It is a small village located in the middle of the Valle del Noce, bordered by the rivers Noce, Sonante, Torbido and Pulcino, and surrounded by the high peaks of the Lucan Apennines: Serra Rotonda, Serra Lunga, Monte Coccovello, Roccazzo and Monte Sirino, to whose slopes we find the lake with the same name.
Enclosed by uncontaminated natural beauties, the village of Nemoli shows off a varied vegetation, characterized by fruit trees, beech trees and olive groves, warmed by the yellow brooms that with their exciting smell make idyllic the passage in those areas; the fairytale atmosphere is made also by the presence of small special animals such as the fox, the hare, the badger, the marten, the hedgehog and the rare hazel dormouse or little squirrel, and flown over by ravens, kites and buzzards.
A true natural oasis in which people can abandon themselves in healthy relaxation in the open air, forgetting the frenetic rhythms of everyday life and the obsessive weight of technology …
It was born with the name of Bosco around the year 1000, even if the traces of the first settlements date back to the V century BC as evidenced by small bronze statues representing animals and warriors, objects that refer to the ancient Phoenician population.
Initially merged with the town of Rivello as a farmhouse and dominated by the Benedictines of Lauria, it gained its autonomy only in 1833 with the name of Nemoli, from the Latin expression Nemus Olim or “once Bosco”.
A change-name occurred with a special Bourbon decree immediately after the destruction of the homonymous village, Bosco del Cilento, to be set up against the Bourbons of Naples in 1828.
And only a century later, exactly on October the 11th 1938, the Nemolese obtained their own parish with the construction of the Church of Santa Maria delle Grazie.
Its demographic and geographical growth is linked to well-defined events including the arrival of a large part of a population expelled from Calabria, the Waldenses, and later the construction of a consular road called “delle Calabrie” and commissioned by Giuseppe Bonaparte in 1806. This ensured economic prosperity and favoured the creation of factories such as ironworks, copper plants and mills.
A past that still resonates today in the somewhat developed craftsmanship of wood, copper and wrought iron.
CULTURAL AND ARTISTIC HERITAGE
Walking through Nemoli is like jumping back in time, inside a small medieval village, lined by alleyways called “strettole”, hosting many ancient stone fountains and embellished by the imposing presence of majestic historic buildings that display portals also stone-made by local stonecutters. It is among these pieces of history that stand out two magnificent churches: the seventeenth-century church Santa Maria delle Grazie and the church of Lake Sirino, next to which we find another building of great interest, Palazzo Filizzola.
Three containers of history and art of the place. Great attractors for those who love art, the past, and the knowledge of the identity of others through these tools.
In the Mother Church of Santa Maria delle Grazie are kept objects of great value: a byzantine style wooden aedicule depicting a polychrome Madonnina dating back to 1300, placed above the high altar, a sixteenth century holy water font and a beautiful rose window of Florentine artistic glass windows .
Instead, the church of the Madonna del Lago is enriched by: a rose window and various Neapolitan school effigies, a wooden sculpture of the Holy Family and a Christ created by the master craftsmen of Ortisei.
FOOD AND WINE
The flavors and smells of Nemoli’s cuisine are those of an ancestral tradition, recalled and relived with the classic homemade pasta, vegetables, baked or grilled lamb but especially pork meat. On the table can’t be missed sausage, soppressata, capocollo and various hams.
And for those palates looking for tasty and particular dishes we find the renowned polenta di Nemoli, to whom a festival is also dedicated. Prepared with yellow flour, the polenta is cooked for a long time and then placed under a cloth to rest and cool. Once settled, the dough is sliced with a thread and seasoned with sausage sauce or, alternatively, with peppers, cruschi and potatoes.
Also interesting are dishes such as the so-called ghiummarieddi, entrails rolls, and the “tripe”.