Tag Archives: Local Products

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Spaghetti alla Nerano, primo piatto tipico del luogo.

Culinary traditions: Spaghetti alla Nerano

Category:Blog,Featured Tags : 

written by Claudia Fontana

Marina del Cantone, in Massa Lubrense, is famous for the spaghetti with fried zucchini which, since the beginning of the twentieth century, has taken the name of spaghetti alla Nerano.

The sauce is prepared with fried zucchini, basil and a mix of grated cheeses. As for the cheeses, the grandmothers used what they had at home, pecorino but above all parmesan or dry caciotta. The best restaurants in the area, on the other hand, often use Provolone del Monaco, a typical cheese of the Sorrento coast. This is a raw milk PDO cheese, containing at least 20% of Agerolese breeds milk and aged for six months or more. Furthermore, the creaminess of the dish is given by the fresh provolone curd which melts in contact with the cooking water of the pasta.

The famous pasta of Gragnano is used for this main course, especially the spaghettoni, but there are also versions with scialatielli or mezze maniche. This type of pasta is obtained by mixing wheat semolina with water from the Gragnano aquifer. It is then dried at a temperature between 40 and 80 degrees, for a period of six to sixty hours, obtaining those characteristics that make it special. It is necessary to use a good quality of pasta for a better result of the recipe, so that the starche released during cooking helps the formation of the sauce.

The zucchini, of course, are also important in the success of this dish, but you can use zucchini of different quality as long as they are organic and fried in extra virgin olive oil. The final touch, off the heat, requires the cooking water to mix the flavors and melt the cheeses. We are now going to give the recipe so that anyone can appreciate the flavor of the spaghetti alla Nerano even at home.

Recipe of the spaghetti alla Nerano

Doses for 4 people:

  • 400 g of spaghetti
  • 700 g of fresh zucchini
  • 80 g of grated Provolone del Monaco
  • 80 g of grated Parmigiano Reggiano
  • 40 g of grated Pecorino Romano
  • Fresh basil
  • 350 ml extra virgin olive oil + 150 ml peanut oil (for frying)
  • A clove of garlic
  • Salt and black pepper

First of all wash and dry the zucchini, slicing them into pieces about 2mm thick. Then fry them in the oil mixture at 180 degrees, until they are golden; drain the zucchini with a slotted spoon and lay them on a plate with absorbent paper or paper for fried foods. Salt, wash and dry the basil and place it on the freshly cooked zucchini. 

Cook the pasta in plenty of salted water. Meanwhile, in a large aluminum pan, fry a clove of garlic over medium heat in a generous round of extra virgin olive oil. When it is just golden, remove the garlic and add the fried zucchini to the pan; letting them sizzle over a very low flame. 

Then drain the spaghetti al dente and reserve their water, add them to the pan and finish cooking by gradually adding about two cups of cooking water. A few seconds before removing it from the heat add the basil and black pepper. After that, pour the pasta and zucchini into another pan and quickly add the cheeses, stirring constantly and adjusting the density of the cream with more cooking water if necessary. Enjoy your meal!


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Sagra del Limone Massa Lubrense - 2018 limoncello

10 souvenirs from Massa Lubrense

Category:Blog Tags : 

If your destination is Massa Lubrense and you are wondering which are the most original souvenirs or typical gastronomic products that you could buy here, we have compiled a list for you from which you can take inspiration. Read on if you’re looking for the perfect souvenir!

1. Pottery

The perfect souvenir is the one made in the hands of an expert artisan, who will amaze you with original creations of ceramics inspired by tradition, technical and stylistic innovations. The beauty of porcelain is enhanced by exuberant colors but there are also more sober and minimalist creations. It satisfies all tastes and ensures you a great impression. 

2. Provolone del Monaco

Provolone del Monaco is obtained from a long maturation of the milk, exclusively raw, of the Agerola cows that graze freely in the Lattari Mountains. Its shape is similar to that of an elongated melon and its weight varies from three to eight kilograms. The long seasoning, of about 7/8 months, gives the cheese a yellowish texture. To appreciate provolone, it is usually served with seasonal fruit or, even better, it can be enjoyed with jam.

3. Handmade sandals

When you are exploring Massa Lubrense, you may come across shoemakers who, in a few minutes, make customized sandals for you. You can choose the material, colors, and any decorations that make the customer experience fun and creative. Once the craftsman’s work is finished, you will be thrilled to show off your new sandals. Take yourself a couple of sandals as a souvenir.

