HISTORY AND ART
In the campanian itinerary of the Gubilee, the birth
town of Padre Pio in province of Benevento, is a particularly evocative stage.Numerous are
the churchs born in this area, often will of the Friar himself. The Chiesa della Sacra
Famiglia in fact, rises in the place where Padre Pio, during his walks, heard an angel
choir. Annex to the church is the convent of the Capuchins friars, the monastic order of
Padre Pio.
The actual mother church is, Santa Maria degli
Angeli with a greek cross plant divided in three naves and supported of the bell tower
with its clock Inside the church is kept a statue of the Madonna della Libera in
polychrome wood of seventeenth century napolitan school that the friar use to call "a
madonnella nostra".
Inside the village, in a lane labyrinth, is the birth
house of Padre Pio, placed in more points instead of only one building. Where his
parents room was, Padre Pio saw the light.Today, only a few of the original furniture
remain.. A few steeps from his house there is the Torretta, a room that seems dug-out in
the rock and where Padre Pio took refuge to pray, when he was a theology studentThe
room is still as before with a small writing desk, a small bed and some chairs.
At Piana Romana, a resort a few kilometre from
Pietrelcina, the Forgione family worked the lands. Here still exists the farm where they
lived, intact, with the hearth, the floor in rough stone, the bed and the chairs, all as
that time. Near the farm is preserved the elm where the friar received the stigmas in
1910.
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INFORMATIONS
HOTERL AND
RESTAURANTS
LOCAL PRODUCTS
In this zone are produced cheeses and country,
sacked, olive oil and particular natural wines Besides, the whole province of Benevento is
land of honey, "torrone" and liquors .Specially considered is the cultivation of
artichokes, of which is held every year an important festival.
GASTRONOMY
Dishes are decidedly vigorous:
getables zuppa, cardone zuppa, homemade pasta (cavatelli, "fusilli" and
tagliatelles) food that sees the triumph of hard flavours . A typical dish is the ammugliatelli
pasta with animal entrails. |
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