HISTORY AND ART
The amalfitana coast is a run with some
stretchs that fall on the sea, full of villages, some time ago seafaring but now tourist.
From here we arrive to Amalfi, little world tights between the mountain and the sea,
dotted with white houses and cut from roads on which ancient medieval palaces face.Its
story very is rich and very old. From the X to the XII century it was the first of marinate
republics . It interlaced relations with overseas countries especially with the
east. After these contacts art had remarkable Moorish and Byzantine influences.
The present Duomo rises next to the Basilica of the
Crucifix, that was the first cathedral of Amalfi, built in the IX century on the ruin of
an old early Christian temple. Next to the cathedral rises the thirteenth-century Cloister
of paradise, that some time ago was the burial place of the most illustrate
citizens..In the Tesoro del Duomo appear some very rare silver pieces of the of
Neapolitan school besides precious gems set in diadems and mitredei
In the contiguous crypt of Sant'Andrea
there are two statues of Santo Stefano and San Lorenzo, for work of Pietro Bernini and an
engraved statue by Michelangelo Naccherino .In the face of the altar a fresco of Aniello
Falcone shows a miracle.The bronze gates of the Duomo di Amalfi are the first gates of the
kind appeared in Italy and they have been realized at Costantinopoli in the 1060
Amalfi has given the birthdays to many illustrate men. Between
which, Flavio Gioia, the compass inventor, that benefited one's own from the seafaring
experience of his town, the co-ordinate that allowed him changing the story of the
navigation in the world
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INFORMATIONS
HOTEL AND RESTAURANTS
LOCAL PRODUCTS
The tomato kind "Corbarino" that absorbs the brackish air
of the sea is typical of this land.But sea products are the most renowneded: esteemed
fish, shellfish, mackerel, sardines and anchovies prepare the table of richs and
poors.Much diffused is the cultivation of the lemon
GASTRONOMY
The sea smell is the father on amalfitan table. The typical dish is
the scialatielli with clams and squids. Much famous is a particular lemon rosolio,
the limoncello. The lemon, boast of the amalfitani citrus plantation, is
used in all the course ( the ribbon noodles with the lemon, the escalope, the
roasted cured "provola" on lemon leaf ) and to make delicious sweets .Other
dish is the mozzarella in carrozza, fried or marinated anchovies and the genovese
(nothing to do with Genoa except the origin perhaps, transmitted from a Repubblica
Marinara the other), flesh and onion mixture to season the half zite.
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