4. Paintings and pictures

Usually by visiting such characteristic places, we can find paintings made by local artists in the souvenir shops. These impress on canvas small glimpses of characteristic streets or a truly suggestive view of the sea. Each work is unique and contains details that others do not have. Find the most enchanting paintings among the shops and take home with you a memory imprinted on the canvas.

5. Lemon themed souvenirs

The European Union has recognized the uniqueness of the ‘Sorrento’s Lemon’, also known as ‘Massa’s Lemon’, giving it the IGP mark. From lemon, you can get the most imaginative gift ideas. Among these, you could decide upon the purchase of the famous ‘limoncello’, the particular lemon jam, 100% organic lemon soap or themed handcrafted objects.

Souvenirs from Massa Lubrense

6.  Sorrento walnut liqueur

Sorrento’s walnuts are very popular, they are also known outside Italy, thanks to their light flavor and tender and crunchy texture. In addition to the better-known limoncello, a souvenir appreciated by lovers of liqueurs is the one produced with fresh Sorrento’s walnuts, known as ‘nocino’ or ‘nocillo’. As a rule, the liqueur is served after meals as a digestive and can be accompanied by treats.

7. Olive oil

Among the typical products, Massa Lubrense also offers a refined production of olive oil, which has been awarded the D.O.P. mark. Olive oil is a typical product of Italian culture. A small bottle could be the ideal gift for those who appreciate Mediterranean cuisine.

8. Local recipe book

When traveling, you don’t always have time to experience everything the local cuisine has to offer. Buying a local cookbook might be the easiest way to take home some of your dining experience and what you couldn’t taste to replicate by yourself.

9. Furniture created with the inlay technique

The inlay technique is an art entirely born in the Sorrento area, then spread throughout Italy. This procedure involves decorating the surface of the furniture with wood, mother of pearl, and other materials. The craftsman engages all his ingenuity to make the furniture real furnishing treasures that give a touch of originality to your house.

10. Fridge magnet

Last but not least, after a journey to discover a new location, buying the typical magnet to attach to the fridge is a must. Often you come across souvenir shops and one of the first things you will notice are the walls with magnets of every shape, subject, and color attached to them. Selecting the most beautiful is a difficult choice but it is the best souvenir to end your journey.

Part of the travel experience consists in researching and discovering what the area has to offer. As you may have noticed, Massa Lubrense represents the ideal tourist destination for those who love to immerse themselves in nature, among breathtaking and characteristic views and sunsets over the sea. As a final point, it offers its visitors a wide choice of typical local products in order to fully appreciate their stay in this locality.


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5 unmissable dishes of local cuisine

Category:Blog,Featured,Food Tags : 

di Miriam Russo

Uno dei punti di maggiore forza del territorio è sicuramente la cucina, che, con la sua grande varietà di prodotti, è in grado di rispondere a tutti i gusti e palati, regalando un’esperienza unica e irripetibile.
Di seguito, 5 piatti imperdibili della cucina locale, che vi consigliamo di assaggiare e gustare in particolar modo dopo esservi dedicati all’esplorazione che gli intensi paesaggi di Massa Lubrense offrono.

Zeppoline di alghe
L’antipasto ideale per iniziare a conoscere la gustosa cucina locale sono le zeppoline di alghe: si tratta di frittelle di “pasta cresciuta (denominazione tipica napoletana che indica la pasta lievitata) a cui vengono aggiunte le alghe di mare. Il connubio dona un caratteristico ed unico profumo di mare. La loro semplicità le rende adatte a qualsiasi occasione e gusto personale.

Uno dei 5 piatti imperdibili della cucina locale: spaghetti alla Nerano

Spaghetti alla Nerano
Classico della cucina napoletana, nonché primo piatto che prende il nome dall’omonima frazione di Massa Lubrense, gli spaghetti alla Nerano sono quasi un simbolo del territorio locale. Sono fatti con zucchine, prima fritte e poi unite al basilico, e provolone, con varianti che prevedono anche l’utilizzo del burro e della caciotta. Anche questo un piatto semplice, ma squisito.


Ravioli alla caprese
Come alternativa, un altro validissimo primo piatto sono i ravioli alla caprese. Il trio di basilico, mozzarella filante e pomodori rende questa pietanza completa e saporita. Con la sua semplicità, ma allo stesso tempo bontà, permetterà di portare in tavola sapore e tradizione, conquistando anche i palati più difficili.

