Tag Archives: Tradition

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Religious tourism in Massa Lubrense

Category:Blog,Travel Tags : 

written by Eleonora Aiello

Interview with Romina Amitrano

What is meant by religious tourism?

Religious tourism falls within the category of cultural tourism and is a form of tourism that concerns famous places from a religious and cultural point of view.

It is also cultural because most of the religious monuments in Italy hold wonderful works of art.

What is the difference between religious tourism and pilgrimage?

Pilgrimage differs from religious tourism because its main motivation is faith. The pilgrims go on a spiritual quest, a kind of meditation, penance or vow.

Medieval pilgrimage is the first form of religious tourism and included long paths, such as the ‘Cammino de Santiago’ or the ‘Via Francigena’ which leads from France to Rome. Along these paths, the religious bodies gave pilgrims the opportunity to rest inside the monasteries or convents, as long as they were recognizable. Those who made the “Camino de Santiago” wore a necklace with a shell that served as a spoon, a stick and a large hat that protected them from rain and sun.

Pilgrimage is something that starts from faith, from meditation, and does not give importance the beauty of the place, unlike religious tourism.

Turismo religioso a Massa Lubrense

What are the main religious tourist attractions in Massa Lubrense?

In Massa Lubrense, with the ‘Museo Diffuso‘ project, we have created routes to be followed either on foot or by using public transport or car. Those who come to Massa Lubrense and are fond of walking can undertake these itineraries freely and independently thanks to the interactive maps.

The most important points to visit in Massa Lubrense are:

  • Ex Cathedral of Santa Maria delle Grazie: it is located in the heart of the panoramic square of the Massa Lubrense’s center. Built in 1512, it was a bishopric until 1818, when the diocese was incorporated into the Archdiocese of Sorrento. The current structure of the building and the adjoining bishop’s palace is from the 18th century and has a beautiful majolica floor inside, the work of the Neapolitan “reggiola” master Ignazio Chiaiese. The ancient cathedral preserves a relic of San Cataldo, the patron saint of Massa Lubrense.
  • Sanctuary dedicated to the Madonna della Lobra: it was built in 1564, it stands on a panoramic square overlooking the characteristic seaside village of Marina della Lobra. To the right of the entrance to the sanctuary, we can find the convent of the Franciscans of Assisi. Here it is possible to admire the characteristic cloister and a beautiful majolica floor inside the refectory. On the main altar, there is a fresco depicting the image of the Madonna della Lobra, previously located inside the ancient Lubrense cathedral that stood near the port, in the area called Fontanelle. The devotion of the people of Massa towards the Madonna della Lobra has always been great; in fact, the image of her is depicted inside the municipal coat of arms.
  • Church of Monticchio and Santissimo Rosario Monastery: the complex is located in the area below the current square of the small village of Monticchio. Its construction, strongly desired by Sister Cristina Olivieri, dates back to 1723. Inside the convent, it is possible to admire an authentic masterpiece made with eighteenth-century majolica. These are three panels positioned vertically along the walls of the cloister and produced by the famous “reggiola” master Ignazio Chiaiese. The same author created the floor of the adjacent church that is still well preserved and on which marvelous representations of flowers and fruits can be admired.
  • Church and Convent of San Francesco di Paola: the complex was founded thanks to the will of the Liparulo family in 1582, on the site where there was an ancient chapel dedicated to Saints Processo and Martiniano. The church floor and the sacristy are decorated with eighteenth-century majolica and the bell tower is formed by an ancient defense tower incorporated within the structure.
  • Monastery of San Paolo: its construction dates back to 1679. Currently, the Benedictine Sisters of San Paolo are housed there. [] Beautiful is the panorama that can be enjoyed from the pine forest in front of the building and from the viewpoint of the monastery.
  • Chapel of San Sebastiano: it is located in the small hamlet of Pastena and rises near a rich stream that originates from the nearby desert hill. It was built in the 15th century on the occasion of a plague and restored in 1656 following a plague outbreak.
  • Chapel of Santa Maria a Tentarano: it is a small chapel located along the side of the desert hill that slowly slopes towards the hamlet of Acquara. The construction dates back to the 15th century, by the Aprea family and the origin of the term “Tentarano” is still unknown today. The stone chapel with its vaulted dome houses a beautiful fresco depicting the nursing Virgin on the small altar.
  • Chapel of San Costanzo: founded in the second half of 1500, it stands on the panoramic peak of the homonymous mountain. The small church can be reached on foot or by car from the hamlet of Termini and it is possible to visit its interior on the occasion of the religious celebrations dedicated to the saint. In particular, on May 14 and in July, when the traditional processions take place. On these occasions, the faithful carry the statue of San Costanzo from the parish church of Termini to the white chapel on the mountain.

