BELCASTRO
The origins of Belcastro date back to the Byzantine period, around the 8th–9th century AD, when the area was part of the theme of Calabria, a military and administrative district of the Eastern Roman Empire. During this time, hilltop settlements were common as a defense against Saracen raids along the coast.
Originally, the town was likely known as Geneocastro or Ginnocastro (from gynaikókastron, Greek for “castle of women” or “noblewomen’s fortress”), reflecting its Byzantine-Greek roots. Archaeological traces and the layout of the oldest parts of the town show strong Byzantine influence.
The name “Belcastro” appears in the 14th century, during the reign of Robert of Anjou, King of Naples. The king granted the fiefdom to Bertrand de Beaufort, a French noble and ancestor of Tommaso d'Aquino.
Legend has it that the name "Belcastro"—meaning "Beautiful Castle"—was a poetic rebranding, emphasizing the town’s scenic hilltop position and its imposing fortress. This was typical of the Angevin dynasty’s style, blending military function with courtly elegance.
Saint Thomas Aquinas, one of the greatest theologians and philosophers of the Catholic Church, is honored as the official patron of Belcastro. The town celebrates his feast with religious processions, local festivals, and traditional Calabrian food and music.
Though Aquinas himself was not born in Belcastro, his intellectual and spiritual legacy deeply influenced Southern Italy. His role as patron likely reflects Belcastro's historical dedication to education, philosophy, and faith.
✝️ San Tommaso d’Aquino – Patron Saint of Belcastro
Here, olive trees are not crops—they’re family. Some trees are hundreds of years old, twisted and gnarled, surviving through wars, earthquakes, and emigration.
📜 A Tradition Rooted in Time
Olive farming in Belcastro is a multi-generational craft, passed down from father to son, nonna to nipote. Many families still harvest olives from trees planted by their ancestors, using traditional tools and deep local knowledge to protect and prune each tree.
🏺 Cold Pressing and the Frantoio
Traditionally, Belcastro’s olives were crushed using stone mills and wooden presses, often powered by donkeys or by hand. Today, many locals use modern cold-press methods at regional frantoi, ensuring high-quality extra virgin olive oil (EVOO) that meets EU standards.
