This is an area outside of Molfetta that dates back to Neolithic times, as traces of a Neolithic village and necropolis were found. You can see the caves which are said to have been inhabited by primitive man, in which crude tools were discovered.
Molfetta has the grandest Romanesque church in Puglia built after 1150. It is distinguished by three domes and two towers. Behind the church lies the old town, where streets are not named after famous people, but simply: Via Forno, Via Preti, and Via Morte.
No matter what restaurant that you go to, there will be plenty of pasta, seafood, meats, and wines to choose from.
In this section I will give you an idea as to the local food, instead of restaurants. The name of the dish may be in Molfettese dialect, followed by translation:
**cembotte: (pasta con brodetto di pesce): fish soup
**panzerotto: Pugliese version of the American calzone, filled with mozzarella and tomato
**maccarun-o furne (maccheroni bolliti, coperti con salsa, mozzarella e polpettini, cotto al forno): cooked macaroni baked in sauce, mozzarella, and tiny meatballs
**ciallede(insalata di pomodori condite con l'olio sale e arigano): tomato salad mixed with olive oil, salt and oregano
More to come!
A common sight in Molfetta, especially long ago. I would think that making fish nets by hand now is a lost art, as it requires time and patient hands. I include it here as a memory of Molfettese (Pugliese) way of life, as its people are connected to the sea.
Cimederàpe cu lemòne
(Cime di rapa all'agro di limone)
(Broccoli Rabe with Lemon)
Pulite 2 kg. di cime di rapa alla crine alla crine (utilizzando solo i cimosi). Gettate i cimosi in acqua e sale durante il bollore e, tolti con la schiumarola appena cotti, impiattateli e conditeli con olio di oliva e succo di limone.
(Clean and boil in salted water. Remove to a plate and mix with olive oil and lemon.)
Fatto ciò occorre preparare i naturali compagni di viaggio delle cimederàpe:
U cùcchele e re frìttele
(La focaccia morbida e i panzerotti tradizionali)
(Serve with turnovers and foccaccia)
I remember going to the beach at sundown, when the tide went out. My mother and I had buckets with us as we went into the ocean towards some exposed rocks. Quickly we scooped snails off the rocks and into the bucket. Hundreds of them!!! Soon it became dark and we returned home to steam them and eat them.
How to Eat Snails:
Remove the small hard disk from the shell, and using a small straight pin, carefully remove the snail so it comes out cleanly in a spiral shape, without breaking!
Padre Pio was a humble Capuchin priest from San Giovanni Rotondo, Italy. He was blessed by God in many ways, but mostly known for bearing the stigmata, the wounds of Christ, for fifty years.
On June 16, 2002, over 500,000 Padre Pio devotees gathered in Rome to witness Pope John Paul II proclaim Padre Pio, Saint Pio of Pietrelcina.
For more information, this is the official website:
Fondest memory: I remember taking walks down Corso Umberto, the main street. There are lots of shops along the way, and eventually you will end up at the port, where there is a long wall with the lighthouse at the end of it. "La passeggiata", meaning an early evening walk, is non-existent where I live! The idea is to intertwine your arms with whomever you're walking with (and you can do this as a small group) forming a mini-barrier, and you lightly brush past anyone who walks by you. It's fun, especially among the younger, flirtatious crowd!