LANDS TO DISCOVER

PIANA DEL TAVOLIERE LAG Lands of Art and Tastes , , , Stornarella, ,

This booklet has a very specific aim: to bring to light an area of great variety, which also has a number of common threads – these six towns on the Lower Tavoliere Plain. On the one hand is Cerignola, and on the other what used to be known as the five Royal Sites: a brave agricultural colonisation experiment carried out in the late 18th century at the behest of the Neapolitan king, A Ferdinand I. Six towns lying on the Apulian plain between the Ofanto and Fortore rivers. Each with its own history, rooted in a past that may be ancient or more recent, sometimes touched by the grand events of history. Each with its own archaeological sites or historical monuments. Each with its own vibrant, ageless religious and social traditions. Each with its own lively economy based mainly on picking and processing the fruits of the land. We would like to invite you to visit these treasures - their monuments and processions, food and landscapes, wines, history and everything about this generous land will simply amaze you. We’ll be waiting! Piana del Tavoliere LAG CERIGNOLA

History tactic of using a fixed obstacle to counter charges by the frightening formations of pikemen; their victory led to the Cerignola’s roots apparently date back to the 10th-11th Spanish occupying southern for the next three centuries. century: that is when it was first mentioned both in a document of the Diplomatic Code of Bari dating back to In the 17th century, new lords entered the scene: the 1150, which mentions a “domum Malgerii Cidoniole” and Pignatellis of Monteleone, the Pignatellis of Bisaccia, the also in the 10th century cathedral in the medieval quarter dukes of Egmont; and in 1672 Sabatini the tabularius drew known as the Terra vecchia, or “Old Land”. up an apprezzo (or census) of a city which had just 288 “fireplaces” (1296 inhabitants). The 18th century saw The Quaternus excadenciarum Capitinatae, compiled at the drought, plagues of caterpillars and earthquakes – including behest of Emperor Frederick II of Swabia in 1249, a cataclysmic one in 1731 – but also an increase in the describes 13th century Cerignola as a castle surrounded population. Another apprezzo, this time drawn up by the by a moat, a few houses surrounded by a wall, and a small master draughtsman Costantino Manni in 1758, describes population, with the occasional “sire”, “notary”, and “judge”. the city in the finest detail, which had now grown to provide The Angevins ceded Cerignola in 1271 to Simone de a home for a population of 4153 inhabitants. Parisiis, the first feudal lord of the city, and it then passed into the hands of Bertrando Artus, Ugone de Vicini, Giovanni In the 19th century, following the abolition of feudalism Pipino, Nicola Pipino, and ser Gianni Caracciolo. and then of the Dogana della mena delle pecore – the sheep herding tax fief which for centuries had given over On 28th April 1503, this small settlement, inhabited by the Tavoliere to pasture and stifled agriculture – the city around 350 families, saw a pitched battle between the was reborn with new vigour. In 1819 the population was French and the Spanish, which some historians regard as 17,000; and it rose to 25,000 by the end of the century, a key moment in history. This was when the when the 5600 hectares of vineyards planted on the orders Spanish first tried out their “storm of fire” of the Duchy of La Rochefoucauld and the Pavoncelli arquebuse tactics (alternating rows of family – led to significant immigration from the surrounding arquebusiers firing on their feet, then kneeling villages and from around Bari. This was a time when the down to reload, enabling the next row of Mercadante theatre was built, as well as the Agricultural arquebusiers to then fire and reload); and College, the Tommaso Russo hospital, and the rail station; this was also work also began on the magnificent Duomo Tonti basilica. when the Spanish Cerignola, which now numbers 56,000 inhabitants, was the first birthplace of that great parliamentary supporter of the tried Acquedotto Pugliese (Apulian aqueduct), Giuseppe out the Pavoncelli, the philologist Nicola Zingarelli (author of the famous dictionary), the great trade union leader, and chairman of the World Trade Union Federation, Giuseppe Di Vittorio. This is also where Pietro Mascagni composed several of his operas, including his first, the classic Cavalleria rusticana. PETTOLE Ingredients for 4 1 kg of flour, yeast, oil, salt. Monuments Instructions In the north-western part of the city lies the medieval quarter: built Put flour, yeast dissolved in on an almost circular plan, with its narrow winding (and sidewalkless) lukewarm water, salt and oil in alleyways, little squares, cellars known as iusi, ground-floor dwellings a bowl and knead until a soft