Pietraroja

Pietraroja
Comune
Pietraroja
Location of Pietraroja
Pietraroja Location of Pietraroja in Italy Pietraroja Pietraroja (Campania)
Coordinates: 41°21′N 14°33′E
Country	Italy
Region	Campania
Province	Province of Benevento (BN)
Frazioni	Mastramìci, Potéte
Area
• Total	35.7 km2 (13.8 sq mi)
Elevation	818 m (2,684 ft)
Population  (Dec. 2004)
• Total	658
• Density	18/km2 (48/sq mi)
Time zone	UTC+1 (CET)
• Summer (DST)	UTC+2 (CEST)
Postal code	82030
Dialing code	0824
Patron saint	Saint Nicola
Saint day	December 6
Website	www.prolocopietraroja.it

Geography

Pietraroja is a pleasant mountain comune (municipality), rich of water sources, woods and healthy air, in the province of Benevento in Campania, an Italian region. One arrives there from Benevento, the chief town of province, by car (about 50 Km), in direction north-west, from Naples (about 83 Km) in direction north-east and from Rome (about 223 Km) in direction south-east. For its altitude (818 m above s.l.) it is the second comune (municipality) of the province, it is limited to north from the western side, oasis of natural protection, of mount Mutria (1823 m above s.l.) in the southern chain of the Matese mounts (Apennines), to the border with comune (municipality) of Guardiaregia in the Adriatic region Molise. Its territory constitutes the high valley of the river Titerno, surrounded to north from mount Mutria and from Santa Crocella pass . Between these last two, in the place named “Tre Valloni”, are the sources of the Titerno whose waters join with those of the torrent named "Acqua Calda" (warm water in English) and, coasting along the buttress of mount Mutria, they go down in the plane of Cusano Mutri passing through the spectacular canyon, delimited to north from the rocky table named Civita of Cusano Mutri and to south from the extension of the same table named Civita of Pietraroja. From the Moschiaturo mountain the other principal torrent is born, the “Torbido” (cloudy in English.) one, which crosses the localities Métole and Potéte to east and to south of Pietraroja and flows in the plane of Civitella Licinio, hamlet of Cusano Mutri in which it meets the Titerno. The other bordering municipalities are brought in the card aside.

The climate of Pietraroja in the summer it is pleasant because it is rarely sultry, all it takes is taking refuge to the shade to have an agreable coolness. Being a strong gradient in its territory, from the 450 ms of the place Casolla, near to the fraction “Potéte” to the 1823 ms of mount Mutria, differences of notable temperatures are had, especially in winter. In this last season the cold is sensitive, mainly on blowing of the “bora” the northern wind. Especially on mountain it snows. In the near skiing station of “ Bocca della Selva”(in the territory of Cusano Mutri) it is possible to practise the snow sports and horse-riding.

                 File:PietrarojaBN.jpg

At 31 December 2004, it had a population of 658 and an area of 35.7 km².

The very low density of the population of Pietraroja (18 inhabitants per square kilometre), in comparison, for example, to the 8330 inhabitants per square kilometre of Naples, and the vast municipal territory allow a restful stay in great spaces as well as a healthy life for air and water purity.

Pietraroja borders the following municipalities: Cerreto Sannita, Cusano Mutri, Guardiaregia, Morcone, Sepino.Pietraroja belongs to the “Comunità montana del Titerno”.

Economy

The main activities concern the sheep-breeding with production of exceptional handmade cheese and lambs, the bovine breeding with production of caciocavalli (called "casecavàgli" in dialect, characteristic oval cheese whose pieces are joined in couple with a rope and hanged on horizontal rods to mature them) and meat and the breeding of swines, at family level, from which are got, after desiccation to the cold and to the firewood smoke and following seasoning, the salted meats and the hams of which Pietraroja goes famous. The goodness of this latest product is note through the centuries, to this purpose in the museum of Alife, ''comune'' (municipality) in province of Caserta, it is preserved a manuscript, going up to May 29th 1776, headed "Fornitura di prigiotta al duca di Laurenzana da Pietraroia" ("Supply of prigiotta (hams) to the duke of Laurenzana from Pietraroia"), that is the duke Gaetani of Aragon, lord of the Piedimonte feud . In addition Antonio Iamalio, speaking of Pietraroja in his work on the province of Benevento "Regina of the Sannio" (queen of Samnium in Engl.)(1918), writes: "Fiorente vi è principalmente l'allevamento dei suini, donde i rinomati prosciutti di Pietraroja" ("Flourishing there is mainly the breeding of swine, from which the famous hams of Pietraroja") .

