Gioi

Gioi boasts ancient origins, as evidenced by the presence of remains of walls and towers that defended the fortress. The name of the town probably derives from the existence of a pagan temple dedicated to Jupiter, located where church of Sant Eustachio stands nowadays. Gioi is an agricultural center situated the hinterland of Cilento, it rises on a hill of almost 700 meters above sea level, below the Serra chain, within the Alento valley. It owes its fortune to its unique geographical position, on top of which the Greek built one of their fortresses, a refuge that became part of the "Chora" of Velia. Its prestige increased in Norman times, when it became after Monteforte Cilento and Magliano Vetere, the third defensive bulwark of the Novi fief. In 1498 Gioi became a fief of Berengario Carafa and then passed as a dowry to the Pignatelli family. The country escaped the destruction linked to the war of the Vespers, then it came under the Aragonese domination. The 17th century was a century of great trade in fiefs and so Gioi also passed first to the Pasca and then to Don Giuseppe Galeota. After a plague epidemic, many families emigrated and Gioi began his slow decline. In 1659 it passed to the royal domain and was then assigned to the Pasca Family when the Barony of Novi was dismembered. A typical product of the territory is the “sopressata di Gioi”, a smoked sausage with at least 40 days of seasoning, made from lean pork, characterized by the presence, in the center of the dough, of a strip of lard. The soppressata is preserved in oil jars or vacuum sealed, and is included in the list of traditional Italian food products’ protection by the Slow Food association.

Gioi boasts ancient origins, as evidenced by the presence of remains of walls and towers that defended the fortress. The name of the town probably derives from the existence of a pagan temple dedicated to Jupiter, located where church of Sant Eustachio stands nowadays. Gioi is an agricultural center situated the hinterland of Cilento, it rises on a hill of almost 700 meters above sea level, below the Serra chain, within the Alento valley. It owes its fortune to its unique geographical position, on top of which the Greek built one of their fortresses, a refuge that became part of the "Chora" of Velia. Its prestige increased in Norman times, when it became after Monteforte Cilento and Magliano Vetere, the third defensive bulwark of the Novi fief. In 1498 Gioi became a fief of Berengario Carafa and then passed as a dowry to the Pignatelli family. The country escaped the destruction linked to the war of the Vespers, then it came under the Aragonese domination. The 17th century was a century of great trade in fiefs and so Gioi also passed first to the Pasca and then to Don Giuseppe Galeota. After a plague epidemic, many families emigrated and Gioi began his slow decline. In 1659 it passed to the royal domain and was then assigned to the Pasca Family when the Barony of Novi was dismembered. A typical product of the territory is the “sopressata di Gioi”, a smoked sausage with at least 40 days of seasoning, made from lean pork, characterized by the presence, in the center of the dough, of a strip of lard. The soppressata is preserved in oil jars or vacuum sealed, and is included in the list of traditional Italian food products’ protection by the Slow Food association.