Policoro
Policoro is a town in the province of Matera, in the Southern Italian region of Basilicata.
A few kilometers from the sea, the town of Policoro overlooks the Gulf of Taranto near the Agri River. The approximate population of 19,000 predominantly resides in the historic center. However, the area most favored by tourists is the Lido, which features crystal-clear waters.
Tourist Port Marina di Policoro
The Marina di Policoro is located in the center of the Gulf of Taranto along the coast of the Ionian Sea, in the fertile plain of Metapontino. Equidistant (just over 1 hour's drive) from the airports of Bari and Brindisi, Policoro is also a short distance from Potenza (capital of Basilicata) and Matera. The Marina offers 322 berths for boats up to 40 meters in length and boasts a conformation capable of guaranteeing minimal wave agitation in the mooring basin. The Marina is located within the Marinagri Residential Tourist Complex, a city built on the sea, which offers residents the possibility of mooring their boats near their homes.
One of the main attractions of Policoro is the Baronial Castle, for its architectural beauty and its elevated position gazing out to sea. Originally built as a monastery around the year 1000, it was later converted into a noble house in 1791 and became the focal point around which the village developed. After undergoing extensive restoration, the Castle is now open to visitors, including its inner courtyard, which is home to bars and restaurants.
National Archaeological Museum.
25 km north, on the coast, is the small town of Metaponto where it is possible to visit the remains of the temple of Hera.
Ristorante Essenza
Ristorante La Rosa dei Venti
L’Altro Impero – Trattoria da Ciccio.
A rustic restaurant where you will be welcomed with warmth and where home-made, abundant and tasty cuisine based on fresh local ingredients awaits you.
Leaving Policoro towards Tursi.
Tursi
The village has just under 5,000 inhabitants but a territory that extends for over 16,000 hectares, and is famous for being the birthplace of the poet Albino Pierro, for the delightful historic center, for the gullies and for the tasty Staccia orange.
The first inhabited area of Tursi, called Rabatana, is situated on a steep slope surrounded by ravines and has its origins in Arab culture. Its name meaning "fortified village" is quite fitting: the neighborhood can only be accessed by a 200-meter ascent that winds through the ravines – known as "la petrizze" in the local dialect – and is characterized by steep alleys and winding steps that were strategically designed to be difficult to navigate. Exploring Rabatana allows you to uncover remnants of Arab influence in the original structures of the ancient settlement.
The cuisine of Tursi is inspired by peasant traditions and offers a variety of appetizing dishes. Some popular local delicacies include "cotto di fichi," a delicious fig compote used in different recipes, and "i gileppi" with "stacce" oranges, which is an exquisite orange peel jam made with a unique type of flattened and slightly bitter oranges grown in the valleys of the Agri and Sinni rivers. Another local specialty is the cardoncello mushroom, prepared in various ways or eaten raw with hard ricotta, lemons, and olive oil from the Murge Matera region.
Traditional recipes include cardoons with cheese and eggs, served on Easter Monday, "i pirc’dduzz," homemade pasta cubes seasoned with cooked wine, fusilli with fried breadcrumbs, and capriata, a minestrone made with a variety of legumes and potatoes. Also popular are homemade pasta and bread cooked in a wood oven, offered in different shapes such as "a pitta," a flat wheel, and "u piccillète," a white donut. Additionally, there are various types of focaccias, including "a caccallèt," which can be sweet with sultanas or salty. The region also offers good wine, such as Matera DOC.
Osteria 251
Osteria La Tana degli Arabi
You cannot leave Tursi without tasting the Staccia Orange. This particular variety is only grown in the area between the municipalities of Tursi, Montalbano Jonico, Colobraro, Valsinni, and San Giorgio Lucano. It's known for its large size, reaching up to 900 grams, and its thick but soft peel. The seedless pulp has an exquisite flavor, making it perfect for sweet dishes.
The oldest part of Tursi is very charming, and staying there is a great way to experience its magic. We recommend staying at the Relais Palazzo dei Poeti, a hospitality project that aims to revive the almost uninhabited ancient neighborhood. The hotel is located in a historic building that has preserved its original features. It also houses a well-known restaurant serving traditional cuisine and has a romantic courtyard and characteristic stone rooms.
Leaving Tursi towards Senise.
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Leaving Senise towards Maratea.
Maratea
Mount San Biagio overlooks Maratea and is home to the Statue of the Redeemer, also known as the "Christ of Maratea". Below the statue lie the ruins of the ancient village known as "castle", while on the opposite side of the mountain, you can visit the Basilica of San Biagio.
The ancient village of Maratea is situated on a promontory and boasts charming features such as portals, alleys, arches, eighteenth-century buildings, caves, coastal towers, and a cozy little square. The historic center is home to numerous architecturally significant structures, including multiple places of worship, earning Maratea the nickname "the city of 44 churches".
The blue of the sea and the green of the typical Mediterranean vegetation meet the rocky cliff and together surround splendid beaches in the towns of Acquafredda, Cersuta, Fiumicello, the Spiaggia Nera, the Secche, Castrocucco. The coastline of Maratea spans 32 km and is adorned with rocks, islets, and high and steep rocky walls that occasionally lead into the Tyrrhenian Sea, and at other times form inviting coves and beaches.
The cuisine of Maratea is characterized by its simplicity and use of locally sourced ingredients from the countryside and the sea. Traditional dishes are combined with new and delicious recipes. Handmade pasta, including fusilli, lagane, and macaroni, is often served with excellent meat sauces, vegetables, and legumes. Cured meats like sausage and sorpressata and cheeses such as Massa mozzarella and Caciocavallo make for tasty appetizers. Fish soups, vermicelli with anchovy sauce, and anchovies "a scapici" are palate pleasers, and some chefs even experiment with reviving the ancient Roman fish sauce known as "garum". The use of chili pepper is ubiquitous and enhances the flavors of most dishes. For dessert, the bocconotti, mostaccioli, and zeppole are highly recommended.
Ristorante Lanterna Rossa
Ristorante Il Sesto Quarto
I Sapori di Marianna Eno-Trattoria
La Taverna di Zu Cicco
Hotel Ristorante Villa Cheta
