Pollica - Acciaroli
The Territory
BACKGROUND
The territory of Pollica is included in the perimeter of one of the largest Italian National Parks: Cilento.
The main attractions consist of the sea, unspoiled nature, history and food and wine.
Pollica, with Acciaroli, Pioppi and others little countries , has become one of the most glamorous and fashionable tourist destination especially for clean water, for its natural beauty and for wine and food with the famous Mediterranean Diet. Acciaroli is famous for its crystal clear sea (it boasts the coveted Blue Flag) and its white sand stretching along the coastline. Pollica takes part to the international movement of SLOWCITY Inspired by the slow food movement.
The two coastal towns Acciaroli and Pioppi are awarded for the excellent quality of the sea with the European Blue Flag and the Five Sails of the Touring Club. In the other three hill villages Pollica, Cannicchio and Galdo it is still possible to admire the ancient elements typical of the villages medieval. The whole territory of Pollica has a spectacular high view over the Gulf of Velia and Palinuro.
TO BE SEEN
In Pollica: Castle of the Capano princes with its characteristic medieval tower, now a Mediterranean Diet Study Center.
The prestigious Franciscan Convent of Santa Maria delle Grazie, built in 1611.
The Church of San Nicola.
In Acciaroli: Norman Tower, Caleo Tower, Annunziata Church.
In Pioppi: Palazzo Vinciprova and Vivo del Mare Museum, Carmine Church, Torre della Punta.
The Municipality of Pollica participates in the international movement Cittaslow, the “City of BuonVivere”. Pollica adheres to this utopia by respecting the indispensable requirements and actively taking part in it, protecting and safeguarding the environment and cultural heritage, enhancing typical products, supporting welcome and hospitality. Slow living tends to recreate a new humanism of being and living in places. The Municipality of Pollica adheres to the network of Slow Cities with its own products, which are themselves Slow Food Presidia, such as dented olives and Cilento goat cacioricotta.
