Frigento
Pearl in the heart of Irpinia, of Roman origin, a place of the soul for its breathtaking views and limitless views. Enchanting historic center, geometric maze of alleys and glimpses. Homeland of illustrious personalities and with deep roots, dedicated to the agricultural tradition
Origin of name: The etymology of the name comes from Frequentum, Friquentum or Afrigentum: in the "Rationes Decimarum" of Campania (1308-1310) we find the Latin expression A populi frequentia, or "a crowd of people". The inhabitants are called Frigentini and San Marciano is their patron.
Physical geography: Warm and temperate climate. There is more rainfall in winter than in summer. The average temperature in Frigento is 13.7 ° C. The average annual rainfall is 1058 mm. The municipality is located in central Irpinia lying on the top of a large hill at a height of 911 m a.s.l. The inhabited area is spread over three hills that alternate on the singular hilly massif that characterizes the territory of the municipality. Frigento dominates from above the wide Ufita valley to the north and the Fredane basin to the south. Its territory extends over about 40 km². It is about 40 km from Avellino and about 100 km from Naples.
Language and dialects: Alongside the Italian language, a variety of the Irpinia dialect is spoken in Frigento.
Sport: Frigento boasts a sports club (U.S. Frigento A.S.D)
Typical dishes
Menesta married
It derives from the fact that the ingredients of meat and vegetables "marry"
Pizza jonna
The pizza ionna, or blonde pizza, takes its name from the intense yellow color of the maize flour. It is an accompanying dish that replaces bread and that was prepared in peasant families for its high caloric content. It is a decidedly winter recipe, both for the ingredients used and for the way it was cooked. In fact, our grandmothers originally prepared pizza in CHINGO, a clay pan capable of withstanding high temperatures which was then closed with a lid and placed upside down in the fireplace. Covered with charcoal and ash, cooking took place thanks to the heat given off by the pan. Later, grilled cooking was replaced by oven cooking, but unfortunately the result is not the same.
Even today, the ionna pizza is re-proposed in the kitchens of the Irpinia families. Each has its own special recipe, there are those who flavor the focaccia with pecorino cheese, those who add raisins, those who prefer a light version without cicoli, those who still cook it in the fireplace and those who opt for the oven or the pan. .
Cavatielli with pelieo
Pasta with aromatic wild grass, a typical first course of the Irpinia tradition.
The origin of this particular first course, namely cavatelli, is linked to a history that makes it special. The protagonist is a wife who, after discovering her husband's betrayal, still decides to prepare his lunch: fresh pasta.
The poor woman, animated by feelings of anger and pain, adds an innovative touch to the homemade routine. With two fingers, index and middle fingers, she goes to firmly dig out the pasta, thus creating cavatelli (cecatiell '). Well with this fresh pasta, combined with a sauce of oil, garlic, chilli, cherry tomatoes and puleggio, the woman manages to win her man back by taking him by the throat.
History
In the territory of Frigento, the remains of a sewer system, tombstones, terracotta and Latin inscriptions have come to light that testify to the passage of the Republican and Imperial age. Furthermore, a complex of "cisterns" dating back to the first century BC is perfectly preserved. but, instead of indicating the popular settlement of a village, they perhaps testify to a series of rustic villas built in that hilly area by the colonizers of nearby Aeclanum, probably chosen for the salubrity of read more