What is the most suitable period for religious tourism in our location?

Religious tourism is a type of tourism that in Massa Lubrense can be experienced throughout the year. Certainly, from spring to autumn it is more suitable for those who like to combine the spiritual aspect linked to local traditions, often closely connected also to religious cults. An example is a festival held in Marina del Cantone on June 13, the day dedicated to St. Anthony. The faithful carry the statue of the Saint in procession by sea. After that, in the evening, a beautiful party takes place on the beach with music and tastings of products of the local gastronomic tradition.


Romina Amitrano

Teacher and hiking guide. With the Pro Loco Massa Lubrense, she carries out school projects in local schools.



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Products of Massa Lubrense

Flavors to bring home: tasty souvenirs

Category:Blog Tags : 

by Angela della Ventura

After spending a few days in this place surrounded by nature, what’s better than taking home some of Massa Lubrense’s typical flavors? From home-brewed limoncello to dairy products, let’s take a look at every delicacy which can allow you, thanks to the five senses, to travel back to Massa Lubrense for a few moments, even if it’s only with your mind.

Limoncello (lemon liqeur)

Massa Lubrense Flavors: limoncello

Limoncello brewed in Massa Lubrense is considered one of the most renowned in the world. Lemons used to produce it belong to the “femminiello” variety and differ from those found elsewhere along the Amalfi Coast due to their zest, which is thinner and more aromatic. Femminiello lemons are also the main protagonists of the Lemon Festival which takes place in Massa Lubrense each July. Limoncello is brewed by macerating zests of high-quality lemons in ethyl alcohol concentrated to about 90%. Limoncello is traditionally served after meals, due to its good digestive properties and its sweet flavor. It is a perfect gift idea, and it is also great as a souvenir that can bring fond memories of your stay in Massa Lubrense.

Provolone del Monaco DOP cheese

Massa Lubrense Flavors: Provolone del Monaco

It is one of the most sought-after dairy products in Massa Lubrense, to due its characteristic shape and its flavors. It is a spun paste cheese, mainly produced using milk from cows raised in Agerola. Milk is heated to obtain a type of curd cheese which is more cooked than the one used to produce Caciocavallo cheese. Provolone cheese is then seasoned slowly and for a long period of time, six months or more, without any addition of preservatives or lactic ferments. It bears a characteristic watermelon or pear shape, and its taste is aromatic and spicy.
Its name is derived from the capes that shepherds once wore to protect against the cold while delivering cheese from Vico Equense to the Metropolitan City of Naples. These capes resembled monk robes, as Monaco means monk in Italian.
In 2010, this type of cheese obtained the European Protected designation of origin.

Olive oil

Massa Lubrense Flavors: olive oil

The olive oil produced in Massa Lubrense is very popular and boasts an exclusive taste. It is made by pressing locally cultivated olives, coming from the Minucciolo or Cecinella variety, which are harvested between October and November each year. These olives are preferred because they are both cold and drought resistant. They are pressed using a continuous cycle press and the resulting oil has a green texture with golden reflections. Its flavor is unique and strong with hints of artichokes and brooms. By taking home this product, you will be able to enrich your meals with these unique flavors.

Wine

Massa Lubrense Flavors: wine

The vine used to produce it is cultivated at an average height of 4 meters, either with pergola or high espalier system. White wine and sparkling red wine represent the best-known type of wine produced using this vine. White wine is characterized by a straw yellow color of varying intensity and a delicate, pleasant bouquet. It is produced using 40% Falanghina vine, 20% of either Biancolella or Greco vine and 40% coming from other vines. Sparkling red vine comes with a lively yet faint red color and an intense and fruity aroma. It is produced using 40% Piedirosso vine, 20% of either Olivella or Aglianico vine and 40% coming from other vines. Both wines will be ideal to enrich both lunches and dinners, be the dishes based on meat or fish.

Limoncella apple jam

Massa Lubrense: Limoncella apple

This jam is produced using apples from Sant’Agata sui due Golfi, a variety which is nowadays hard to come by, although it used to be one of Massa Lubrense’s main trade products in the nineteenth century. These apples have a typical elliptical shape, the peel being thin and speckled, usually yellow but sometimes red. Their pulp is very fragrant, with a light, slightly lemon-like sour taste. Well ripened apples’ pulp becomes white. Limoncella apples are harvested between September and October and the jam produced using them lasts a long time.
An apple tart made using lemoncella apple jam is guaranteed to turn a common, almost trivial dessert into a unique delicacy with refined flavors.


