San Mauro Forte is defined the country of the “Campanacci” which ring, loud, during the Carnival, one of the most important in Basilicata. Medieval village, with beautiful historic buildings and the Norman tower, the town of Matera belonged to the county of Montescaglioso.
The village of San Mauro Forte has very ancient origins. In locality Timponi was discovered a building dating back to the VIII century B.C. and in locality Priati some tombs of the IV century B.C. the current center dates back to the Norman age, presumably at 1060, and its name derives from an ancient Benedictine monastery dedicated to San Mauro around which it developed the village, which was completely fortified; access to the country was secured by four ports, one of which is still present today, while on the east side a tower was built on three floors, situated in what is today the main square. The adjective fort was subsequently added to the name San Mauro to recall how the country managed to reject the spanish robbers bands of Borjes in 1861. San Mauro Forte belonged to the county of Montescaglioso and starting from the 1400s it came under the dominion of the Orsini del Balzo first, Del Balzo and subsequently of Sanseverino, of the Carafa and column. In 1751 San Mauro managed to throw off the feudal yoke, when it was redeemed by the four customers including the d'Eufemia, already administrators of the old feudal lords, who invested with the title of barons settled in the country in that ye have builded you their residences inside the medieval walls.
The Cowbells Festival of San Mauro Forte is one of the carnivals in the Lucan tradition. A spontaneous parade of musicians of cowbells where several teams of bearers travel the roads of the village to the noisy sound of cowbells. The feast has its origin is from the pagan rites propitiatory linked to the cult of the earth and the transhumance and both from the sacred celebrations in honor of Sant'Antonio Abate. The musicians of the cowbells begin their pilgrimage with three laps around the church of San Rocco, where is preserved the image of Sant'Antonio Abate. The noisy processions stop occasionally when the campanari staged near the cellars or refreshment points where they are being offered glasses of wine or sausage and other products derived from the killing of the pig and then restarts with their thunderous bustle until late at night. The closure of the Carnival is celebrated with the Funeral and the mourning of the phantom burned in the public square.
Village of San Mauro Forte
Municipality of San Mauro Forte
Province of Matera
Basilicata Region
Population: 1.505Â sanmauresi
Altitude centre: 540 m s.l.m.
the Municipality is part of:
Borghi Autentici d'Italia
Città dell'olio
Comunità Montana Collina Materana
Municipality
Via Pietro Marsilio 45 -Â Tel. +39 0835 674015
ON THE TRAIN
BY PLANE
The fertile land with a predominantly agricultural vocation has, over the centuries, allowed for a particular development and an admirable increase in the quality of certain specific products, such as sausage, oil and cheese.
The sausage è is made exclusively from pork raised locally in San Mauro or in neighbouring villages, to which are added sweet peppers, wild fennel seeds and hot chilli peppers. The minimum maturation period is about 16 days.
The village's most important product is extra virgin olive oil, the artisanal processing of which is family-run, handing down centuries-old traditions from father to son. The most widespread variety in the area is the "majatica cultivar", typical of the Matera hills. typical of the Matera hills. Its yield ensures the production of oil of considerable value. The oil is green in colour with yellow highlights, with a delicate flavour, rich in fruity notes, slightly bitter and ready for consumption. This is why it is known and appreciated by experts. The cultivation of olive trees and the processing of their fruit are a fundamental part of the cultural fabric of San Mauro, tracing its origins back to the time of Magna Gracia.
Among the cheeses that can be tasted in San Mauro, there are those of regional tradition, such as Lucanian pecorino, fresh goat's cheese flavoured with herbs and spices, canestrino, caciocavallo podolico, manteca, scamorze, as well as burrate and mozzarella.
Typical dishes include: rafanata, characteristic of the Carnival period, è a simple recipe using mashed boiled potatoes, beaten eggs, pecorino cheese and horseradish, baked to create a sort of omelette. Finally, there are the not-to-be-missed 'orecchiette e maccheroni ai ferri con mollica fritta e salsiccia', a special type of handmade pasta, also known as 'ferricelli', accompanied by the traditional fried breadcrumbs and the tasty Sanmaurese sausage.
