A legend linked to the Certosa di Padula refers to the visit of King Charles V, who, returning from the battle of Tunis in 1535, stayed there with his army. The monks welcomed the sovereign with an omelet of a thousand eggs... #UNESCO #tuttitaly
Padula, in the province of Salerno, is home to the Certosa di San Lorenzo, a UNESCO site and one of Europe's most impressive monastic complexes. Here the typical homemade loaf is produced.
History
The Carthusian order, founded by San Brunone, was supported by the Angevins, who, in addition to that of Padula, favored the birth of the Certosa di San Martino in Naples and those of Capri and Chiaromonte.
The Carthusians left Padula in 1807, and the site was left
in a state of neglect. It was a concentration camp in the two world wars, as evidenced by the writings in the external courtyard and the paintings on the walls on the ground floor of the staircase.
The Certosa, taken over by the Superintendence for Architectural Assets of Salerno, was restored in 1982. The structure follows the Carthusian rule, which preaches work and contemplation.
For this reason, in the Certosa, there are different places for their implementation: the abbey, the library with its floor made of Vietri ceramic tiles, the golden chapel with precious marbles, the kitchen, the wine cellars, the laundries and the fields neighboring areas where the fruits of the earth were grown for the livelihood of the monks.
Joseph Petrosino
Giuseppe Petrosino, known as Joe (Padula, 30 August 1860-Palermo, 12 March 1909), was born in Padula, an Italian naturalized American policeman, a pioneer in the fight against organized crime. The crime-fighting techniques, of which Petrosino was the creator are still practiced today by the forces of order.
Typical product
Padula bread is a traditional Campanian product: a loaf of about 2 kg, round in shape, made with a mixture of soft and durum wheat flour, with natural yeast, which, before baking, is marked with transverse cuts to draw on the crust a sort of grid. The product is widely known in the Vallo di Diano area.
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