3 Store House for Sale in Piazza Garibaldi, Chiaromonte, Basilicata/Potenza, Italy

3 Levels Southern Italy Charming House

AN italian family offers an old charming 3-storey house in the ancient pictoresque little small town of Chiaromonte, in the south of Italy at 700 m. over the sea level.
The property is in a strategic position, exactly in the middle of the old "piazza" of the little town and, from a side it dominates the grandious panorama of the Sinni's valley with the river and mountains.

THE PROPERTY
Is a three stores building with a total surface of 228 square meters, used for resident use consisting of
1)a basement of a local garage and a wine cellar .
Surface of the basement : 113mq
2)ground floor with living room, office, kitchen.
Surface of the ground floor : 51 mq
3)first floor with n.3 sleeping rooms and 1 bath.
Surface of the first floor: 64 mq
4)attic with stone walls and wooden flooring
Height: about 2 mt. Surface of attic: 64 mq.


Notes
-Beautiful ¨panorama¨over the river valley and over the ancientt church
-The building is in good conditions and immediately habitable but needs renovation
-Marble stairs
-Heating oil
-Fireplace
-It's possible negotiate the purchase of some antique furniture


HISTORY OF THE TOWN
The story of this little town dates back to VI sec. when was built by grecian refugees from Siris, after its distraction.
This historical reconstruction was supported by the discovery near Battifarano of numerous archaeological finds, including metal objects from Greek and Etruscan production and a treasure belonging to a princess, now preserved in the museums of Taranto and Bari
In the Middle Ages suffered a lot of ramages because continouses invasions by dei Visighots, Lombards and Saracens.
Chiaromonte was rebuilt in the XI sec. by Normans who made it to become the seat of a large county wich expanded by by Policoro ( on the sea Ionio) to Castelsaraceno .
The ancient fortress became a real castle and the village was enclosed by a wall with three gates that included a high number of inhabitants. During the Napoleonic period, Chiaromonte was considered the seat of the district Lagonegro. To the streets you can admire numerous noble palaces, such as the Palace Sweets, Lauria's palace, palace Donadio and palace Jura. In the center is important the church of St. John, dating from the twelfth-thirteenth century. which preserves some wooden structures, a silver crucifix of 1600, a painting of Our Lady of the Rosary


SURROUNDINGS AND NATURE
The POLLINO PARK
CHIAROMONTE is very close to some beautiful natural beaches (about 1 hour by driving ) both on the Ionian sea ( ex. Policoro ) or on Tirrenian sea (ex. Maratea)-

Also CHIAROMONTE is very close to the Pollino Park, a protected area of southern Italy, extending between Calabria and Basilicata, consists of three main survey systems, between the Ionian and the Tyrrhenian Sea, rise to the highest peaks of the Apennines. These three mountain ranges are the Pollino Massif showing the highest peaks of the Natural Park reaching a maximum altitude of 2267 m in the Serra Dolcedorme, the mountains of Orsomarso Alps and the mountain that rises up at an altitude of 1900 m.
The Park has an area of 192,565 hectares and was created in the early '90s. The peaks are harsh and limestone, while the slopes are covered with a dense temperate forest, also composed of rare species such as pine Loricate, which is the most distinctive element of the natural park. The fauna includes the wolf, wild cat, squirrel, wild boar, badger, porcupine and a small rodent related to the dormouse, the driomio (Dryomis nitedula). Among the birds, appearances are important golden eagle, raven, peregrine falcon and, above all, the black woodpecker.



