Paestum archaeological site is a Greek settlement where you can find the best preserved Greek doric temples worldwide

Ticket : (Museum + Archaeological area) : € 9,00

Today it is possible to visit a wide archaeological area divided into three parts: two sacred, the northern and the southern sanctuaries, and a public one in the middle, the Greek Agora, which later became the Roman Forum.

In the two sanctuaries three marvellously preserved Doric temples: on the northern side the so-called Temple of Ceres, dedicated to Athena, on the southern side the so-called Basilica, Hera’s Temple and the so-called Neptune temple , maybe dedicated to Apollo.

In the public area are buildings of the Greek era ( the ekklesiasterion, the heroon : the hypogeic tomb of the founder, hero of the city) and of the Roman period ( the forum, the Italic temple, the amphitheatre and the built-up area). The ancient city is surrounded by walls with four door in correspondence with the four cardinal points (Porta Aurea north; Porta Giustizia south; Porta Sirena east; Porta Marina west), datable between the end of the IV century B.C. and the Latin colony period (III century B.C.).

The National Archeological Museum of Paestum is one of the best museums in Italy.
It consists of various sections which allow the visitor to retrace the Geek, Lucan and Roman history of the city.
It was built in 1952, using a project planned by the architect M.De Vita, and it is situated inside the walls of the town. The first section was built in order to hold the archaic Metopes which were found at the Sele.
Another room, designed by the architect E. De Felice, was added to the first one.

The latest set up of the Museum dates back to 1999, when a Roman Room and a Didactic room were added.
Entering the Museum the visitor will find the Archaic Metopes, which are the most important and interesting findings of the ancient world; bronze vases, which were found inside the “sacello ipogeico” , the famous Diver’s Tomb and the painted slabs of the tombs, which belong to the Lucan Age.
Moreover, in the Roman Room, sculptures and many silver coins are also visible.
The National Museum of Paestum possesses photographic, printmaking and restoration laboratories and a big archive.

Ticket: (Museum+ Ruins of Paestum + Exhibit “Rosantico”): € 10,00
UE Citizens: under 18 – over 65 y.o.: FREE
18 – 25 y.o.: 50% off.

The entrance is free for UE school groups and their chaperons. They have to present a list – double copy on school letterhead – with the names of all participants (students and teachers) at the ticket office (museum).

Paestum’s flavours

A place where it is possible to discover genuine flavours and, high quality products which hedge in the producers’ experience and wisdom.
Anthropologist, doctors and nutritionists think that the genuine and good quality food is a very helpful medicine to prevent malfunction, illness, etc., but it is also a means of enjoying good food, above all the food which can be found in this wonderful area –  the Mediterranean diet – the Mediterranean diet  has its origins in  Greek eating habits.

Mozzarella cheese

Mozzarella cheese is a typical Italian product. In 1996 the mozzarella cheese acquired the DOP denomination (guarantee origin). It is a fresh cheese, it is white and it has quite a flexible texture, a particular taste, and a heady smell which is given by milk enzymes. It is a versatile product, used in several recipes, that is why it is a cheese demanded all year .

Even if there are contrasting theories about the origin of mozzarella cheese, it is known that it has been produced since the 1500s. It is produced in Campania’s fertile lands, (they were called “Maison de Roses” by Carlo D’angiò) a perfect habitat for buffaloes from which the milk to make the mozzarella cheese is drawn.
At the beginning Mozzarella cheese was not taken into consideration, because it was a perishable product, (it keeps for 2 or 3 days), and for this reason its production and its commercialization was confined to a few refined tasters.
Originally, mozzarella cheese was not preserved in its liquid but it was enveloped in rush leaves and sold in chestnut baskets.

In the meantime the dairy production started to detach itself from the farm (where the dairy had its origins) and local dairies were established. They were also reinforced, in about 1865, by the refrigerator and by pasteurization methods. The word “mozzarella” derives from the diminutive “mozzo” (which means cut) and it was found for the first time, in 1570, in a papal cookbook. Its diffusion is linked to the intensification of the communications which allowed an easier and faster delivery. The milk produced by buffaloes is carried to the dairies, and it is pasteurized and treated.
The processing is divided into 5 phases: 1) the milk is brought to the boil of 36°C and rennet is added , then it has to clot for about 1 hour and then some grains, with a walnut side are obtained from the curd; 2) the curd is broken with a stick and it is made to mature for 5 hours ; 3) it is poured into boiling hot water (80°C) and it is filtered through a delicate and elaborate procedure which depends on an empiric test; 4) the paste cooled is cut off using the thumb and the index finger; 5) shortly before preserving the mozzarella, it is put into a salt water , diluted whey compound.

The “mozzarella di bufala” has a curved shape and it comes in different sizes, it usually weighs between 20 – 80 grams. The surface must be white and smooth, and when cutting it a white fatty liquid, with a milk enzyme smell, pours out.
This product had become so popular that the “Washington Post” renamed the 18 road, where most of the dairies have been built, with the appellative “the Mozzarella Paradise”.
Mozzarella cheese keeps for about 3 – 4 days at 10° – 15° C, and it doesn’t lose its
organoleptic characteristics and its flavour. There are other products made from buffalo milk like the “ricotta di bufala” which is used with cold meals to prepare typical Paestum dishes.