It is considerable the production of hay for the livestock nourishment in stables during the winter period.

Pietraroja has a surface for agricultural use of 1797.99 hectares (adjourned at the year 2000) (Chamber of Commerce of Benevento, data and figures, May 2007) .

Demographic evolution

History

Pietraroja has Samnite origin (Pentri's Samnium) and has had various sites in its territory, currently it is on its fourth definitive site erected after the catastrophic earthquake of June 5th 1688. Its territory is part of the central-southern zone of the Apennines included between the Mainarde mountains and the Matese massif, inhabited in the antiquity by Pentri Samnites that set their capital in Bojano (Campobasso). The residence of the ancient centre of this last commune is named Civita and the same name ("Cìuta" in dialect) has the big calcareous formation on whose southern part rose the third Pietraroja as well as the fourth one, to it near, in the place named "Cimentéri". Its inhabitants had certainly involved in the Samnitic wars as well as in social ones against Rome suffering the Pentri's genocide perpetrated by Lucius Cornelius Sulla. The Roman domination latinized the Samnium leaving also a greatest influence on Pietraroja dialect , in which it is lost every trace of oscan language previously spoken by Samnites. After the Roman one, Pietraroja has suffered the various dominations of Samnium (Longobard, Norman, Swabian, Angevin, Aragonese, Spanish, etc.). After Longobard domination under the gastalds of Telese , Pietraroja made part, from the XII to the XIV century, of the under-feud of the Sanframondo's, powerful lineage of Norman origin. Raone of "St. Flaymundo" (XI-XII centuries), the founder of Sanframondo family , got by the Norman king Roger II of Sicily,in his conquest of southern Italy, the possessions of vassals of rebel leader Ranulf II, Count of Alife, his brother-in-low, who, with southern barons, held out against him . The reference to Count Raone in the old songs of Pietraroja is still found to indicate superb people. The above said possessions included, among the others, the territories of Cerreto Sannita, Cusano Mutri, Pietraroja, Guardia Sanframondi, Limatola, San Lorenzo Maggiore, Massa, Faicchio, Ponte as well as Dugenta in Terra di Lavoro and Bojano and San Giuliano del Sannio in Molise. Later on they were also maintained under the Swabian and Angevin kings. Pietro Sanframondo was baron of Pietraroja. In the XV century (Aragonese period) Pietraroja passed through the Marzanos: in 1401 it was possessed by Goffredo of Marzano Count of Alife; in the second half of the same century Onorato Gaetani had from the king Ferrante of Aragon the possession of "Pietraroscia" (the actual Pietraroja), of "Chiusano" (now Cusano Mutri), Alife and other municipalities, as well as the title of count of Alife . Subsequently Pietraroja passed through the Carafa's, whose possessions were also extended in Molise; they held it as long as the abolition of the feudality done in 1806 by Joseph Bonaparte at beginning of the decade of the French kingdom in Naples. Pietraroja has been a centre of the Bourbon reaction after the annexation of the Naples kingdom to that of Italy in 1860. With Guardiaregia, Sepino, Campobasso, Cusano Mutri it has been one of the centres of the brigandage of the southern massif of the Matese. On its side in Molise have operated the known brigands Libero Albanese from Guardiaregia, Giovanbattista Varanelli, said Tittariello, joined with the gang of Michael Caruso, storming in Molise, in Capitanata and also in Benevento area . On Benevento side of Matese some remarkable elements of post-unitary brigandage have been Cosimo Giordano from Cerreto Sannita and Gabriele Varrone from Pietraroja, head of the homonym gang; this latter known for the raids (1861) to Civitella Licinio, hamlet of Cusano Mutri, and to the same Pietraroja against the stations of the national guard . The base of the brigands was the impregnable cave named “Grotta dei briganti” (cave of brigands in Engl.) or “Grotta delle Fate” (cave of fairies in Engl.), which could be entered only lowering himself with ropes. In December 1863 the national guard besieged the brigands sheltered in the aforesaid cave and convinced them to go out saving their lives in change. The promise was not kept and they were shot in the place named “Aria corta” (Threshing-floor of the Court in engl.) situated behind the town building. In the Italian unitary period Pietraroja has seen a strong emigration, especially in the United States. After the second world war the flow is primarily moved in the north and in the centre of Italy and in Europe (Switzerland, Germany and England). The opening of a stone quarry in the place named “Canale”, moreover closed subsequently, of a clay quarry in the place “Saure” no more drawn out for the cheap quality and of coloured marble quarry in the place “Pesco Rosito”, open but never operating, hasn’t served to reduce such flows.