FOOD AND SPECIALITIES
Basilicata (or also said Lucania )is a land so rich in culinary traditions that offers much in terms of food and wine. Pride of the region, the kitchen Luke is traditionally a skilful blend of simple and genuine, far from the sophisticated workings of the modern kitchen. Suffice it to say that in the preparation of dishes is contemplated use only olive oil, while the butter is used as cheese (butter and whisk)e originality of the cuisine of Basilicata is the ability to extract flavors from the simplest to mix the spices also highlighting the poorest dishes. Vegetables are often enjoyed as a first course, either alone or accompanied by vegetables or pasta, for example, fava beans and chicory, almond skins with turnip greens, chicory in beef stock. Legumes, grains, vegetables and herbs are the basis of many dishes
We can say that the "pasta", traditionally made by hand using only whole wheat flour, salt and water, is an invention of Lucania. Horace, Latin poet born in Venosa in 65 BC, in the sixth Satire told to return to his native village to eat the "Luke", chick peas and leeks, according to scholars of the first written reference to food paste. And the homemade pasta you'll be spoiled for choice: fusilli, lagane, macaroni, capunti, cavatelli, pants, peel and almond orecchiette, dragged, etc.. Cheeses are a recurring motif on tables throughout the region. All of excellent quality, especially those derived from sheep and goats. The Doggy Luke, a blend of 70% sheep's milk and 30% goat's milk, aged from three months to a year, is a cheese of truly exceptional quality and taste. Not less than the other varieties of cheese, still produced by traditional methods: cottage cheese, burrata, mozzarella, smoked cheese, manteca, milk cheese, cheese and cacioricotta. For some pecorino is studying the possibility of a mark to guarantee the characteristics and quality of production. Another gastronomic invention Luke is the sausage, in many places in Italy called "sausage" or "sausage", already known in ancient Rome and the flavors were sung by Apicius, Cicero, Martial, and Varro. If we produce high-quality in all internal areas of the Basilicata region and can be eaten fresh or dried or even preserved in oil or lard. The brawn, pork sausage cut with a knife, dried and then preserved in extra virgin olive oil are an excellent example of production, but if you try to taste the so-called "pezzenta ', derived from cuttings of pork, or sausages in lard. The meat traditionally used are the sheep and goat are grilled, steamed or baked. The wet preparation requires considerable cooking skills in the dosage of the ingredients and know when food is ready to be served, "the cutturidd" sheep stew, a dish of ancient pastoral tradition, is prepared in a clay pot as he wishes tradition or in heavy copper pans. The meat sauce, ideal condiment for many types of pasta as a dish made of wheat, is prepared using three different types of meat: lamb, pork and goat usually browned and then cooked in tomato sauce. The bread is still the basis of a Lucanian table. Many varieties of bread are produce, all made from durum wheat flour, yeast, salt and water, which are baked in the many existing wood-burning ovens. The characteristic of these breads is always golden yellow color and fragrant flavor that remains even several days after preparation. The chili, whose use is widespread throughout the region, is always in correct proportions in order to be attractive to those who do not like the food too tasty. Another special feature is the wild onions, a variety of wild onion taste, which are eaten alone or in combination with other dishes. We can not help but point out the excellent mineral waters that flow from springs on the slopes of Mount Vulture and organoleptic characteristics and medications to none, in power, also has produced a special "gas" can not miss. The fruit, especially in summer, makes every Lucanian table: citrus fruits, strawberries, raspberries, kiwi, peaches, peaches, pears and grapes are just some of the varieties cultivated in the plains around Matera. The traditional regional desserts are obtained with simple ingredients, combined in a bold, just think of catoncelli stuffed with chickpeas mixed with cocoa powder and sugar, or blood sausage made with pig's blood, cooked must, chocolate, raisins, lemon peel, cinnamon and sugar. These products are not easy to find because they generally prepared for family consumption. We want to be remembered that the vast majority of dishes and products mentioned are at home in almost all restaurants in the region.
(Sourcing : APT Basilicata ,Italy)

CLIMATE
Basilicata has a very varied climate, determined by latitude and altitude. The same region offers swimming in the sea from spring to autumn, and at the same time, skiing on snow for four months of autumn and winter. This uniqueness allows it to fall off sharply, as the climate, and other southern regions is an important factor in relation to the duration of the tourist flow. Basilicata is, in fact, one of the few sure points of reference for skiers from Rome down. The mountain, therefore, as CHIAROMONTE ,has a typical continental climate, while the Ionian and Tyrrhenian coasts decidedly Mediterranean. A link between these two opposites is formed inside of Matera and the Vulture in particular. The disposition of the reliefs influences rainfall: in the southwest, for example, close to the ground, there is a system of annual precipitation around 1400 mm, while between the basins of the rivers and Basento Grade levels are detectable minimum of 600 mm / year. But the main feature of the rainfall is irregular, due to which the streams are filled quickly and impetuously, but then dry out with equal speed.
(Sourcing : APT Basilicata ,Italy)


YOU TUBE : " Chiaromonte - Tutti al parco (Pollino)"
video of the Town and the Park ( in italian)