Ancient Italian Tribes - The Samnites

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Tucked into a valley near Pietrabbondante Molise are the ruins of one of the most unknown Italian tribes -- The Samnites.

The Samnites, an ancient Italic people, inhabited Samnium, a central and southern region of Italy. Their significant role in early Roman history, particularly their conflicts with Rome during the Samnite Wars, is a testament to their enduring influence on the Italian peninsula.

The Samnites were renowned for their hilltop settlements and fortresses, strategically positioned to defend and control the surrounding areas. These fortresses, often boasting impressive stone walls and defensive structures, served as both military strongholds and administrative centers, a testament to their strategic intelligence.

The Samnites' economy was primarily agricultural, with a focus on the cultivation of grains, olives, and grapes. They also practiced pastoralism, raising livestock such as sheep and cattle. Their daily life revolved around household activities, with evidence of weaving, pottery-making, and other domestic crafts.

The Samnites had a robust martial tradition, with a societal emphasis on military training and prowess. Warriors were highly esteemed, and their military strength lay in their infantry, organized into maniples like the Romans. They were known for their distinctive armor, including the 'Samnite shield' (a rectangular shield similar to the Roman scutum) and a bronze helmet often adorned with a plume.

Between 340 and 290 BC, they fought three wars with Rome. After their defeat, the Samnites gradually became Romanized, adopting Roman culture, language, and customs.

There are two possible explanations for the town's name. The first is that the name derives from "albanus," meaning white mountain, perhaps referring to snow atop the peak. The other is that the name comes from the Arabic "al-bana," that is, "excellent place."

The castle, originally a fortress, is a testament to the town's rich history. Built during the period of Swabian Aragonese domination, it underwent several modifications over the centuries until Frederick II of Aragon transformed it into a magnificent royal residence in 1300, complete with lavish external decorations and treasures within.

Town Center

The beautiful Byzantine Cappella Reale and the two museums, one devoted to hand-to-hand combat, with an exhibition displaying all the armaments of a valiant, chivalrous knight, and the other devoted to medieval musical instruments with an almost tangible atmosphere of those ancient courts.

The Duomo, dedicated to Santa Maria Assunta and San Nicolò Vescovo, is an impressive building that looks out over the piazza across a spectacular staircase. The original Duomo dates back to the 9th–10th centuries, but the cathedral has undergone various modifications, both structural and stylistic. The bell tower, for example, is later, and the subdivision of the church into naves was not part of the original plan.

Cuisine

Prepare your taste buds for a journey through the town's unique culinary offerings. From the hearty fava bean soup, fave a maccu, to the flavorful macaroni, the town's cuisine is a delight for the senses. Don't miss the chance to savor the variety of cheeses, including the unique animal-shaped provola cheeses, i cavalluzzi di tumma. And for a taste of simplicity, try the pasta and beans with wild fennel and scurcilla (pork rinds) or with u sutta e suvra (meat and lard) and macaroni in a pork sauce with baked, grated ricotta cheese.

The ricotta-based desserts are a real treat, but so are the artisan-made hazelnut desserts. I biscotti cu ciminu are aniseed biscuits with a strong, distinct taste, which are part of the Easter festivities. These desserts are not just delicious treats, but also a reflection of the town's rich culinary heritage, with each recipe passed down through generations.

The traditional dish for the mid-August feast is pasta 'ncasciata flavored with veal and lamb sauce, crumbled meatballs, aubergines, egg, and breadcrumbs. Another typical dish, known as lempi e trori (thunder and lightning), is prepared with boiled and seasoned beans, wild peas, corn, lentils, and wheat. There's the excellent frittuli, mixed pork with lard, boiled with the same animal's pork rinds, belly, lungs, heart, and liver.