and houses with vignale (external staircases built parallel to the façade), dough is obtained Cover the as well as a few 16th-17th century nobleman’s residences (Palazzo bowl keeping it in a closed area Bruni, Palazzo della Chiesa, Palazzo Gala, Palazzo Matera). “Terra Vecchia” and leave it to rise for a couple of hours. also holds the Mother Church, or Chiesa Madre (10th-11th century), Take some of the dough with a and the churches of San Leonardo (14th century), and Sant’Agostino tablespoon and fry it in boiling (16th century). oil. Drain the pettole, leave to The south of the city has a unique “upturned” monument, known as dry on kitchen roll and serve, Piano delle Fosse. This is an area of some 26,000 sq.m, with no less dressed with vincotto if possible. than 626 grain pits – 6-7 m deep, 4-8 m across, and which can hold 45-110 tons of wheat, oats, broad beans or almonds – each grain pit is marked on the outside by four stone features and a boundary stone FAVA BEANS AND showing the initials of the owner and a sequential number. Back within CHICORY the city itself, we find the 16th century churches of Purgatorio and Carmine, the 18th century Palazzo Coccia in the late Baroque style Ingredients for 4 of Luigi Vanvitelli, and the imposing Tonti Cathedral or Duomo Tonti 300 g of dried fava beans, 400 (1855-1933) funded by a private benefactor. g of chicory (wild if possible), oil, salt. Just outside the city, to the north- east, is the 14th-century country Instructions church of Santa Maria delle Soak the fava beans for at least Grazie, which contains original twelve hours, strain them and frescoes and a graffito cook them for about three hours in lightly salted water over a low commemorating the Battle of flame; clean and boil the chicory Cerignola in 1503; 10 kilometres in lightly salted water. “Beat” the further south is the sanctuary of fava beans with a wooden Santa Maria di Ripalta, which spoon, adding a few drops of from October through to April olive oil and serve on a bed of houses a Byzantine icon, which chicory. legend has it was founded in 1172, and which every spring is carried on the shoulders of the faithful through the streets of the city to the Cathedral, where it is displayed for the other half of the year. Finally, 16 kilometres towards Candela lies the Torre Alemanna complex, the only remaining fortified residence of the Teutonic Knights in : a tower/residence built in 1231, alongside which stand the 16th century Palace of the Lay Abbot and the tiny church of San Leonardo. Traditional feasts revenue for the Spanish occupying forces. When the Tavoliere plain was freed from Spanish rule in 1865, some 60,000 Of particular interest are the rites of Holy Week, organised hectares of land around Cerignola was returned to its natural by the city’s confraternities and characterized by many “Cristi vocation: thus wheat, olives and vines – pioneered by rossi” (red Christs): barefooted “Cyrenians” carrying the cross and wearing a crown of thorns, walk followed by statue aristocratic families such as La Rochefoucauld and Pavoncelli groups. Good Friday sees three processions: in the morning – were to radically alter the appearance of the landscape. is the Misteri (the Mysteries), in the afternoon the Desolata These are still the core of local agriculture produce: top (the Grief-stricken Virgin), and in the evening the Cristo morto quality durum wheat, vegetables (artichokes, tomatoes, (Lamentation over the Dead Christ). Finally on Easter Saturday, baby broccoli), PDO Dauno (Protected Designation of Origin) comes the procession of the Pietà (Pity). At dawn on the extra-virgin olive oil made from the Coratina and Ogliarola Saturday after Easter, the icon of Santa Maria della Ripalta varieties, excellent wines (Rosso di Cerignola, made from is carried on the shoulders of the faithful from the sanctuary the Uva di Troia and Negroamaro grapes, has had CDO popular on the Ofanto river to the cathedral, in a highly (Controlled Designation of Origin) status since 1974), with procession. The 7th, 8th and 9th of September are the pride of place going to Bella di Cerignola, the biggest olive patron saint’s feast days: the celebrations include a on the market. Alongside the traditional olive-presses and procession with the icon borne on a triumphal carriage, wine-cellars, several food-processing plants have grown up festive lights, bands and fireworks. And lastly, on the second for bottling tomatoes and both for pickling and for Monday in October, the icon is once again hoisted onto the preserving vegetables in oil: baby artichokes and shoulders of the faithful, to be carried back through the lampascioni tumultuous crowds to its winter home in the sanctuary. (wild onions), bell peppers and olives, aubergines and sun-dried tomatoes, mushrooms and baby onions. And the last few years have