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PIETRELCINA


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.

 

 

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.