Piatti imperdibili: pesce spada alla brace, condito con sale, olio, limone e foglie d'alloro

Pesce spada alla brace
Il quarto dei nostri 5 imperdibili della cucina locale è il pesce spada alla brace. Questo secondo piatto è tra i più prelibati della tradizione. Il pesce spada ha un gusto intenso e piacevole al palato, gusto che viene esaltato dalla marinatura all’olio d’oliva, succo di limone, aglio e prezzemolo. La cottura alla griglia, poi, risalta ancor di più odori e sapori di questa ricetta semplice, ma deliziosa. Sicuramente tra i piatti più consigliati.


Piatti imperdibili: monoporzione di delizia al limone

Delizia al limone
Per concludere il pranzo ideale all’insegna del buon gusto e della tradizione, immancabile è la delizia al limone. Si tratta di un dolce delicato, caratteristica dovuta alla crema di limoncello, ma allo stesso tempo deciso, tratto distintivo dei limoni che la compongono. Questi ultimi permettono di rinfrescare, ripulire e gustare contemporaneamente. Il tutto unito a del soffice pan di Spagna, che crea le fondamenta del dolce perfetto.


Tutto questo è solo un assaggio di ciò che la terra e la cucina di Massa Lubrense hanno da offrire, un ipotetico menù per conoscere meglio i suoi prodotti e, allo stesso tempo, le sue radici. L’incontro perfetto tra bontà e storia che chiunque dovrebbe avere il piacere di scoprire.


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Sagra del Limone Massa Lubrense - 2018 limoncello

Festivals: an opportunity to get to know the area

Category:Blog,Featured,Festivals Tags : 

written by Claudia Fontana

Festivals are popular local celebrations that generally arise from a religious festivity, often to commemorate a saint. They are generally animated by music, fun activities and excellent cuisine. In Massa Lubrense there are several festivals throughout the year: here you can taste the best products of our land.

Zucchini Festival

It takes place on the second Sunday of July in the village of Acquara to celebrate the patron saint St. Vito. The day of St. Vito is actually celebrated on June 15th, but it is customary to carry out the festival in July. The most important moment is certainly the procession that passes through the whole village. Among the delicious foods that you can eat, there are many zucchini-based dishes such as the famous parmigiana and spaghetti alla Nerano.

Lemon Festival

Among the most famous festivals in the area there is certainly the lemon festival. It is held in July and is dedicated to one of the typical products of our land: lemon. You can taste various dishes and lemon-based specialties such as sorbet and risotto and you can also try the famous limoncello.

Snail Festival

Also very famous is the snail festival held on June 29th in Monticchio. The festival takes place on the occasion of the feast of St. Peter. There is, at first, a long procession followed by the Massa Lubrense music band. Then during the festival, in addition to pleasant musical performances and various activities for the youngest, you can taste the delicious snails.

Potato Festival

It takes place in the village of Termini to celebrate San Costanzo. It is held in July and usually lasts for a weekend. The main product is the potato, which is the basis of all dishes, from the starter to the dessert. Among the specialties are croquette, potato ravioli and Neapolitan staples.

Tomato festival

It takes place on the first Sunday of August in the village of Torca to celebrate the patron saint, St. Anna. As for the zucchini festival, also in this case the feast of the saint is actually on a different day, that is, July 26th. The tomato can be tasted in many traditional and non-traditional recipes, all accompanied by music and fun.

Fiordilatte Festival

On the occasion of the patronal feast of St. Salvatore, on August 6th, the Fiordilatte Festival is held in the village of Schiazzano. Fiordilatte is one of the typical cheeses of Massa Lubrense but you can also taste the famous provolone del monaco and a great variety of local dairy products.

Eggplant Festival

The festival is held on August 15th in the village of Marina della Lobra to celebrate the feast of the Madonna dell’Assunta. For the religious anniversary, a procession takes place by sea to the rock of Vervece. Afterwards, in the evening, you can enjoy various eggplant-based dishes, including the famous chocolate eggplants.


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Schiazzano: discovering the Provolone del Monaco

Category:Blog,Featured Tags : 

written by Claudia Fontana

Schiazzano is a small hamlet of Massa Lubrense and is one of the major production sites of Provolone del Monaco. The village, which has always been related to maritime trade, was in the past among the richest villages of Massa Lubrense. Today the inhabitants of Schiazzano continue to base their main activity on trade, agricultural activities and the production of typical products of the area.