Name origin

Its name probably derives from the Latin petra robia (red cliff) or from the Spanish equivalent piedra roja or French pierre rouge (red stone, which influence remains in the name Pietraroscia above mentioned or Petrerojge or Petra Rogia in ecclesiastic documents of the XIV century) for the presence of some limestones of this colour, displaced on the oriental side of the Mutria mountain, that overhangs it. Another etymology, less reliable also for linguistic motives, could be petra + rues or ruina (downfall, collapse in lat.), suitable with the landslides and the various earthquakes (years 346, 848, 1125 and 1688) that have devastated Pietraroja.

Places of interest

Pietraroja possesses an important geo-paleontological park with relative museum (Paleo-Lab) in which one finds fossils of notable importance among which can be seen a pup of dinosaur Scipionyx samniticus with some internal organs fossilized: the pup has been named "Ciro".". The finding of “Ciro” has revolutionized the geology of Italy, precedently thinked submerged at era of this dinosaur. The most important monument to be visited is the parish church of S. Maria Assunta in San Nicola (patron of Pietraroja) square in the higher part of the municipality. It was erected with elements of the preceding Church of San Paolo of the old Pietraroja destroyed by the earthquake of the 1688. Is notable the Romanesque portal (XI century) with the two sides supported by a lioness and a feminine bear nursing two infants (see the photo) and the high-relieves.

                    File:Orsa1.jpg

Many are the places to visit. Among the easiest to be reached there is the splendid terrace leaning against the characteristic cemetery, from which one can admire an enchanting view at 360 degrees on the territory: mount Mutria and Moschiaturo mountain, the valley of Cusano Mutri, the mountain of Solopaca and even the Vesuvius in the clearest days. There are still visible construction rests of the old Pietraroja destroyed by the earthquake.

Another interesting excursion for the spectacular views is the edge circuit of the calcareous table of the “Civita” on whose southern part is placed the new one and the third Pietraroja (centre of the actual cemetery). One can depart from the quarter “Castello” and visit also the mouth of the deep Karst chasm called "Trabbucco."

In the proximity of Pietraroja, going down along the roadway to Cusano Mutri, taking on the left or also on the right one arrives to the place "Murrùni" from where it is possible to see the water-course of the “Torbido” stream and the places down to Pietraroja.

It is interesting the visit to the impressive ravine (place "Rave") up the fountain “Stritto” (placed in the territory of Cusano Mutri) dug during million of years by the Titerno; in it is placed the inaccessible “Grotta dei Briganti” (cave of the brigands) or “Grotta delle Fate “ (cave of the fairies). The point of observation is easily reached from the roadway in the place “Canale”, as soon as out Pietraroja in direction of Sepino, where one needs to turn on the left and to continue toward the place "Ariòla" under the rocky massif on which the “Civita” is situated.

Not to miss, on the road to Sepino ( in province of Campobasso, Molise), there is the pass of “Santa Crocella”, mountain saddle with landscape of stupendous beech woods among the mountain “Tre Confini” (Three Confinements, 1.419 m above s.l.), next to the "Palombaio” (Columbary) oriental portion of mount Mutria(1.823 m bove s.l.) and Moschiaturo mountain (1.470 m bove s.l.). The pass marks the border between the municipalities of Pietraroja and Sepino, as well as between the provinces of Campobasso and Benevento and between Campania and Molise.

On the same roadway, about a kilometre before reaching “Santa Crocella” pass, one can visit, turning on the left, the place “Pesco Rosito” ( rosy rock in Engl.) from which was extracted the red stone that has given the name to Pietraroja. From here it is possible also to effect the scaling to the top of the "Palombaio" or to go to the wood “Torta” bordering up "Campitello", place in territory of Guardiaregia ( province of Campobasso).

