Gerace is called the Holy Town for the many churches, convents and monasteries standing in its territory. It is an enchanting, well-preserved medieval village that includes Borgo Maggiore, Largo Piano, Borghetto and Città Alta. Gerace was founded around the 7th century by the refugees of the nearby Epizephyrian Locris, who had to leave their place to survive Saracen raids. They settled in Hagia Kyriaki (Saint Ciriaca), name that popularly was later changed into ierókion (small hawk), which formed the current name. Gerace cooking is rich and site-specific, and local specialties still follow the traditional recipes of the area. Fried food is commonly consumed; typical dishes are alatucia (pork rinds) with eggs and cucurdia, a kind of Aspromonte polenta. Meat dishes are mainly goat specialties. The production of ricotta and cheese following very ancient methods is renowned. Hand-made pasta is delicious and it includes maccaruni, a shape obtained by rolling dough around thin stems called mazzuni or cannici Tomato sauce and olives preserved in oil are typical Aspromonte preserves. Among cold cuts, capocollo and soppressata are delicious, especially when eaten with home-made bread. Sweets and pastries include petrali and zeppole (for Christmas time); n'gute and cuddhuraci (for Easter time); sciaruni made with puff pastry, ricotta and eggs; different types of pitte and scaddateddhi. Dried figs stuffed with walnuts and almonds, mulberries and costee (dried pears) are real delicacies. Among local wines, Cuvertà and Palazzi are very appreciated. Mantonico and dessert Greco di Bianco are DOC wines. Home-made liqueurs, like limoncello, citrus mix and nocino, are produced as well. High-quality olive oil, the leading product of Aspromonte economy, is obtained from centuries-old olive trees and pressed by the many ancient and modern olive oil mills present in the area.