean waxed, Thanks to its very thin skin, It does not need to be soaked before cooking.
Questa sua caratteristica lo rende inoltre altamente digeribile.
The local cultivar Tonda Matese (also called Tondella) It has been present for centuries in the foothills of the Matese. The oil made from it is of high quality (with a percentage of oleic acid greater than 70%), It has herbaceous aromas and taste balanced between bitter and spicy.
Per finire il banchetto, Bread soup with broccoli and black pork sausage Caserta, made from stale bread cubes with wood grilled sourdough, broccoli and sausage sautéed crispy.
Companies that have contributed to the lunch: Albert and Peter Sasso (cipolle); Angelo Meola (broccoli); The Orto Tina and Antonio, Giuseppe Follin and Livio Pascale (vegetables); dairy Giusti (formaggi); Beekeeping John Cornelius (miele); oven Louis Bullock (pane); biscottificio hundredth (bagels and biscuits); farm Blessed Cyprian (extra virgin olive Koinè); farm Maria Iameo (Flan oil Matese).
After lunch, stop at the Birrificio Karma. Il Mastro birraio Mario Cipriano It illustrated the stages of production of its beer, unpasteurized and unfiltered. The extra touch is the use of honey, Raw cane sugar (from fair circuit) and spices.
The company's product range includes various types, Annual and seasonal.
Alife also boasts the presence of a crib artist, il professor Angelillo Marcellino, whose works are exhibited in places such as the Cathedral of Anderson and the Sanctuary of Glossop.
Il maestro, faithful to the classical canons of the Neapolitan crib, for its facilities it makes use of the shepherds of the artisans Giuseppe and Marco Ferrigno Naples.
In conclusion of the day, visit the farm The Tina and Antonio ortho, manufacturer of vegetables.
Spectacular wall entirely covered with onions!
The Alifano tour was a pleasant dip in the past topped by the goodness of the many local produce, that they deserve to be known and valued.
Tutti a provare la #AlifExperience!