In a 1587 report, the Franciscan friar Francesco Gonzaga already described Somma Vesuviana as an incredibly rich city, due to its many local fruits and vegetables: walnuts, hazelnuts, chestnuts, apples, prunes, cherries, apricots and “catalanesca” grapes (originally from Catalonia).
Such an abundance of tastes led to the development of a social class made basically by farmers and merchants. Today, in the “Michele Russo” Rural Life Museum, located inside the Santa Maria del Pozzo monastery, this glorious past made of customs and traditions, has received the recognition it deserved.
The private collection, started in 1995, consists in 3200 items. A collection of objects and records of a rural world that evoke ancient times, unpolluted lands, old tastes, pure feelings ant strong values.
Inside the cellars at the monastery, all of them round-arched, are displayed some tools for working in the fields and animals’ care-taking but also many common and domestic usage instruments, still perfectly functioning.
Through didactic itineraries and artisan workshops, visitor will have the chance to live some forgotten emotions.
Thematic areas inside the Museum go from agricultural activities, to a hall dedicated to wine, to ancient crafts up to food production. There are also some barns with working animals and courtyard animals plus a very beautiful educational garden.
This Museum is the First Certified Educational Farm in Campania and also a museum of Regional interest, since it boasts an intense schedule of cultural events, art exhibitions and more.
A world that deserves to be seen to rediscover the rural origins of a land that must be preserved as a common property and to spend some quality time outdoors with your family.
Museo della Civiltà Contadina. Piazza Santa Maria del Pozzo, Somma Vesuviana. T: +39 0815318496 www.museocontadino.com
Osteria Summa Terra
Inside the Museum you will find the tavern “Osteria Summa Terra”. Participant at the Slow Food Chefs Alliance, a community whose goal is the safeguard of food biodiversity, this tavern has made its connection with manufacturers the strong point of its cooking, through an accurate selection of the main ingredients, that must be seasonal. The challenge for the Osteria is to combine simple and local products with a more modern and refined style of cooking.