From “Santa Crocella” pass, before the beech wood, taking the wide path to the right of the roadway, the scaling to the Moschiaturo mountain is easy also to not professional climbers. One reaches the fountain "Làu Pésula" ideal for picnic owing to the goodness of its spring water and the coolness of the beech wood. Just before this source the path turns to the left and climbs the “Moschiaturo” on summit of which can be admired an enchanting panorama on the high territory of Benevento.

Another excursion, not to miss for the superb panoramas on Campania and on Molise, is that on mount Mutria. Besides climbing it hardly at the centre, coasting along the big circular rocky formation named “Giumenta Bianca” ( white mare in Engl.), the easiest way is to go to the skiing place “Bocca della Selva” (mouth of the forest in Engl.), hamlet of Cusano Mutri, situated to the feet of the western part of the mountain. Reached the shelter “I tre faggi” (the 3 beech trees in Engl.) of the same place, must be taken the road on the right that climbs on the left side of the mount(called "Mutilìgliu"). Left the mean of transport at the end of the road there is the path, with the depicted signs to be followed, that leads to the central top of the mount.

The aforesaid torrential bed of the Titerno can be gone along by the trekking lovers. To this purpose it needs to go in the place named "Campusciàru" attainable from the aforesaid country road leaving from the place named “Canale”. After a few meters it turns on the right and continues for some kilometers up to the bridge on such stream in which it is possible to go down.One meets a lot of natural basins of running water (called "ùrvi" in dialect) the greatest of which are that named "Pénta" and "Ursu", this latter after a jump of many meters. It is not attainable from the bed of the stream so it needs to make the path that follows on the left the same stream.

Another trekking run is the ascent of "Torbido" stream, tributary of the Titerno, the bed of that passes below the "Potéte" hamlet. To reach it one needs to take the road to Cusano Mutri and, in the place "Vigne", to turn to the left and to go down for the road to "Potéte". Arrived at the bottom, before the bridge on "Torbido", one takes to climb its bed. It is possible to see the plant that brought the water to the stone tub of the old mill of Pietraroja and to reach the water basin called "Cùru de la Cucózza" (bottom of pumpkin).

These are the main itineraries that nevertheless don't exhaust the runs can be done because the great vastness of Pietraroja territory. In these excursions it is possible to meet with the interesting local flora and fauna.

Cannot be passed under silence the lot of fountains of Pietraroja, furnishing fresh and light water, so diuretic and detoxifying, near which to have pleasant picnics. Neglecting those in the centre, the nearest are that close at the geo-paleontological museum and that in the place "Canale" as soon as out Pietraroja, to the left of the road to Sepino where are also present seats.Going on the same road, after a kilometre about, one meets on the right the fountain of the "Salice" (willow) near the buildings of the place "Cesamari". Proceeding forward, after the second cross-road, taking the direction to Morcone one meets the attended fountain of the "Radica" (root) that takes water from the water-bearing stratum of the Moschiaturo mountain ("Rufènza" in dialect).These fountains are comfortably reached, wanting however to enjoy water sources plunged in suggestive woods one needs to make also some way on foot. In precedence it is already said how to reach, departing from the "Santa Crocella" pass, the fountain "Làu Pesola" at the foot of the Moschiaturo mountain. Climbing on this last, following the path before described, in the place "Valle Grande" (wide valley in Engl.,"Vàlle rànna" in dial.) is found the very cold fountain called "Cursarégliu". To arrive there, once reached the peak, one takes the comfortable path in direction of the confinements of Sepino walking about a kilometre. Interesting is also the fountain of the "Tasso" (yew tree), that is found in the place "Filette" ("Fulètte" in dial.); at the first cross of the road to Sepino, on the left one takes the direction that brings to "Bocca della Selva".

In conclusion it is mentioned to the interesting places neighbouring the territory of Pietraroja. First of all, for the lovers of antiquity, it is to make a trip to Sepino to visit the splendid Roman centre (oppidum in Latin) of Sepinum in the place named Altilia. It deserves a visit Cusano Mutri, enchanting for its medieval constructions and centre of the famous mushrooms feast between the end of September and the beginnings of October. Among the natural beauties one can visit the lake Matese, attainable from "Bocca della Selva". For this purpose it needs to reach the cross-roads of the "Perrone" saddle, to take the left direction and to go to the “Miralago” pass, to right of that there is the road coasting along the lake.From the aforesaid cross-roads of the "Perrone", right going instead, one takes the road to " Campitello Matese", well-known skiing place of Molise at the foot of the Miletto mount. Finally, taking to the right from the same cross-roads, one goes to Guardiaregia (province of Campobasso); its territory is set on the oriental slope of mountMutria and includes the homonym natural oasis. Along the road one passes on a highest bridge with an impressive panorama in correspondence of the ravine of the "Quirino" with the internal stream that flows in an artificial lake.

