...between history, traditions, perfumes, tastes and nature...
The etymological research of Benevento, goes back to the fourth century BC with the discovery of a coin with the inscription "MALIES". From this Greek word, the derivation: MALOENTON typical expression of the Etolian dialect.
Maloenton was going to be a rich centre of the Sannio and during the first Samnite war (314 B.C.), it will be transformed into MALEVENTUM, but the last one will be attributed to the superstitious Romans when in 275 B.C., after defeating Pyrrhus' army, they wanted to give to this place the augural name of "BENEVENTUM" that is to say (bonum eventum).
Every city in Italy has its own emblem and Benevento, a very important city in Campania, proudly boasts of being represented by a 'stoled' boar ready to be sacrificed. The legend attributes the foundation of the city to the Ethol hero Diomedes, probably in 1200 BC after the destruction of Troy. The city was dedicated to his uncle Meleagro, who died as a result of a injury caused by a wild boar during a hunting expedition.
This ancient Italic, Osco-Sabellian population arrived in this rich land bathed by two rivers and, being devotees to agriculture and sheep-farming, made their home here. Today, the strength of character of the ancient Samnites can be seen, among other things, in the penitential rites that take place every seven years in Guardia Sanframondi, when groups of hooded men, in honour of the Madonna Assunta, walk the streets of the town, beating themselves with chains or with sponges made of pins.
The Sannio dedicates around 15,000 hectares to vines and offers 1,400,000 quintals of grapes.
The Sannio DOCs are the standard-bearers of a product that combines lovingly with the local gastronomy, with its traditional Mediterranean tastes and incomparable flavour. The basic ingredients of Sannio's gastronomy are those that have been available to a community of farmers and shepherds for centuries: fresh vegetables, lamb meat. Famous are the sausages, soppressata and hams, still made according to ancient recipes. Equally tasty and nutritious are the various types of handmade pasta, fusilli, cicatielli, tagliarelle, lagana or laanella. These tasty specialities require good, robust wines, and Sannio generously provides them.