Comune di Cimina

This town in the Locris region, located in the valley between Mount Tre Pizzi and Mount Antoninello, was probably built around 1450 by a group of Greek and Albanian Christians, who found refuge in this area while running away from the Turks. Greek and Byzantine influences are still traceable in the etymology of Ciminà (which comes from the Greek word kyminà, meaning where wild cumin abundantly grows). The Balkan culture also had a strong bearing on the development of this town, as is proved by its flagship product, the “caciocavallo” cheese, whose forerunner, the kaskaval, is a stringy dough that is still produced in the area stretching from Macedonia to the Aegean islands.
Not only is the Caciocavallo from Ciminà listed among the PDO products of Calabria, but also it was officially assigned the “registered designation of origin” label in 2008. It also is one of the six Calabrian products presided over by Slowfood, which earned it a place of honour among the subjects of Oliviero Toscani’s photos.
Besides presenting many natural beauties, Ciminà also hosts the 17th-century Church of Saint Nicholas from Bari as well as many water mills, which used to be one of the main sources of income for the local population in foregone days.