seen the rise of a variety of different Typical products kinds of taralli. For centuries, the economy of these lands were dependent Typical dishes in the Cerignola area include cavatelli e ruca on the Abruzzo sheep-rearing industry. An ancient Aragonese (shell-shaped home-made pasta cooked with wild rocket institution known as the Dogana della mena delle pecore and garnished with a tomato sauce), cicatelli di granarso in Puglia (the authority collecting excise duty on (smaller than cavatelli, made with flour milled from wheat sheep passing through Apulia) required vast harvested after the stubble is burnt and garnished with a tracts of land to be left unploughed, to tomato sauce and hard ricotta), pancotto e ruca (stale bread produce forage for the millions of cooked with racket and garnished with sautéed garlic), Abruzzo sheep which, in a process brodetto pasquale (stewed lamb consommé with eggs, known as transhumance, were brought cheese and a local wild plant called the cardoncello), u on foot to spend the winters here in sartascenille (spicy sausage cooked with olive oil, garlic, cherry Apulia, before returning to their pastures tomatoes, and chilli). The most characteristic dessert is called in Abruzzo when the warmer weather pizza a sette sfoglie (layers of dough filled with grated returned. The fida, or toll, for each almond, raisins, sugar, chocolate, cinnamon, olive oil and head of sheep, was a great source of mostarda, the typical local grape jam). EASTER SQUARCELLA Ingredients for 4 500 g of flour, 150 g of sugar, one egg, 100 g of oil, 10 cl of milk, the grated peel of one ORTA NOVA lemon, half a sachet of baking powder; for decoration 200 g of icing sugar, the white of one egg, lemon juice, hundreds and History thousands. The existence of “Orta” can be dated back the 12th century. In fact, the place name is mentioned for the first time in a document dated 1101, Instructions and later in an 1157 contract. It was under the Swabians, however, Mix the flour, the baking that the settlement enjoyed its most glorious period. Emperor Frederick powder, the sugar, the lemon II, the puer Apuliae notoriously enamoured of Apulia and above all of rind, the oil, the egg and a little Capitanata, actually chose this location for his residence and for warm milk. Form a circle and production ends. He built his palacium here, identifying a defensa (the bake in the oven at 180°/350°F wooded area where only he could hunt), and creating a farm and a for an hour. Prepare the glaze marescallia (to rear horses) to exploit the territory for agricultural by mixing the egg white and purposes. Orta was also the place where Manfred issued his Datum lemon juice, adding the icing Orte in 1263, founding the town of . In 1611, for 57,000 sugar a little at a time. Put the ducats the Jesuits of the Collegio Romano purchased the feod of Orta glaze on the cooled squarcella – which also included Stornara and Ordona – thus establishing the and decorate with the hundreds “Casa d’Orta”: also known as the Residentia Asturnariensis from the and thousands. name Stornara, which was the first property they purchased. 150 years later, in 1767, the Jesuits were banished from the Kingdom of Naples, and in 1774 the process of censuazione del Tavoliere was carried out, assigning plots of land to propertyless farmworkers. This was the ORECCHIETTE AND foundation of five settlements, which the following year were called TURNIP TOPS the five Royal Sites: and Orta, with 105 families of settlers each assigned 10 versure of land, was one of them. The settlers did not, Ingredients for 4 however, keep these lands for long, as they were returned to the Regio 400 g of orecchiette, 1 kg of Fisco and then sold to noblemen such as Matteo Scherini and Duke turnip tops, oil, salt. Nicola of Sangro. Orta was declared an independent municipality in Instructions Cook the orecchiette in a large quantity of salted water and after a few minutes add the turnip tops. Strain and dress with uncooked oil. 1806, then renamed in 1862, acquiring its current name turn the seat of the vice-secretary of the Regia Dogana of Orta Nova. delle Pecore (royal sheep custom-house), the town hall, a Carabinieri barracks, a school and the magistrate’s court; it is now the town library and home to various cultural Monuments associations. There are also several interesting 19th century private residences, such as Palazzo Campese, Mascitelli Sadly, the old church of Santa Maria delle Grazie, erected and Traisci. by the Jesuits in 1620, was lost, as was Palazzo Arcieri, which surrounded the ancient Jesuit grange and had a Traditional feasts Patron saint’s feast day, on June 13th, in honour of St. Anthony of Padua. Every year, on August 15th, a company of the faithful goes on a pilgrimage on foot to Stornara, in the middle of the night, for the feast of San Rocco.

