An amazing full day tour with one of our knowledgeable drivers who will pick you up directly from your rented accommodation.
Our driver has an extensive knowledge of the territory, art, history, culture and landscapes.
The History of Paestum
The temples at Paestum were built by ancient Greeks who initially settled at Sibari in Calabria before beginning to expand their territory along the coastline
of southern Italy, creating what is now known as Magna Grecia. Paestum was once called “Poseidonia” in honor of the god of the sea, protector of sailors.
It reached its glory around 500 BC, but by the 4th century BC the area had begun to experience flooding caused by sediment at the mouth of the river Salso,
which ran along the walls of the city. Over the centuries, residents began to leave the city until it was finally abandoned completely between 800 and 900 AD.
Ironically, the abandonment of the city was a lucky stroke for the temples of Paestum, which were left intact over the millenia.
They were gradually rediscovered beginning in the 1700's by travellers on the Grand Tour, and in 1907 the first archaeological digs began,
which lasted into the 1970's.
Visiting the Temples of Paestum
After entering through the main gate, you will first come upon the “Temple of Ceres”, once dedicated to the Goddess of Athens.
Continue south, passing the forum, a group of houses, and the amphitheater, all of which offer a view into daily life during Roman times.
The Temple of Neptune (or Poseidon in Greek times) is located to the south, and is almost perfectly preserved. The adjacent Temple of Hera
has been transformed into a Catholic basilica.
Take time to visit the site's archaeological museum, where the objects unearthed during excavations are displayed,
including the famous fresco found in the Tomb of the Diver.
Mozzarella di Bufala
Unlike cow's milk, buffalo's milk has no carotene, so the cheese it yields is whiter. It also has almost twice the fat of cow's milk, which produces
a creamier cheese, and its flavor is more pronounced, a little gamier. To make Mozzarella di Bufala, the fresh milk is cultured with whey from the
previous day's production and coagulated with rennet. After the curds form, they are allowed to ripen for several hours in their whey, then they are
transferred to boiling water and heated until they are stretchable. Workers reach into the hot water and deftly mold the malleable curd into balls.
The sooner it is eaten after that, the better. The residents around Naples pride themselves on their access to still-warm Mozzarella and say that by
the time it gets to Rome, it is too old. With our Tour, you'll have the chance to visit a dairy along the way and taste the true Mozzarella di Bufala
Estimated time: full day