Flora and fauna

An interesting review, with splendid photos and explanations of the officinal plants, is brought in the Cd published by the promoting committee of Pietraroja (Proloco). Below are reported some kinds of trees and plants that vegetate in their natural habitat.

Among the trees are mainly found the beeches ("fài" in dialect), the oaks ("cèrque"), the chestnut trees, the maples, the minor maples ("ócchi"), the elms ("ùrmi"), the firs and the pines (not native of the place), the poplars ("chiùppi), the ashes, the flowering ashes, the Turkey oaks, the lindens ("téglie"), the filbert trees ("ullàne"), the willows ("sàuci"), the osiers, ("vétèche") the wild apple-trees ("melàini"), the wild pear-trees ("peràini"), the ilexes ("ìuci"), the yew-trees, the junipers ("inépri") and the hollies ("arifógli").

Among the grassy and woody plants one can mention, without to be exhaustive, those aromatic marjoram ("mairàna" in dialect), oregano, thyme, wild fennel ("fenùcchiu"), anise ("pimpinèlla"), wild mint ("menta sàuza") ], those edible chicory, asparagus ("spàracu"), sprout of butcher's broom, water cress ("cannea"), borage ("urràccia"), edible thistle ("càrdu chìnu") ], those with edible fruits [the 2 kinds of blackberry bush with the corresponding fruits ("murrìcule"), the raspberries, the strawberries ("fràule"), the cornels ("vrignàli"), the hawthorn prunellas ("trìnche")], those medicinal [[[valerian]] ("valleriàna"), angelic, gentian, gentianella, camomile ("cammumìlla"), hyssop ("isópu"), milfoil, the flowers dogrose ("rosa janàra"), hollyhock ("mmàrva"), althaea ("malvónu"), wild carnation, iris,cyclamen ("scocciapiàtti"), snowdrop, broom ("jnéstra"), poppy ("papàgnu"), daisy wheel, sweet violet ("viulètta"), primrose ("viòla iànca")], those poisonous belladonna, hemlock, hellebore, equisetum ("córa de órba"), mistletoe ("viscògna")]. Other plants of considerable diffusion are the red thorn("spinapóce"), the masculine and feminine ferns, the elder ("sammùcu") and the wild elder ("mùnnegliu"), the rush ("jùncu"), the euphorbia ("tutumàglia"), the ivy ("èllera"), the wild carrot, the mercurial grass ("èrva mercurèlla"), the ononis spinosa ("rumàca"), the bittersweet ("turcamàra"), the soap-plant ("èrva sapunàra"), the arctium lappa ("cazzarégli"), the welted thistle, the carding thistle, the absinth ("nascénzu"), the rumex ("lampàzzu"), the verbascum,the wild turnip ("rapèsta"), the dandelion ("cicòria paròla").

The recoverable edible fungi are the agaric ("virno"), the field mushroom ("petranùgliu"), the craterellus ("scardarella"), chanterelle ("gaglinella"), the honey mushroom ("chiuìttu"), the cauliflower mushroom ("retélla"), the parasol mushroom, the Caesar's mushroom, the penny bun or boletus edulis and others not picked up by the inhabitants.

Also the fauna once numerous, reduced by a foolish hunting, is slowly recovered after the institution of protected oasis. Among the birds, in last century, one could still see the eagle and the crow. Currently they are still found the goshawk ("rastarégliu" in dial.), the magpie ("pica"), the blackbird ("mérgliu"), the trush ("tùrdu"), the woodpecker ("tòcculacèrqua), the cuckoo ("cucùru"), the crow ("ciàula"), the wagtail ("ciùcciapannèlla"), the wood-lark ("calandrèlla"),the robin ("pétturùssu"), the goldfinch ("cardìgliu"), the chaffinch ("frungìgliu), the blackcap ("capunéra"), the thrush ("tùrdu), the missel thrush (" tardèca") the nightingale ("rasciagnogliu"), the swallow ("rundinèlla"), the sparrow ("pàssaru"), the bat ("sparpagliónu"), the owl ("cuccuàina"), the long-eared owl ("àsciu").