Typical products The primary use of the 10,000 hectares here is for cultivating grapes, and then there are vegetables (artichokes, tomatoes, baby broccoli), cereals and, lastly, olives. In 1984, Orta Nova was awarded CDO (Controlled Designation of Origin) labelling for its red and rosé wine (from Sangiovese and Uva di Troia varietals). Typical dishes include cingoli di granarso (a type of pasta also called cicatelli di granarso, from Cerignola); talli (courgette stalks, leaves and small fruit, boiled and added to pasta, then dressed with sauce and dry ricotta); orecchiette e cime di rapa (orecchiette pasta with turnip tops); troccoli (pasta made at home using a grooved rolling pin); turcenille (barbecued lamb pluck rolls). stone inscription relating to the palacium built by Frederick The Easter speciality is the squarcella cake (made with flour, II. Nevertheless, Orta Nova does still have its former Jesuit eggs and sugar, iced and coated with hundreds and building, with its small bell chamber and gable, constructed thousands). The Christmas treat is called cartellate (squares over the ruins of the imperial residence, later becoming in of dough, twisted and fried, then dipped in vincotto). VINCOTTO Ingredients 10 l of grape must Instructions STORNARA Filter the must and cook over a low flame in a steel pan until 2 litres of a dense and treacle-like liquid is obtained. History At time of Frederick II, Stornara was one of the many settlements along the Via Traiana. In 1223 the town was populated by a group of RICOTTA CHEESE CAKE Saracens, and later became the feud of Goffredo di Beaumont. During the era of transhumance, regulated by the Dogana della Mena Ingredients for 4 delle Pecore in Puglia (the authority collecting duty on sheep passing A roll of shortcrust pastry, 500 through Apulia), Stornara appears still to have been part of the Locatione g of ricotta cheese, 250 g of d’Ordona, with its 5,770 versure (an ancient unit of land measurement) sugar, two sachets of vanilla, of land dedicated to pasture and to farming. In 1600 the feod was three egg yolks, 100 g of sold for 42,512 ducats to the Jesuits, who established their Residentia candied fruit, a glass of liqueur Asturnariensis there. When religious orders were banished from the (Strega or limoncello), the grated Kingdom of Naples, it became one of the five Royal Sites, and 83 peel of one orange. settler families each leased 12 versure of land for a period of 29 years. In 1806 it was annexed into the municipality of Stornarella; but Instructions in 1905 – following a law drafted by the Member of Parliament for Mix the ricotta cheese with the Cerignola, Giuseppe Pavoncelli – it became a municipality of its own. sugar until a smooth cream without lumps is obtained. Add the egg yolks one at a time then Monuments add the orange peel, the vanillin, old tower the diced candied fruit and The (called “casa della torre” or “torre arcipretale”) dates back to the 1700s and was an integral part of the surveillance system finally the liqueur. Line a 22-24 implemented by the Bourbons to ensure complete fiscal control over cm diameter cake tin with the transhumance. The tower has two floors and an external staircase, pastry and pour in the creamed with walls made of large river stones and masonry strips; the roof is ricotta; cover with another layer in limestone with Apulian pantiles. The church of San Rocco, of shortcrust pastry and fold this built in 1856 over the ruins of another onto the edges of the lower church, which had been erected in piece of pastry. Put in the oven 1840 but collapsed during building, at 180°/350°F is home to the statue of the town’s for an patron saint San Rocco and also hour. has a 17th-18th century canvas of the Neapolitan school, the Madonna della Stella. Lastly, the 19th century clock tower commemorates the gift bestowed by the Typical products Neapolitan King Francesco II in response to supplications he Stornara territory covers an area of 3,364 hectares. Most of received from local folk. the land is given over to vegetables (broccoli, artichokes and tomatoes) and vines, as well as cereals, and olives for the production of PDO (Protected Designation of Origin) Traditional feasts extra-virgin olive oil. Typical dishes are orecchiette and The celebrations of Holy Week include a midnight ceremony baby broccoli, strascinati e cavolfiori (a larger type of of the “Resurrection”, on Holy Saturday, in which a statue orecchiette); fave e cicorie; cardone de ciucce e baccalà of the blessing Christ is raised up and hung in the air. Then (baked bitter thistle and salt cod); ciamaruchille (small snails on August 16th comes the patron saint San Rocco’s feast in tomato or mint and garlic sauce); fried olives in garlic and day, while on the eve of the Assumption, on December 7th, salt. Confectionery includes dried figs stuffed with toasted it is time for pizze fritte (fried pizzas) around a series of almonds; ricotta cheese cake; calzungille (short pastry bonfires. cases folded and filled with grape pickle).

