Cirò Superiore e Cirò Marina.
Cirò is today divided into two independent municipalities,
Cirò Superiore, perched on the hills overlooking the Ionian Sea,
and Cirò Marina, by the seaside in the upper Crotonese Province.
The relevant archaeological finds that have emerged, in particular, remains of weapons, artifacts, walls and tombs, dating back to a period between the 13th and 10th centuries. B.C., which came to light in the districts "Cozzo Leone", "S. Elia" and "Serra Sanguigna",
trace the origins of the millenary history of Cirò back to the Bronze Age.
In Cirò Superiore,
visit the Luigi Lilio Museum (Aloysius Lilius),
the inventor of the modern calendar, who then took the definition of Gregorian as it was approved during the papacy of Gregory XIII.
Luigi Giglio, in Latin Aloysius Lilius (Cirò, 1510 - Rome, 1574),
was a physician, astronomer and mathematician.
A small town mainly known for its extensive vineyards and wine production.
The history of Cirò wine begins in the eighth century BC when some settlers from Greece landed on the coast of Punta Alice and founded Krimisa.
This name probably derives from that of a Greek colony,
where there was an important temple dedicated to the god of wine, Bacchus.
Milone of Kroton, today Crotone, winner of six Olympics, seems to have been a great admirer of this wine which was traditionally offered to athletes returning from Olympic competitions.
Gaglioppo is the characteristic and main grape of the area.
in recent years many new wineries have been opened in the Cirò area, around thirty, which keep this important tradition alive.
Below are some of the oldest and most traditional labels:
"Du Cropio"
"Ippolito 1945"
"Librandi"
"Caparra e Siciliani"
In addition to enology, the local gastronomy also deserves attention.
Calabria is the only region of Italy where you eat spicy
and in Cirò Marina you eat very spicy.
The local "peperoncino" is the king of local cuisine.
"Pipi e Patati" (hot chili and potatoes) is the most popular dish
using the local spicy round peppers which are fried with potatoes,
or roasted on the coals
Mediterranean veggies, tomatoes, eggplants, and basil
for dishes like "Parmigiana di Melanzane"
There are other delicacies that should be mentioned
but I limit myself to the queen of local gastronomy
"Sardella"
The Calabrian Sardella, also known as the Calabrian caviar, is a typical product of the province of Crotone, and of the Lower Ionian Cosentino, the most famous being that of Cirò Marina, based on a very small whitebait mixed in a paté with spicy red pepper, ground into fine powder, with salt and flavorings (wild fennel seeds),
shown here in its multiple uses.
In Cirò Marina there are obviously multiple possibilities regarding places to eat, I name a few of my favorites:
"L'Aquila d'Oro"
"Max" Trattoria Enoteca
Fine gravel beaches in the north
and sandy in the south,
but the best is the deep sea water
swept by the sea currents around Punta Alice,
the southern tip of the vaste Taranto Gulf
that make it one of the cleanest and clearest
of the whole Mediterranean Sea.
We have already seen the countryside with the vineyards but still remain centuries-old olive groves that in ancient times filled the rural landscape with sculptural plants that deserve to be explored.
Inland the territory of Cirò, the landscape is hilly with amazing sea views.
And last but way far from being least,
"A Casalura"
diner restaurant with table service and take away.
Traditional genuine home cooking.
Where to stay
(in alphabetical order)
"Borgo Saverona"
"Casale dell'Attiva"
"San Francesco"
"Suffeudo"
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