Trip to Procide island: a picturesque outing near Naples Gulf
In the Gulf of Naples, together with the other parthenes of Ischia and Capri, the island of Procida, with a remarkable human density, despite the surface being just 4 square kilometers.
The island is of volcanic origin and still retains its ancient partly eroded craters, as evidenced by the creeks of Chiaiolella, Carbonchio and the Old Well. The materials are yellow and gray tufa and lava of basaltic nature, the result of various types of eruptive manifestations that took place between 55,000 and 17,000 years ago, although these types of geological activity were up to the medieval times.
The various elements of nature have worked these volcanic materials throughout Procida, which reaches the highest elevation of 91 meters above sea level with the Terra Murata promontory, creating high cliffs but also bays and beaches. Impressive landscapes and mild climate all year round. Among the islands of the Gulf of Naples, Procida was among the first to be inhabited by men.
In the period between the 17th and 16th centuries BC Here comes the Greeks of Mycenae to work the metals. Between the VIII and VII centuries BC The place is inhabited by the Cumani, then by the Romans. Procida becomes part of the territory of Naples in the 6th century AD. And is affected by so many miserable visits by various peoples, such as the Visigoths of Alaric and the Genserico Vandals that also affect the coast.
In the nineteenth century the first Benedictine monks arrived that 100 years later built the Abbey of St. Michael the Archangel, an important center for the whole island. Thus, it is Norman’s time in the 12th century, followed by the Cossa family who bought in 1340 the small Vivara, the islet near Procida, possession in the following century of the Aragonese. After that, in 1529, the Avalos built the city walls and the castle that, with the Bourbons, arrived here in the thirteenth century, becomes in various royal palace and prison times. Although tourism in every season is a full-fledged industry, in Procida, the economy is also based on fisheries and agriculture, as some excellent products such as lemon and vine are produced for the production of Red wine Aglianico and white Falanghina as well as various fruits and vegetables.
Among the appointments at Procida, a great crowd for the rites and ceremonies of Holy Week. Holy Thursday is characterized by a rich series of events beginning with the Washing of the feet at the Church of Sant’Antonio da Padova, from which begins the procession of the twelve Apostles, organized by the oldest brotherhood of the island, that of the Bianchi or Of the SS. Sacramento, born in 1583. The Apostles, hooded and silent, carry a cross on their shoulders in every church they meet along the path, all lit up by large candles. The Good Friday procession also takes place between the insular roads up to Marina Grande, the center of which is the “mysteries”, carriages representing Scenes of the Bible, real hand-crafted artwork, whose tradition goes on Since 1627, introduced by the Confraternity of Turquoise. At the end of July there is the Festival of the Sea with the election of the Graziella, the procidane girl who could best match the young man he fell in love with the French writer Alphonse de Lamartine in 1852 during a trip here: daughter of fishermen, hair and Black eyes, typical Mediterranean beauty. But he went away and she died of pain, but in time to send her his braid. In August, the Cortili in music initiative. In September, the award Elsa Morante, a writer who admirably described Procida in his “Island of Arturo”.
In December and January, the Wine Festival, concerts, markets, representation of the living crib at Marina di Corricella and tours in various parts of ‘Island to admire extraordinary handicraft nests. The island of Procida produces many prestigious foods. Lemon, for example: Procida is larger than the other, and allows you to prepare delicacies to avoid letting out liquor, lemon and lemon cream. In the kitchen of Procida, the mother tongue of the mother-in-the-mouth, pasta filled with lemon cream, fresh granites, babies soaked with limoncello. Try the lemon salad, seasoned with oil, garlic, chili pepper and mint leaves and combined with fish fried; Raw lemon anchovies, that is, fillets of fresh anchovies, cooked in lemon juice and then seasoned with oil, garlic, chili and mint leaves or parsley. A real must of Procida’s cuisine is the procidana rabbit, cooked with red wine and dried tomatoes. For fish, great variety, but among the dishes, all exquisite, it’s worth trying the genuine polypets with garlic, oil, Lemon, squid stuffed with anchovies, parsley, garlic, eggs, grated pan, fried and fried anchovies, mussel soup, clams, peeled tomatoes, anchovies, prawns, scampi, garlic, white wine, parsley, laurel and oregano .
Try the pizza of scarole, “A parmigiana king mulignane” with eggplant, mozzarella, tomato, peppers stuffed with mortadella, rice and parmesan. As for the wines, as mentioned above, Falanghina marries with appetizers, first courses and Fish based fish, but in a grilled or fried style, they are well-liked, procidans say, with the Aragonian red, perfect with meat and rabbit procido. Curiosity: According to a legend, under Procida is asleep the giant Mimante that has shaken her with her yawns of fire in recent centuries.
The name of the island of Procida derives perhaps from the Greek verb “prochyo“, that is, deepening, putting out, meaning with what is raised by the depths of the sea. Other hypotheses say that his name may be reminded of the nurse of Aeneas who died here when the Trojans, to arrive in Lazio, crossed the area by making a stop at Procida. Panorama of rustic beauty, for this “small”, Procida, which encloses the typical Mediterranean scenery, made of rocks and plants with extraordinary scents. Land of the sea but also of land that, thanks to its agricultural richness, maintains on its own level its unique gastronomy which, combined with its environments, creates something really special, so it has often been chosen as a great location for film Success, like the unforgettable il Postino of Massimo Troisi.