STORNARELLA

History Monuments The settlement of Stornarella is mentioned in Revertera’s The church of Santa Maria della Stella is on the site 1554 Relazione delle Locazioni, which mentions of a chapel built by the Jesuits after their arrival in the buildings “above the place called Rio Morto and area, in the 1600s. The church was restored in 1836 the place called Cenerata”. When the Jesuits’ and is home to a canvas of a Madonna and Child: this is Residentia Asturnariensis of Stornara divided a reproduction of the icon venerated in the Borghese into two, the site became a grange. In 1774, chapel, in Rome’s Santa Maria Maggiore. after the Jesuits were banished from the The ancient cemetery is still visible under Kingdom of Naples, it became one of the floor. A three-storey tower soars the Royal Sites, with 73 settlers, above the old town hall, owned while in 1808, at the first decurional by the municipality sitting, in the house called “The since 1846, and Tower”, it was raised to municipality has a public clock status, together with the Royal Site donated by of Stornara until it too became a wealthy patrons. municipality in 1905. CAVATELLI AND ROCKET SALAD Ingredients for 4 Traditional feasts 500 g of cavatelli, 800 g of The second Sunday in August sees the patron saint’s feast day in tomato sauce, two cloves of honour of Saint Francis of Paola and the Madonna della Stella. garlic, rocket salad, oil, salt. And December sees the traditional torchlight procession for the feast of the Assumption. Instructions Cook the tomato sauce, garlic, oil and a pinch of salt for 10 Typical products minutes. Cook the rocket salad in a large quantity of salted Stornarella 3,388 hectares are used mainly to grow vegetables water and after a few minutes (artichokes, tomatoes, broccoli and broad beans) and grapes (Malvasia, Merlot Montepulciano Sangiovese Trebbiano Troia add the cavatelli. When cooked , , , , ); to a lesser extent, cereals and olives are also grown. Typical fare includes orecchiette strain the pasta and dress with di granarso (shell-shaped pasta made with flour milled from wheat the sauce. harvested after the stubble is burnt); fave muzzecate (trimmed broad beans boiled with pork rind, bay leaf, tomato and celery); cimamarelle CARTELLATE e sckardelle (fried pancetta or onion, added to cooked leafy vegetables). Typical confectionery includes the pizza a sette panni (Cerignola’s Ingredients for 4 seven layers of dough); cartellate col vincotto; cicce cutte (soaked 500 g of flour, 100 g of oil, 10 and cooked corn, mixed with pomegranate, walnuts, chocolate and g of salt, white wine, 1 l of vincotto). vincotto. Instructions Mix the flour and wine, the salt and the oil to make a consistent pastry and leave to rest for an hour. Roll out a millimetre thick ORDONA sheet and cut it into strips fifteen centimetres long and three wide; prick them every three or four History centimetres and roll them onto each other. Leave them to dry Of all the five Royal Sites, Ordona definitely boasts overnight, then fry them in olive the longest history. Ancient Herdonia, an important oil. Heat up the vincotto until it junction along the Via Traiana, which connected boils and dip in the Benevento to Brindisi, was a powerful settlement from the 4th to the 3rd centuries BC, and even coined cartellate. its own money. It was destroyed by Pyrrhus in 279 BC, deprived of its residents by Hannibal in 210 BC, destroyed again by Constant in 662, repopulated by Frederick II, but razed definitively by Ferdinand of Aragon in 1484. With the institution of the Regia Dogana della mena delle pecore in Puglia (the authority collecting duty and opus reticulatum, with frescoes and mosaics. Lastly, on sheep passing through Apulia), the settlement shifted apart from these walls, there is a vast necropolis, with towards the Carapelle valley where it became a grange. It graves that have revealed striking pottery with distinctive was purchased by the Jesuits in 1608, but after the Order Daunian geometric decoration. was banished from the Kingdom of Naples in 1767, it became one of the Royal Sites instituted by the King of Naples Ferdinand IV in 1774. In 1975, Ordone became Traditional feasts a municipality. Patron saint’s feast in August, with a procession and illuminations, in honour of Saint Leo of Catania. Monuments