Among the mammals the wild boar, the fox ("òrba"), the badger ("tasciola"), the dormouse ("agliéri"), the hedgehog, the weasel ("nìzzela"), the mole ("tupanàra") and others can be seen. Other present kinds are the tree-frog, the green lizard, the toad ("óttu"), the snail (the white one and that great ochre)("ciammétta"), the water snake and the viper. Even if it is interesting, one pass over a lot of kinds of insects elsewhere disappeared for the intensive agriculture. One finally signalises the presence of trout and crayfishes in the torrents; these last, once present, are now in phase of reintroduction.

Cultural initiatives and Pietraroja promotion

The cultural initiatives and the Pietraroja promoting are considerable, sustained by the municipal administration and the local promoting committee (Proloco). The lawyer Domenico Falcigno, once mayor, has realized works on the stories and traditions as well as on the local flora. By dr. Lucia Falcigno, municipal councillor, is a book on the local proverbs, the text "L’antica Voce di Pietraroja” (The ancient Voice of Pietraroja) with relative cd on the ancient songs and the cd on the officinal plants realized together with the teacher Michelina Venditto. Dr. Piero Bello is the author of the dictionary of the Pietraroja dialect that can be consulted online on the web site of the Linguistic Institute of Campania. All these works can be requested the Proloco . On the folklore and the local tourism the interesting articles of Pasqualina Manzelli and Emidio Civitillo can be read.

It is interesting the annual feast of the local typical products held in August .

Curiosities

▪ Clemente Petrillo was born (1493 - 1617) in Pietraroja , he was the local priest known for his longevity (124 years). He wrote a chronicle of the thirteen bishops of Telese that held up his parish .

▪ The most diffuse surnames, in decreasing numerical order, are Bello, Amato, Varrone, Iannicola, Torrillo, Cusanelli, Venditto, Meglio, De Carlo, Petrillo. Particularly the surname Bello is brought in an high-relief in via Torino of Pietraroja: it is a noble coat of arms bearing the word "BELLUS" (see the photo)

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• The Pietraroja coat of arms has a lion rampant on 3 towers, surmounted by a garland of oak and laurel, that is also under the shield; the municipal crown is set on top. The rampant lion is also present in the coats of arms of Morcone and San Marco dei Cavoti municipalities.

                  File:PietrarojaStemma3.jpg

Beliefs and popular prejudices

Pietraroja has also been earth of magicians and witches ("janàre" in dial.). Between the end of the nineteenth and the twentieth century the magician , an old shepherd named "zi' (oncle) Pèppu Mamèo",lived there, he was famous in the whole province. The crowd to consult this magician included also people coming from out province and from Rome too; he didn't receive money remuneration for his responses, but only in nature. It was an epoch in which people believed in magicians or in the witches, which turning themselves into wind, penetrated at night in the bed rooms to bewitch or to do spells to the children .

The old magic beliefs of Pietraroja are testified by an high-relief in via Torino, dated 1606, constituted by a face with tongue hanging out for exorcism and a lower writing in magic language.

Cookery

Foods and dishes

The Pietraroja cookery is made of simple dishes even because some of them in past were prepared out home by shepherds that had few but genuine products. The greatest part of the base foods were produced by the families and only few, not produced locally, were bought, as the wine, the olive oil, fruits and vegetables not cultivable in the Pietraroja climate.Particularly the olive oil was used only for seasoning raw vegetables and raw greens. Many foods are and were preserved for the annual provision. Recently wine is prepared, in own rooms equipped to the purpose after having bought the grape from the near countries.

The bread ("lu pànu" in dialect) in past was made only at home with integral flour, from wheat one's own produced, in shape of high loaves ("panèlle"), each of 2 kilos weight, a little bit dark, didn't become stale until a week. All the houses had the firewood oven and the necessary equipment: the kneading trough in which to prepare the dough , the baskets ("canistrégli"), dressed of napkins, to leaven the raw loaves there introduced , the shovel ("panàra") to bake, the kitchen cupboard("matàrca") to preserve the bread from week to week. In the oven were prepared also the pizzas, the biscuits, the rustic Easter pies, a stuffling of rice, eggs and cheese ("canisciùni"), the hard "scagnozze", flour and bran made, for the dogs.