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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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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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Pasqua

Easter traditions in Massa Lubrense

Category:Blog,Festivals Tags : 

written by Eleonora Aiello

Among the various religious traditions rooted in the culture of Massa Lubrense, there are certainly some very peculiar ones that make it unique. And it is precisely the case of the traditions of the Easter period. In this article, we will analyze the habits and rituals that most represent this area during Holy Week.

Lent

Lent (in Italian “Quaresima”) represents for Catholics a period of penance and fasting in preparation for Easter. This phase of abstinence, in the Roman rite, runs from Ash Wednesday until sunset on Holy Thursday.

Quarantana bambola di Quaresima
“Quarantana”, the doll of Lent

In the Sorrento peninsula there is an ancient custom of preparing “la vecchia” (= “the old woman”), a small doll in black clothes that, in the popular imagination, personifies “Quarantana”, a thin and skimpy old woman. Dressed in a long skirt, black handkerchief on the head, distaff, and spindle in hand, the doll is hung outside the houses. Under her skirt, she has an onion, or a potato, skewered with seven chicken feathers that act as a ritual calendar: one feather is removed every Sunday, while the last one is removed at noon on Holy Saturday.

The palm Sunday

As a first appointment, we must mention that of Palm Sunday, the day in which we remember the triumphal entry into Jerusalem of Jesus, riding a donkey and acclaimed by the crowd who greeted him As a first appointment we must mention that of Palm Sunday, the day in which we remember the triumphal entry into Jerusalem of Jesus, riding a donkey and acclaimed by the crowd who greeted him waving palm branches.

In the territory of Massa Lubrense, the palms are often replaced by olive branches, blessed in a ceremony that takes place in the church, which each faithful will decorate and embellish. Traditionally, these olive branches are adorned with the addition of small caciocavalli, locally produced cheeses, small salamis, and colored sugared almonds.

Palm branches with intertwined leaves are also used. The weaving work must be done a few days before the blessing because the palm leaves dry quickly, thin, and spoil easily. Before proceeding with the weaving, each leaf must be clean or freed from the woody part that covers it, and the leaves that are too pungent must be removed.

Domenica delle palme
Palm with olive branch

The foot-washing ceremony

But the religious rites that most distinguish this area are, without any doubt, those of Holy Thursday and Good Friday. The first recalls the institution of the Eucharist during the Last Supper where Jesus washed the feet of the Twelve Apostles. To commemorate this event, the ceremony of the foot-washing is celebrated during the Mass in Coena Domini, where the priest washes the feet of twelve people representing the twelve apostles. Furthermore, from Thursday evening the church bells will remain “tied”, that is, mute.

The processions

During Holy Week, processions of hooded people walk the streets of the town symbolically representing the passion and death of Jesus. They are distinguished from each other by the color of the garments, the times of exit and the choirs that accompany them. Two processions are held in Massa Lubrense: one starts from Torca, the other from Massa center.

All the itineraries of the processions can be found on the website processioni.com. In addition to Massa Lubrense, the processions also take place in the municipalities of Sorrento, Sant’Agnello, Piano, and Meta. 

Black procession on Good Friday

Easter and Easter Monday

Easter Sunday is announced by the sacred and solemn ringing of the bells which, finally, can be dissolved to ring in “glory”.

The following Easter Monday is called “Pasquetta”: on this day, even if there is often bad weather, families and friends use to have a nice outing with a picnic in nature.

Dates to remember

Palm Sunday: April 10th, 2022

Easter: April 17th, 2022

Easter Monday: April 18th, 2022


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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

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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/



Events Calendar

Events in October 2022

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26 September 2022 27 September 2022 28 September 2022 29 September 2022 30 September 2022 1 October 2022 2 October 2022
3 October 2022 4 October 2022 5 October 2022 6 October 2022 7 October 2022 8 October 2022(1 event)

Alla scoperta dei borghi di Sant'Agata, Acquara e Pastena

9 October 2022
10 October 2022 11 October 2022 12 October 2022 13 October 2022 14 October 2022 15 October 2022(1 event)

Alla scoperta del borgo di Torca

16 October 2022
17 October 2022 18 October 2022 19 October 2022 20 October 2022 21 October 2022 22 October 2022(1 event)

Alla scoperta del centro storico di Massa

23 October 2022
24 October 2022 25 October 2022 26 October 2022 27 October 2022 28 October 2022 29 October 2022(1 event)

Alla scoperta dei borghi di S. Maria e Schiazzano

30 October 2022
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