The hillocks east of Carapelle, the site of an ancient Roman Typical products statio, have been under excavation for many years, as part of a Belgian project headed by the archaeologist Joseph Ordona covers 3,990 hectares, with a prevalence of cereal Mertens. The site has brought to light important testimonies crops. There are also vegetables, vines and olive groves. of a glorious past: town walls and the main gate, with its Typical fare includes fave e làghene (pureed broad beans square towers, two temples, the forum, a basilica, a with home-made fettuccine pasta and black pepper); fave baths complex, and a small amphitheatre. There are also e rapeste (broad beans and radish served with sautéed traces of a macellum – the meat and fish market – with a garlic); tielle (roast lamb and potatoes); brasciola (meat round inner courtyard surrounded by 13 brick and opus rolls in tomato sauce). Confectionery includes taralle che reticulatum rooms, with frescoed walls and mosaic flooring, l’ove (sweet tarallo biscuit) often with icing; calzoncelli as well as the remains of private residences also in masonry (small folded pastries filled with grape pickle). GRANO DEI MORTI Ingredients for 4 500 g of durum wheat, one medium sized mature CARAPELLE pomegranate, 150 g of shelled walnuts, 150 g of dark chocolate, 100 g of candied History citron, a stick of minced cinnamon, sugar, vincotto The municipality of Carapelle is undoubtedly the youngest in this district: founded in 1774, under the settlement programme created by the (boiled grape must). King of Naples, Ferdinand IV and carried out by his administrator Instructions Francesco Nicola De Dominicis. It was one of the five Royal Sites, Boil the wheat for about an taking its name from the river that flows not far away. It was a farming hour, after having soaked it in settlement that comprised 56 families – prevalently from Irpinia, Abruzzo water for two days. Leave it to and Lucania – who built their homes near a well that may have been cool, add the other chopped of the Jesuit period. The 26 settler families were banished from here, ingredients and dress with the as well as from the other four settlements, and the site was then purchased in 1793 by Marquis Lorenzo Filiasi of . In 1806 vincotto when serving. Carapelle once again came under the Regio Fisco, and in 1808 became a district of the municipality of Orta. It has been an independent municipality since 1958. SCALDATELLI Ingredients for 4 Monuments 1 kg of flour, yeast, 15 cl of oil, 10 cl of white wine, 20 g of salt, Worth noting, 4 km from the centre of town, on the edge of the 100 g of fennel seeds. Incoronata woods (Frederick II’s favourite place for hunting, so he planted it with oaks and elms, and last used for hunting by Charles of Instructions Bourbon), is the Sanctuary of the Incoronata Mix all the ingredients and form (Crowned Virgin), where a 13th-century black wooden a large ball; leave it to rest for Madonna is worshipped. The site developed after a half an hour, then make the miraculous apparition of the Virgin Mary and is taralli and leave them to rise for documented as early as 1066. 20 minutes. Put them into boiling water until they come to the surface, strain them and Traditional feasts bake them in the oven at Of particular significance, on the 180°C/350°F for last Friday in April, is a 25 minutes. procession known as the “Cavalcade of the angels”: this procession of allegorical floats, some from neighbouring towns, in honour of the Crowned Virgin, illustrates the most salient moments from the life of Mary. Throughout May, Carapelle attracts pilgrims to the sprouts), grapes and cereals, but less so for olives. Typical Sanctuary of the Incoronata. In July, the harvest feast featuring fare includes tagliatelle caserecce with broad bean puree; cingule de granarse c’a recotta toste (pasta made from field- panecutte e ruche (stale bread served under potatoes, burnt wheat with ricotta); and on the first Sunday in October turnip tops or rocket, and sautéed garlic); orecchiette and comes the patron saint’s feast in honour of Maria del baby broccoli; spaghetti e marasciule (made with the wild Rosario. garlic mustard plant); patate e baccalà (baked salt cod with potatoes, cherry tomatoes, onion, pepper and oil); pizze fritte (small folded pieces of pizza dough, fried empty or Typical products with mozzarella and tomato filling). Typical confectionery is Carapelle, which has an area of 2,300 hectares, is also used called scartellate (squares of dough, twisted and fried, mainly to grow vegetables (sugar beet, spinach, Brussels served with grape or fig vincotto). Where To Eat