The main center of the village is the church of SS. Salvatore, patron saint of Schiazzano. Built at the end of the sixteenth century on the remains of a fifteenth-century church, it was completed around 1624, as indicated by the date on the pediment of the entrance. The church represents the meeting center of the inhabitants of Schiazzano. Many of the restaurants and bars of the area overlook the square in front of the church.

Schiazzano, like the other hamlets of Massa Lubrense, is famous for its excellent gastronomy. Here you can taste the typical products of our land and try the traditional dishes.

On the occasion of the patronal feast of SS. Salvatore, on August 6th, the Fiordilatte Festival is held in the village of Schiazzano. Fiordilatte is another of the typical cheeses produced in the Massa Lubrense area. During the festival you can taste a great variety of local cheeses, which can be enjoyed plain or in traditional recipes, where they are used as the main ingredients.

In particular, the village is known for the production of Provolone del Monaco (= monk’s provolone), a specialty of the many dairies in the area.

Who is the “monk”?

This cheese has been produced since 1700 when, following the urban expansion of the city of Naples, the shepherds who lived on the Vomero moved to the Lattari Mountains and began to exploit the large pastures of the area.

Provolone del Monaco was produced in our lands and transported to Naples by sea. During their journey the transporters, to protect themselves from the cold and humidity, used to cover themselves with a large cloak similar to the one worn by the monks. Since then, the people who worked at the port of Naples began to call the transporter “Monaco” (= monk) and his cheese “Provolone del Monaco”.

The cheese is obtained with a more cooked curd than the caciocavallo. Maturation is slow and does not require the addition of preservatives or enzymes. The seasoning, which can also take place in the cave according to the production disciplinary, starts from a minimum of six months. There are many companies that, from Vico Equense to Massa Lubrense, have formed a protection consortium bringing this product to national and international attention.


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Typical Easter dishes in Massa Lubrense

Category:Blog,Festivals Tags : 

written by Eleonora Aiello

Massa Lubrense is known not only for its cultural, historical and landscape resources, but also for its gastronomy. In particular, given the imminent arrival of Easter, we will go and see which are the main dishes of the Easter tradition in this area.

Salty “casatiello”

Casatiello, a name that derives from the Latin caseus (= cheese), is one of the savory dishes par excellence of the Easter holidays. Inside we can find a mix of cheeses, lard, cracklings and various cold cuts. All then garnished with unshelled hard-boiled eggs that are woven into the dough as a decoration.

Casatiello guarnito con cubetti di salame, prosciutto, mozzarella e uova sode.

Sweet “casatiello”

It is a recipe that is handed down from family to family, each with its own secrets and procedures.
Compared to the salty casatiello it has a much longer and more elaborate preparation. It has a leavening process that can last for days, thanks to the use of “criscito” which in the Neapolitan dialect is nothing more than the mother yeast, which allows it to be stored for many days without losing its soft consistency.

Pastiera

It is one of the oldest Easter desserts on the peninsula. Its origins date back to pagan cults, prepared to celebrate the arrival of spring. It is a shortcrust pastry pie with a filling made of ricotta, boiled wheat, eggs, spices and candied fruit. The pastry of the pastiera is crunchy, in contrast to its soft gold-colored filling which has a flavor and scent that vary according to the aromas used. The classic version involves the use of cinnamon and orange blossom water, but this does not prevent you from trying different aromas.

Roasted artichokes

They have always been considered the classic side dish of the Easter lunch. To prepare roasted artichokes, you need large, hairless, thornless artichokes with a long, straight stem. They are flavored with oil, garlic and parsley, and then cooked directly on the coals.

Carciofi arrostiti Piatti Pasqua

The handmade Easter egg

The choice of the Easter egg as a symbol of this holiday is linked to the fact that the egg is seen as a symbol of life. All the children are anxiously awaiting the arrival of this day in order to finally be able to break the chocolate eggs and unwrap the surprise. The eggs have been made to celebrate Easter since 1850 and are used only in Italy or in countries where there are large Italian communities.

Today, the Massa Lubrense pastry shops prepare artisan chocolate eggs of all sizes and for all tastes. A gift appreciated not only by children!

