Plato was known for saying “Those who tell the stories rule society. “On August 4th in Cirò Marina, a land known as Krimisa in antiquity, the world-renowned restaurant “Max Trattoria-Enoteca” owned and operated by brothers Salvatore and Vincenzo Murano, held the 2^nd International Forum called “La Calabria Attraverso I Racconti” or “Calabria Through Storytelling” which gathered chefs, speakers, and guests from around the globe to tell the true stories of this glorious land which CNN Traveler recently called “Italy’s Most Delicious Secret.”

It’s believed that 1/5^th of Italian Americans, like me, have roots in Calabria. With over 30 centuries of history, Calabria was home to the powerful and illustrious Itali people (whose name inspired the word Italia). Prior to the Greek colonization of Southern Italy in the 8^th Century BCE, Calabria already had many booming industries and a thriving wine sector. The locals were so skilled at winemaking, in fact, that the Greeks named the land “oenotria” or “enotria” and the people “enotrians” meaning “people from the land of the vines.” This art has stood the test of time and can still be witnessed, especially in Cirò Marina, which is Calabria’s modern wine capital.

For the second year in a row, the glorious event organized by award-winning chefs Salvatore Murano, chef Vincenzo Murano, and Calabrian Counselor in Germany Silvestro Parise, garnered sold-out status, amazing feedback, and major press coverage. A respected culinary historian and archeology enthusiast, for which he was dubbed “Archeo-Chef”, Salvatore Murano is also an expert on the cuisine of ancient Magna Grecia and contributed to the opening of an archeological museum. I was honored to have been asked not only to present once again, but also to prepare a course in the dinner and help to organize the event.

The Calabria Through Storytelling International Forum was idealized by Chef Salvatore Murano, who also founded L’Associazione Regionale Cuochi Pittagorici (ARCP) which unites the best chefs from each of Calabria’s five provinces along with archeologists, professors, writers, and representatives from Calabria around the globe. Renowned Gastronomist, Journalist, and Author, Gianfranco Manfredi moderated both round table discussions.

During the morning, ancient Greek scholar. Pasquale Casile, shared the ancient Greek origins of the fig-stuffed Petrali cookies that I prepared for the event. Archeologist and President of the Accademy of Fine Arts of Catanzaro, Dr. Stefania Mancuso recounted the ancient Mediterranean synergy that Calabria enjoyed. I spoke of “Calabria Seen Through American Eyes, Ways to Promote The Region in the Future, and The Mediterranean Diet.” Professor Giovanna Giordano, Director of the Casa d’Italia in Montréal Québec, discussed the role of Calabrians as well as their cuisine and culture in Canada. Distinguished guests during the morning session included the 3-time Oscar winner for Fashion in Dubai, Giuseppe Fata who is also the President of Simulacrum (Italian National Church Project).

Led by Chef Salvatore Murano, the ARCP chefs Gaetano Alia, Luigi Ammirati, Vincenzo Murano, Luigi Quintieri, Pierluigi Vacca, Giuseppe Pizzata, Ercole Villirillo, Antonio Franzè, Paolo Caridi, Rocco Iannì, Daniele Viola, and myself created modern interpretations of historical Calabrian dishes which collectively told the complete story of Calabria during a historic, multi- course meal at dinner. Each dish represented not only various periods in Calabria’s history, but prized local products and modern interpretations and techniques.

CENA CONVIVIALE

“SAPORI PERDUTI DELLA MAGNA GRECIA”   “Lost Flavors from Magna Grecia”