CERIGNOLA ORTA NOVA La Chiocciola, Piazza Marconi - Tel. 0885.423466 Al Boccon Divino, Corso Aldo Moro, 115 Tel. 0885.781475 Il Principe Azzurro, Viale dei Pini, 18 Tel. 0885.447801 Locanda delle Vigne, Via Cialdini - Tel. 338.6879929 Il Bagatto, Via Gentile, 7 - Tel. 0885.427850 STORNARA Da Vincenzo (di Giovanni Dimuzio), Via Nizza, 10 Tel. 0885.421844 I Due Archi, Via Ettore Fieramosca, 5 Tel. 0885.434141 Il Duomo, Piazza Duomo, 53 - Tel. 0885.417453 ’U Vulesce, Via Cesare Battisti, 3 - Tel. 0885.425798 ORDONA Torre Brayda, Via Teano (Contrada Scarafone) km 2 Tel. 0885.424986 La Perla, Via Michelangelo, 4 - Tel. 0885.796324 Bella Napoli, Viale dei Pini Sapori di Sicilia, Via Campo Sportivo Tel. 0885.424591 Tel. 0885.796415

Where To Sleep

CERIGNOLA Hotel delle Nazioni, corso Scuola Agraria, 13 Tel. 0885.422581 Il Quadrifoglio, S.S. 529, km 1.900 Tel. 0885.424154 Albergo Veronese, S.S. 16 Adriatica Tel. 0885.415712 Masseria San Lorenzo, località Torre Quarto Tel. 348.3612500, 0885.418436 Villa Demetra, S.S. 16 Adriatica - Tel. 0885.418988 maker graphic padovano tel. 0885.413428 • Cerignola

Local Action Group PIANA DEL TAVOLIERE s.c. a r.l. via dei Mille, 30/a - Cerignola (Fg) - Italy Tel. +39 0885 402552 - Fax +39 0885 425065 www.pianatavoliere.it - email: [email protected]

Project co-funded under a community initiative Leader+ 2000-2006

PIANA DEL TAVOLIERE LAG LOCAL DEVELOPMENT PLAN - AXIS 1- ACTION 1.4 PROJECT “INFRASTRUCTURE FOR TOURIST VISITS” Project implemented by: Fidelia s.r.l. • Language Gate • Protos Travel