The Amalfi Coast is well known amongst tourists and suffers a mass tourism development. The rural area of Tramonti, though being part of the Amalfi Coast, is less known due to its situation between the mountains.

That brought our trainee Séraphine Reeg to write her master’s thesis about “How to create a sustainable, decentralized and non-seasonal tourism in the rural community of Tramonti on the Amalfi Coast”. If an activity is sustainable, it can theoretically continue indefinitely. Thus the aim is making all activities as sustainable as possible, especially where biodiversity is fragile. 

Some points for creating a sustainable tourism are shown in the following mind map (click to zoom):

Even though some large tour operators focus on the environment, local well-being is often overlooked. The reason is simple: ecological commitment is part of their marketing strategy, social investment not necessarily.

Different studies have identified that the residents’ attitudes towards tourism have an impact on tourism development. In general, tourism is recognized as having positive economic impacts, but negative environmental and cultural impacts. But it is also important that residents accept tourists voluntarily. An effective way for locals to tolerate tourists is their involvement in tourism planning.

Moreover, the awarding of eco-labels (to accommodation, restaurants etc.) can be effective in supporting sustainable tourism, by encouraging tourism stakeholders to commit to the environment. They also facilitate the attraction of responsible tourists. 

Tramonti

The rural area, which Tramonti is part of, needs to attract tourists and at the same time guarantee a sustainable development. There is little infrastructure, though a restoration of abandoned houses can, together with agritourism establishments, serve as tourist accommodation.

Local income can be increased and diversified by attracting tourists, also during low season. There are many trails around, which cross the mountains and valleys as well as the vineyards and other terraces. The surroundings dispose of a large biodiversity, which can help develop nature tourism, especially hiking (which requires constant trail maintenance) and mountain biking (for which bicycle rental shops need to be put in place). These can be practiced in low-season as well.

Thanks to its fertile soil, Tramonti disposes of a lot of agricultural fields. There are still some farmers preserving the ancient agricultural know-how. Some have already seen the potential and opened agritourism establishments. Many typical products exist in this area: sfusati lemons (being used for the production of limoncello), the ancient Re Fiascone tomato, historic wine and pizza, a special form of bread that is found only on the Amalfi Coast, cheese from the local cheese factories, and more.

All these products could be promoted in workshops about cooking and cultivation. By disseminating know-how on local products, interest in agriculture could be developed at the same time. Culture and traditions are still well preserved in this rural area, which could be a way to teach culture to foreigners. This would create a real contact between locals and tourists. But it would also be a way to learn Italian, during informal on-site language lessons.

By offering activities for all age groups, a wider clientele is targeted, such as couples, families, solo travelers, etc. Thus, several activities will be possible, distinguished between those that take place in nature, those that teach culture and / or cooking to tourists and those that serve to educate different age groups in a non-formal environment. But most of the time, activities are linked to several of these points, which increases the level of learning.

As the tourism industry is more reactive than proactive, sustainable tourism must be imposed by regulations or pushed by tourists. Thus, the most important factor for a sustainable tourism is education, as Acarbio does it already in their camps and activities about non-formal education for young people, the most receptive generation.

Séraphine-Noëlle Reeg * studying Tourism and Sustainability at the University of Montpellier, France

Another less known legend from around 1300 BC is the one of Orpheus, a singer of the Greek mythology, accompanying the Argonauts while sailing along the coast. While the Argonauts where tempted by the sirens’ song, Orpheus just outsang the sirens and thus dispelled their powers, which brought them to throw themselves into the water and be transformed into the three small islands on the coast. But the original sirens were not like we imagine them today, a beautiful woman with a fish tail. Back in the days, sirens had the body of a bird and the head of a beautiful woman (or sometimes, the other way round). This also explains the name of the islands, which is Li Galli (The Roosters).

ROMAN EPOCHE

Real historic evidence is more difficult to reconstruct due to Mount Vesuvius’ eruption in 79 AD, destroying everything around, including Pompeii and Herculaneum, that are famous touristic sites today. Various sites of human population have though been confirmed for the time span going from prehistory to roman times.