Once the seasoning was mainly constituted by pork fat ("assùgna") in pig bladder ("vessìca") or in vases, and by dried and salty lard, having a pink colour and an inviting perfume. The frying (of potatoes, peppers, etc.) were ordinarily made with pork fat without cholesterol or triglycerides problems because the people conducted a life of manual labour in a mountain climate. The other fat parts of the pig, the bacon ("panzetta", "pettrìna") were used to preparing various dishes after chopping and sizzling. In the pork fat are preserved also the seasoned sausages ("sausìcchie"), that are consumed after their sizzling. In winter the pig, grown during the year with genuine foods, is slaughtered and with its meat are prepared sausages and salames ("supresciàte") , whereas with the thigs are prepared the famous hams ("prusùtti") dried to the cold and to the smoke and then seasoned . With these last ones and the salames one prepares the sliced one (" la fellàta"). The sliced ham is made in pieces of thickness not too much thin so it is more tasty. Also the dry sausage is eaten into thick slices ("trìtegli de sausìcchia") .

The cheese ("lu càsu") of whole milk of sheep, exclusively breeded on mountain pastures, is prepared in cylindrical pieces ("masciòcche") of 1-2 kilos and preserved in store-room on hurdles of poles, where it matures to assume its characteristic strong taste. Cheese is anointed with oil for its maintenance and seasoning. Sometimes, in case of bad maintenance, it can be attached from insects and their larvas digest the cheese (“càsu pùntecu”) forming a soft paste that, freed by the same ones, is smeared on the bread and it has a taste much pursued by the gourmets. Another very fine by-product of the sheep milk is the famous buttermilk curd put in the wicker baskets ("fuscèlle"), once of rush, now of plastic, to taste shortly after its preparation . Of whole bovine milk is made the "caciocavallo" ("casecavàgliu"), very savoury oblong shaped cheese, once easily purchasable for the considerable breedings of cows then practised. One eats it into slices as it is or on the fire.

The preparation of preserves, syrups, liqueurs, vegetables dried or in oil, etc. is still made. The more practiced is the mash of boiled tomatoes that is put in bottles, corked and pasteurized by boiling or slow cooling in wood boxes lined of cloth. With the same technique the tomato pieces are preserved, they are put in glass jars of airtight closure . The slices of pumpkin, cultivated mainly for the pig feeding, are dried to the sun after having freed them from peel and seeds. They get rings of this vegetable that have put to desiccate on long poles. In winter they are consumed after having recovered them in warm water. A specialty is the agarics, local mushrooms, in oil ("vìrni sott'ógliu"). They are the more excellent mushrooms of Pietraroja, to preserve them are boiled in diluted vinegar and put in oil.

Below are reported some characteristic dishes of the place:

Acquasale: it is composed by stale bread ("tózzi") sponged in water to which are added garlic, salt and oil (this food was used, with the same name, also in Puglia, where the shepherds taken their animals, transhumance).

Beans and potatoes ("Fasùgli and patàne"): it is an ancient soup got by white beans ("scugnarégli") and local potatoes.

Biscuits ("Viscótti): simple biscuits of circular shape made with flour and salt. They are usually accompanied with wine.

Bread soup ("Serónta"): One sizzles pieces of bacon with onion, then water is added and finally the liquid is poured on stale bread.

Carnival fries("Crispèlle"): crinkled strips of raised dough made of flour, eggs, grated peel of lemon and then fried.

Croquettes ("Crucché"): they make some small croquettes (3-4 cms) with a mixture of boiled potatoes, eggs and grated cheese and then fry them.

Easter omelet ("Frittàta de Pàsqua"): is a big omelet consumed on the Easter day after the fast of Lent. On this subject the local proverb exists: "la frittàta cà nùn fài de Pasqua nu la fài cchiù" (the omelet you don't make on Easter, don't make it any more, that is: every thing must have done at proper time).

Flour dumplings ("Cavatégli"): They are made cutting to bits a cylinder of flour dough. The pieces are hollowed pressing them with finger-tips. They cook in hot water, draining them when they surface and seasoning them with the prepared sauce.

Fry of sheep entrails: one prepares it frying onion and sheep chitterlings chopped to pieces.