Handmade Easter dove cake

It was Dino Villani, advertising director of the Milanese company Motta, who, in the 1930s, invented a dessert similar to panettone, but intended for the Easter holidays. Since then, the Easter dove cake has spread to the tables of all Italians, and even far beyond the borders of Italy. The original dough, based on flour, butter, eggs, sugar and candied orange peel, with a rich almond glaze, has subsequently taken on different shapes and variations.

Piatti del menù di Pasqua

Easter menu with traditional dishes

For those who have no idea what to cook for Easter Sunday lunch, here is a menu to take inspiration from.

  • Appetizer: casatiello, various cold cuts, cheeses and vegetables;
  • First courses: lasagna or baked pasta;
  • Second courses: lamb in the oven or mixed grilled meats with potatoes or vegetables;
  • Desserts: pastiera and chocolate eggs.

These are the typical dishes of an Easter lunch in Massa Lubrense, but nothing prevents you from being able to create a personalized menu based on your preferences.

Buon appetito!


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Products of Massa Lubrense

The typical products of Massa Lubrense

Category:Blog,Featured,Festivals Tags : 

The mild climate and the fertility of the lands of Massa Lubrense make this place rich and unique for the products that are produced. Since ancient times, in the area, very tasty fruits, cereals but above all oil and wine have been cultivated. The latter, according to the historian Cesare Capaccio, who lived between the sixteenth and seventeenth centuries in the Kingdom of Naples, as well as being of excellent quality, it was “light and useful to the sick”. Nowadays the salad tomatoes, oil, cheeses, apples and lemons of Massa are very popular among citizens and visitors.

The tomato of Massa Lubrense has an intense red color and perfectly matches with the fiordilatte. Seasoned with extra virgin olive oil and a fresh basil leaf, it forms the famous Caprese, a delight for the most refined palates. Its cultivation dates back to the early twentieth century when, bringing the lemons to America, the sailors of the area imported the seeds.

The extra virgin olive oil, another one among the native products, comes from the olives of the wonderful olive groves sloping down to the sea. Its cultivation dates back to ancient times, and pilgrims, who brought the oil as a gift to the goddess Minerva in a sanctuary in Massa dedicated to her, believed that she was the inventor of olives and oil. Its color is yellow, tending to green, fluid, balanced and sweet, not very acidic.

The fiordilatte and the provolone del monaco are the specialties of the many dairies in the area. The latter has been produced since 1700 and is obtained with a more cooked curd than caciocavallo. Maturation is slow and does not require the addition of preservatives or enzymes. From Vico Equense to Massa Lubrense, many factories that produce provolone del monaco have formed a protection consortium bringing this product to national and international attention.

Another one among the products of this land is the famous limoncella apple. Of ancient origin, this type of apple is mainly linked to the village of Sant’Agata sui due golfi. The apple is named in this way because of its tart aroma, which is reminiscent of citrus fruits. It is also often used in the preparation of jams and pies.

But it is the prince of citrus fruits, the lemon, that is the most famous product of Massa Lubrense: it has a yellow pulp and is rich in essential oils and vitamin C. In the famous Lemon festival, held every year in the summer months in the center of Massa, the lemon is used in a thousand ways, from appetizers to desserts, on pizza and with cheeses. The abundant juice and the thin perfumed peel make it an ideal product for granita and the famous limoncello.


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Massa Lubrense Expo… ne

Category:Blog,Events,Featured,Festivals Tags : 

“Massa Lubrense Expo… ne” is the local handicraft and agriculture fair held in Sant’Agata sui due golfi (Massa Lubrense) from 17 to 19 December 2021

A charming traditional market lined with wooden chalets, beautifully decorated and filled with unique gifts, handicrafts, local produce and tantalizing culinary delights.

The atmosphere is enlivened by street performers and traveling music. At lunch and dinner it is possible to taste the dishes prepared by the local restaurants association.

In one of the chalets, Santa Claus is waiting for all the children who want to personally deliver their letter to him.

Opening time:

Friday 17 from 18:00 to 21:00

Saturday 18 from 10:00 to 21:00

Sunday 19th from 10:00 to 21:00

Place of the fair:

Via Doppio Corso, Sant’Agata sui due golfi


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La raccolta delle olive tra le famiglie di Massa Lubrense

Category:Blog,Featured Tags : 

di Valentina Formisano

L’autunno coincide con il tempo della raccolta delle olive e, in particolare, per molte famiglie di Massa Lubrense è il momento magico che avvia il processo di produzione dell’olio d’oliva.

