Culture chilled not stirred – IL CANNITO Capaccio Paestum Italy HD
A modernist urban thread cuts through this former Monastery, paired with deliciousness, rural vibes and familiarity.
This is a den whereby you can get your quota of archaeology, culture & Dolce Vita without even leaving the hotel, set against a lush canvas of fragrant hill tops, complete with private beach.
Franciscan monks once walked the grounds, today this Monastic house blends cool contemporary notes with rustic warmness, culture with design and a place that you will find hard to leave.
This is Capaccio, Paestum and the little IL CANNITO, a house hugged by its owners for generations.
Paestum - Cilento - Italy - 4k
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Paestum, nome latinizzato del termine Paistom con il quale venne definita dopo la sua conquista da parte dei Lucani, è un'antica città della Magna Grecia chiamata dai fondatori Poseidonia in onore di Poseidone, ma devotissima a Era e Atena. L'estensione del suo abitato è ancora oggi ben riconoscibile, racchiuso dalle sue mura greche, così come modificate in epoca lucana e poi romana. In passato era nota anche come Pesto.[1]
È localizzata nella regione Campania, in provincia di Salerno, come frazione del comune di Capaccio Paestum, a circa 30 chilometri a sud di Salerno (97 chilometri a sud di Napoli). È situata nella Piana del Sele, vicino al litorale, nel golfo di Salerno, a nord del Parco nazionale del Cilento, Vallo di Diano e Alburni. La località, nelle vicinanze della quale si annoverano Capaccio Scalo e Lido di Paestum, è servita da un'omonima stazione ferroviaria.
Paestum was a major ancient Greek city on the coast of the Tyrrhenian Sea in Magna Graecia (southern Italy). The ruins of Paestum are famous for their three ancient Greek temples in the Doric order, dating from about 600 to 450 BC, which are in a very good state of preservation. The city walls and amphitheatre are largely intact, and the bottom of the walls of many other structures remain, as well as paved roads. The site is open to the public, and there is a modern national museum within it, which also contains the finds from the associated Greek site of Foce del Sele.
After its foundation by Greek colonists under the name of Poseidonia (Ancient Greek: Ποσειδωνία) it was eventually conquered by the local Lucanians and later the Romans. The Lucanians renamed it to Paistos and the Romans gave the city its current name.[1] As Pesto or Paestum, the town became a bishopric (now only titular), but it was abandoned in the Early Middle Ages, and left undisturbed and largely forgotten until the eighteenth century.
Today the remains of the city are found in the modern frazione of Paestum, which is part of the comune of Capaccio in the Province of Salerno, Campania, Italy. The modern settlement, directly to the south of the archaeological site, is a popular seaside resort, with long sandy beaches.
Wikipedia
Città di Capaccio Paestum - Bit 2014
Capaccio è un comune italiano di 22 380 abitanti della provincia di Salerno in Campania. Il suo territorio si estende da ovest a est dal mar Tirreno al Monte Soprano e da nord a sud dal fiume Sele al fiume Solofrone.Il paesaggio è caratterizzato, da ovest verso est, da una lunga linea di costa, con spiagge sabbiose larghe anche 80 metri, seguita da una florida fascia pinetata quindi da una vasta pianura, intensamente coltivata, che giunge alle pendici del gruppo montuoso, rientrante nel Parco Nazionale del Cilento e Vallo di Diano, dove sorge il nucleo storico del paese.
Happy buffalos make tasty mozzarella
(14 Jul 2009)
AP Television
Paestum, Italy, 1 July 2009
1. Medium shot of a buffalo enjoying a back massage
2. Wide shot of buffalos at the massage parlour inside the stable
3. Close up of the nose and mouth of a buffalo as it chews
4. Medium shot of a buffalo getting its behind massaged
5. Wide shot of Vannulo Farm owner, Antonio Palmieri, walking through a pergola
6. SOUNDBITE (Italian), Antonio Palmieri, Vannulo Farm owner:
Naively, people think you need a skilled cheese maker to make good mozzarella, that too, but most importantly you need good milk and good milk comes from good nutrition and the animal's quality of life.
7. Wide shot of stable
8. Wide shot of buffalos in line as a worker washes the stable floor
9. Medium shot of automatic milking machine as a buffalo enters the milking station, the robotic arm scans its teat
10. Close up of robotic arms plugging milking valves onto the buffalo's teats
11. Close up of a row of buffalos eating organic hay
12. Medium shot of two buffalos eating hay
13. Close up of a buffalo after eating with his face covered in hay
14. Wide shot of exterior of the Vannulo cheese factory
15. Wide shot of mozzarella cheese laboratory
16. Close up of the maturing curd needed to make mozzarella
17. Medium shot of the ground curd being prepared by a mozzarella maker
18. Medium shot of a mozzarella maker adding hot water on the ground curd
19. Close up of the water and curd mozzarella dough as it worked with a stick
20. Close up of mozzarella dough as it worked with a stick
21. Medium shot of mozzarella makers dipping chunks of mozzarella dough in water and clamping it by hand into smaller pieces
22. Close up of mozzarella makers clamping the mozzarella dough by hand
23. Medium shot of mozzarella artisan making a mozzarella braid
24. Close up of a fresh mozzarella braid in the artisan's hand
25. Close up of a tile sign reading, Vannulo Farm: Cheese Factory. Pan right to medium shot showing customers entering the cheese factory
26. Wide shot pan right of the interior of the cheese factory with customers in line
27. Medium shot of the handing over of a box of mozzarella cheese
28. SOUNDBITE (Italian), Antonio Palmieri, Vannulo Farm owner:
We only sell on site, we don't sell outside. Rather, if someone comes asking for more than 10 pounds, my employees call me. And I want to know why they need more than 10 pounds.
29. Medium shot of a customer ordering mozzarella
30. SOUNDBITE (Italian), Ferruccio Del Monte, Customer:
I think it's excellent. You can actually taste the difference from other mozzarella. I don't want to�but there is definitely a difference.
31. Wide shot of worker fishing mozzarella balls from a pool of whey brine
32. Close up of a worker draining a bag full of mozzarella balls
33. Medium shot of the Association of Buffalo Mozzarella Campana DOP, Vice President, Domenico Raimondo at the Paestum Archeological Site
34. SOUNDBITE (Italian), Domenico Raimondo, Association of Buffalo Mozzarella Campana DOP, Vice President:
Mozzarella travels in refrigerated containers or refrigerated trucks, or in airplanes with refrigerated compartments. They travel at 4-degree Celsius, which is the ideal temperature for conservation. Mozzarella has a shelf life of 15-20 days, depending on the production technique.
35. Wide shot of buffalo leaving the pond and standing on a grassy field
36. Medium shot of the Association of Buffalo Mozzarella Campana DOP, Vice President, Domenico Raimondo:
I am concerned by organic products because you can make so little, I mean, really little.
37. Medium shot of two water buffalos bathing in an artificial pond
38. Wide shot of a herd of buffalos bathing in an artificial pond
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3 La bufala di Castello d'Aviano
L'allevamento della bufala della famiglia Capovilla nasce nel 1992. Oggi sempre più si consuma mozzarella di bufala prodotta al Nord, nell'ottica di privilegiare prodotto locale.
Italy's Organic Buffalo Mozzarella
Organic Buffalo Mozzarella Cheese Made by pampered buffalo