Hand made macaroni (“Carràti”): are small hollow cylinders of hand made dough (flour and eggs based). They are made rolling up squares of sheet of pastry around a small iron rod. They are often seasoned with sauce of sheep.

Hen broth with endives and small meat balls (" Brudìnu"): it is prepared adding to the broth of hen the boiled endives and small meat balls.

Greasy pizza ("Pizza ónta") : White pizza seasoned with lard, fried scraps of pork fat and oregano.

Parmigiana of eggplants ("Parmiggiàna de mulignàme"): it is made with fried eggplants, tomato sauce and mozzarella. It is like the classical Neapolitan parmigiana with the variation of the slices of eggplants passed in the egg and then fried.

Replete peppers ("Puparùgli chìni): the local peppers of long and pointed shape (Senise variety) are stuffed, with an mixture of boiled potatoes, eggs and grated sheep cheese, and then fried.

Rustic Easter pies ("Canisciùni"): they are prepared with disks of sheet of pastry on wich is placed a mixture of rice, eggs, boiled potatoes and sheep grated cheese. The disks are refolded to seal the stuffing and are cooked into oven after their sprinkling with of beaten egg to give externally a shiny amber colour.

Sauce of tomato and sheep ("Sùgu de pècura"): boiled sheep meat rolls with bones and tomato mash of inviting taste.

Sheep or lamb at the Pietraroja way ("Arrùstu de pècura o d' àinu): pieces of sheep meat or lamb meat cooked on the grid on wood fire attenuated with ash. It is a superb dish if made with meats of sheep grown in the uncontaminated mountain pastures of Pietraroja.

Soup of borecole cabbages ("Zùppa de càugli"): It is prepared with the hearts of the local cabbages cut in pieces and cooked with sizzled bacon and garlic.

Soup of green pumpkins ("Cucùzzi a zùppa"): It is prepared from pumpkins in the first growth, still green or from dried pumpkins after recovery in water. Once freed from seeds and peel, they are cut asunder , added, with tomatoes, to sizzled bacon and cooked in their liquid. Unlike the common soup of vegetable marrows, that of green pumpkins has a more definite taste and a greater consistence in their cooking that makes it more pleasant.

Soup of lentils and pigskins ("Rummìccule cu le cótene"): It is made with the small and famous lentils of Pietraroja. Both the ingredients dearly combine to make this dish certain in the important lunches and in the marriages.

Spiced brioche ("Panettónu"): Simple dessert obtained from a mixture of sugar, flour, eggs, yeast with addition of chocolate or walnuts, liqueur or grated lemon peel and following cooking into oven.

Struffoli, Italian word ("Ciciarégli"): Fried little balls of flour, eggs and sugar covered of honey.

Stuffed pigskins ("Cótene 'mbuttìte"): are rolls of pigskins full of garlic, parsley, salt, pepper, are cooked in the sauce of sheep and tomato, that is used then for seasoning the pasta.

Sweet biscuits ("Murzètte"): Hard biscuits that are got with flour, sugar, eggs, almonds or filberts in pieces and cinnamon. They are prepared during Christmas period.

As every traditional dish, one recommends to taste these foods on the place of origin where are employed local products that confer the classical and excellent tastes.

Bibliography

• Antonio Iamalio, La Regina del Sannio (The queen of Samnium), P. Federico & G. Ardia, Napoli 1918.
• Mario D'Agostino "La reazione borbonica in provincia di Benevento" (The Bourbon reaction in province of Benevento)II ed. Fratelli Conte Editori Napoli 2005
• Rosario Di Lello, Brigantaggio sul Matese, i fatti del 1809 in Pietraroja, in Rivista Storica del Sannio, Benevento, Tip. De Toma, II, I(1984) pp.25-36
• Rosario Di Lello, Santa Croce in silva Sepini e Pietraroja in un contratto del 1274, in "Il Sannio", Benevento, Pagine Sannite, V, 22.10.2000, p.11
• Rosario Di Lello, Le feste di S.Nicola in Pietraroja, tradizione e storia, in "Annuario 1986" Associazione Storica del Medio Volturno (A.S.M.V., http://asmvpiedimonte.altervista.org/ )1987 pp. 143-148

Related arguments (some in Italian)

• Sannio
• Samnites - http://xoomer.alice.it/davmonac/sanniti/indexen.html
• Provincia di Benevento http://it.wikipedia.org/wiki/Provincia_di_Benevento
• Province of Benevento