Quest’area di storia e miti gode di terreni stupendi con rigogliose piante magiche, ha il valore di mani che si sporcano con nobiltà nel contatto con la terra e le olive, di macchinari che girano instancabilmente per spremere i loro frutti.
Lavorare le olive è un’arte in tutte le sue fasi: dalla raccolta alla loro molitura, sino al poterne assaporare il gusto nei piatti tipici della cucina mediterranea.

Cogliendo al volo la generosità dei fratelli Pollio dell’Agriturismo “La Lobra” e di Antonio Gargiulo dell’Oleificio “Le Colline Lubrensi”, vivo per un giorno la magia della raccolta delle olive all’interno di un uliveto affacciato sul Vesuvio e sul piccolo porticciolo di Massa, sospeso tra il cielo e il mare delle sirene.

Su questo suolo i fratelli Claudio, Giuseppe e Tullio sono vocati alla conduzione naturale di un luogo spettacolare, coltivano per restituire alla terra ciò che la terra ci dà: la vita.

Si raccolgono le olive e si piantano ortaggi all’ombra dei terrazzamenti rivolti verso il Golfo di Napoli, qui nel borgo dell’Annunziata, a pochi passi della storica dimora di Giacchino Murat.

Tutto intorno è campagna verde, argentata d’ulivi.

I colori di questa giornata di metà ottobre sono più che mai intensi e luminosi, aprono lo sguardo allo stupore.

Olive a Massa Lubrense

Il blu del mare con le sue delicate tonalità fa da sfondo alle case della Marina della Lobra, che tra i rami degli ulivi si intravedono.

L’azzurro di queste acque ricche di miti, il colore dei tradizionali gozzi con cui vanno per mare i nostri pescatori, come il cielo su cui si staglia il Vesuvio, e in lontananza le isole di Ischia e Procida.

Il verde degli ulivi che incorniciano questo splendido panorama, come le lunghe distese dei limoneti che profumano l’aria di Massa Lubrense.


Valentina Formisano
Fotografa e storyteller

https://www.valentinaformisano.it/



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Limoni in Festa 2018 – Massa Lubrense Lemon Festival

Category:Blog,Events,Excursions,Featured,Festivals,Pro Loco Tags : 

Limoni in festa 2018 – Massa Lubrense Lemon Festival

The highlight event of the summer of Massa Lubrense. An excellent opportunity to taste many delicacies of the cuisine of Massa Lubrense based on the typical citrus that gives the name to the festival: our oval lemon called “femminiello”.

A series of events taking place in the city center, following the flavors of dishes with lemon scent, the sounds of popular music, the rediscovery of the oldest buildings, the streets, the typical corners.

Program

Friday, 13 July 2018
6.30am – 11.00pm Market with typical products and local crafts
8.30pm Concert “Divenendo Live” by Marco Mariconda and Le Sequenze

Saturday 14 July 2018
10.30am – 11.00pm Market with typical products and local craftsmanship
5.00pm Guided walking Massa center – Annunziata – Marina Lobra
7.00pm – 11.00pm Gastronomic itinerary based on lemons
9.00 pm Concert Mujeres Creando – Special Guest: Enzo Gragnaniello with Piero Gallo

Sunday 15 July 2018
10.30am – 11.00pm Market with typical products and local craftsmanship
7.00pm – 11.00pm Gastronomic itinerary based on lemons
9.00 pm “Parco Sofia Tour” concert of La Maschera

Location

Largo Vescovado, 80061 Massa Lubrense, Naples, Italy


Events Calendar

Events in June 2022

Monday Tuesday Wednesday Thursday Friday Saturday Sunday
30 May 2022 31 May 2022 1 June 2022 2 June 2022 3 June 2022 4 June 2022 5 June 2022
6 June 2022 7 June 2022 8 June 2022 9 June 2022 10 June 2022 11 June 2022 12 June 2022
13 June 2022 14 June 2022 15 June 2022 16 June 2022 17 June 2022 18 June 2022 19 June 2022
20 June 2022 21 June 2022 22 June 2022 23 June 2022 24 June 2022 25 June 2022 26 June 2022
27 June 2022(2 events)

Merende Itineranti

Pilates al Castello

28 June 2022 29 June 2022 30 June 2022(1 event)

Yoga al tramonto

1 July 2022 2 July 2022 3 July 2022