VINCENZO MURANO

MAX TRATTORIA ENOTECA - CIRÒ MARINA

• Padellino Gourmet

CHEF LUIGI QUINTIERI

MAESTRO DI CUCINA - SCUOLA I.P.S.S.A.R. - SOVERATO- CZ

Pappa al pomodoro, alici al ghiaccio,fior di latte, limone candito

CHEF GAETANO ALIA

OWNER, RISTORANTE “LA LOCANDA DI ALIA" - -CASTROVILLARI-CS
&

CHEF DANIELE VIOLA – RISTORANTE "LA LOCANDA DI ALIA" -CASTROVILLARI

Alici appena scottati con caponata di cipolle, percoche e granella di nocciole

SALVATORE MURANO

OWNER, MAX TRATTORIA ENOTECA - -CIRO MARINA-

CHEF ROCCO IANNÌ - PATRON RISTORANTE - " LE SAIE" - BAGNARA CALABRA -RC

-Gnocco casareccio con tre consistenze di pomodoro e ragù di filetto di Lumera

CHEF ERCOLE VILLIRILLO - PATRON RISTORANTE - "DA ERCOLE" - CROTONE-KR-

-Busiate, crema di pomodoro di Belmonte, cipolla di Tropea, peperoncino, olive, gambero rosso, triglie, piselli, menta e bergamotto con olio EVO (Oleificio Mediterraneo)

CHEF ANTONIO FRANZÈ

RESORT "LUNA CONVENTO” COPANELLO

CHEF GIUSEPPE PIZZATA – OWNER, RISTORANTE "DA PINO" – GERMANY

Ricordo di melanzana ripiena pancia di maiale crema di datterini, confit e chips di melanzane & "Allattarato" Tonno in olio cottura crema di peperoni" Atturrati" e cipolla caramellata

AMY RIOLO

CHEF- AUTHOR AMBASSADOR OF MEDITERRANEAN CUISINE, USA

Mostaccioli di mandorle, Petrali della Nonna Angela e taralli dolci al vino rosso Cirò & Amy Riolo Selections EVOO (Tenute Cristiano)

PAOLO CARIDI

PASTRY CHEF  - FOUNDING MEMBER APAR

BRIAGOTTO,  al bergamotto con crema di ricotta

PIERLUIGI &  ISABELLA VACCA

ANTICO BORGO - MORANO CALABRO

&

CHEF LUIGI AMMIRATI

OWNER, RISTORANTE "LA TAVERNA DEGLI AMMIRATI" - CASTROVILLARI-CS

-Gelato al vino Magliocco Cirò e cannella

Vini Cirò e Melissa

Caffè Guglielmo

Honoring traditions, small villages, tourism, archeological sites, and museums in Calabria along with its unique products were the themes of the evening’s discussions. Presentations were given by the Consultant of the Region of Calabria in France and Professor at the University of Picardie, Dr. Battista Liserre, Founder and President of Arts, author and industrial economist Dr. Lilia Infelise, Professor Giuseppe Sommario, researcher on “Roots Tourism,” and Anthropologist, Professor Alfonsina  Bellio  from École Pratique des Hautes Études-Ephe-Psl in France and Silvestro Parise, Consultant of the Calabria Region in Germany and President of the  Kalabria Italiae Mundi Association.

Guests also enjoyed a wonderful performance by the Accordian World Champion, Maestro Carmine Sangineto, a brief greeting from the Culture Counselor lawyer Mariagrazia Panebianco, Writer and Vice President of the Caccuri Literary Prize, Olimpio Talarico, lawyer. Lenin Montesanto, journalist, engineer. Nilo Domanico, designer of futuristic architectural works in the world, journalist Andrea Ruggeri, president of GIA (Associated Italian Journalists).

The illustrious speakers and guests were then awarded prizes created by Studio Alaios (artistic ceramics laboratory) of Cirò Marina, kindly offered by the owner, Prof. Caterina Chimenti.

On behalf of all of the organizers and participants, I would like to thank everyone who attended as well as the partners and technical sponsors of the event, who contributed to the creation of each dish. Mimmo Vinci Wine, Caffè Guglielmo Oleificio Mediterraneo, Vigneti Vumbaca, Vecchio Amaro del Capo, Sergio Arcuri Vini, Fattoria della Piana, Ippolito Vini, Agrienology- Giovanni Malena, Gabriele Benincasa uova, Pastificio Astorino in Crotone, Tenute Cristiano olio , Cantina Campana, Kroton Dolci, Olearia San Giorgio, Centro Italiano Università di Treviri (Germania), Casa D`Italia Montreal (Canada), Museo Nazionale Archeologico (Reggio Calabria), NIAF (Washington, DC) Comune di Cirò Marina, Consiglio Regionale della Calabria, Consulta dei Calabresi nel Mondo.

Watch the video here to learn more. For more information, please email [email protected] .