were even moved to the jurisdiction of the Patriarch of Constantinople. There are also communities of Evangelicals in the region. Calabria has also been called "The Land of Saints" as the region was the birthplace of many saints spanning nearly 2,000 years. The most famous saint in Calabria and also the patron saint of the region is St. Francis of Paola. Calabria also has another patron saint called Saint Bruno of Cologne who was the founder of the Carthusian Order. Saint Bruno would build the charterhouse of Serra San Bruno, a town which bears his name, in 1095 and later die there in 1101. Even though it is currently a very small community, there has been a long history of the presence of Jews in Calabria. The Jews have had a presence in the region for at least 1600 years and possibly as much as 2300 years. Calabrian Jews have had notably influence on many areas of Jewish life and culture. Although virtually identical to the Jews of Sicily, the Jews of Calabria are considered a distinct Jewish population due to historical and geographic considerations. There is a small community of Italian Anusim who have resumed the Jewish faith. It is important to highlight the presence of Calabrians in Renaissance humanism and in the Renaissance. Indeed, the Hellenistics in this period frequently came from Calabria maybe because of the Greek influence. The rediscovery of Ancient Greek was very difficult because this language had been almost forgotten. In this period the presence of Calabrian humanists or refugees from Constantinople was fundamental. The study of Ancient Greek, in this period, was mainly a work of two monks of the monastery of Seminara: Barlaam, bishop of Gerace, and his disciple, Leonzio Pilato. Leonzio Pilato, in particular, was a Calabrian born near Reggio Calabria. He was an important teacher of Ancient Greek and translator, and he helped Giovanni Boccaccio in the translations of Homer's works. Cuisine The cuisine is a typical southern Italian Mediterranean cuisine with a balance between meat-based dishes (pork, lamb, goat), vegetables (especially eggplant), and fish. Pasta (as in Central Italy and the rest of Southern Italy) is also very important in Calabria. In contrast to most other Italian regions, Calabrians have traditionally placed an emphasis on the preservation of their food and packing vegetables and meats in olive oil, and on making sausages and cold cuts (soppressata, 'nduja, capocollo). Along