In Minori, the first populated site at the Amalfi Coast, is still remaining an ancient Villa Romana, built in the 1^st century AD. This and other villas were used by Patricians as vacation houses, while the interior of the region was used for cultivation. Vesuvius’ eruption destroyed not only all the area and led to landslides, covering the Rilla Romana and lots of infrastructure in mud, but its vulcanic deposits sedimenting on the territory also had a good impact on the soil, making it very fertile.

On the other side of the mountains lies Nocera, which originated from Nuceria Alfaterna, a very important ancient city lying in the same agglomeration as Pompeii. It has its origins in the VI century BC, around the same time that Pompeii was built and was a very important commercial city.  In 216 BC, it was plundered by the Carthaginian general Hannibal but was then rebuilt by the emperor Augustus. Only in 42 AD it became part of the Roman colony, though still preserving the Greek language. Later, Neapolitan derived out of a mix of Vulgar Latin and Greek, but it also has some influences from Spanish and French. The

EARLY TRAMONTI

In medieval times, the Amalfi Coast was constructed out of civitates and terrae, cities and lands. Tramonti consisted of 14 dispersed farms – except for one that is today only a ruin, these became today’s 13 districts of the community. Its original name was Transmonti, meaning “between the mountains”. Between 500-550 AD, roman populations were found settling between the Monti Lattari, the forested mountains where Tramonti lies in between. Their name which translates to “Milky Mountains” was given by the Romans due to the milk production like the many cheese varieties coming from the high number of goats and sheep that were held here.

THE REPUBLIC OF AMALFI – ONE OF THE MAJOR ITALIAN MARITIME REPUBLICS OF THE MIDDLE AGE

From the 6^th century, Amalfi became a major seafaring power thanks to its trading with grain, timber, salt and slaves from the interior. The wood came from Tramonti, disposing of a large number of forests. Until then, the area was one of the rare ones whose forests had not been exploited yet. Most of the Mediterranean had already been deforested from the Romans and was probably one of the main causes of the fall of the Roman Empire. After that first big deforestation, another one took place after the Middle Ages, until around 1700 when populations started to realize the unsustainable outcomes resulting from too less forests.

In exchange of their export products, Amalfi’s nobles received gold dinars from Egyptian and Syrian mines, with which it bought the Byzantine empire’s silks that it resold in the West. While most of Italy’s economic system still worked with exchanging goods in the 9^th century, Amalfitans used gold coins. During that time, Tramonti was characterized not only by forests, but also by agriculture, used to cultivate wine (which had been introduced by the Romans), fruits and vegetables.

Later, the coastline became property of the Duchy of Naples, until Amalfi declared its independence in 839. In 1077, it was incorporated in the Norman Kingdom, where it rose to influence and wealth due to its active trade with the Orient. Being a major sea power, Amalfi got into conflict with Pisa, Genoa and other neighbours. Also, its wealth attracted pirates, who the army could rout instantly. After a long series of attacks, it was annexed to the Kingdom of Sicily in 1131, though still retaining a certain autonomy in managing maritime commercial affairs.

LATE MIDDLE AGE – THE CONSTRUCTION OF THE TERRACES

While in the medieval times, the fields mainly belonged to clergymen and monks, as well as to the nobility, in the XI century, some farmers could buy vineyards and forests due to commercial relations with Puglia, which rose their financial status.

The transformation to terraced landscapes took place mainly in the 12^th and 13^th century, initiated by monasteries. The Duchy of Amalfi was able to make huge investments in this development. Besides growing various plants, the monasteries also brewed beer and created culinary products like the Neapolitan Sfogliatella, a pastry that is very known today. During that time, the coast still missed accessibility. Until the 1800s, accessibility from one part to another was only possible by mule. Thus, the region’s traditions and products were preserved better than in other zones that were already globalized.

Thanks to its position, Tramonti became an important defensive force throughout the centuries. This did though not suffice to prevent the Pisans’ various attacks. These, together with natural disasters like a tsunami in 1343 as well as epidemics like pest and cholera in the 17^th century, diminished the coastal population and made the area poorer over the centuries.

THE STORY OF THE PIZZA OF TRAMONTI

But Tramonti had also another function: It provided dehydrated bread for the sailors that could be stored for months on the sea and eaten after dipping it into some sea water. For baking it, the oven has to cool down, so to not lose the heat, the bakers prepared a dough consisting of rye, millet and barley flavoured with spices and lard in order to be consumed freshly. This was the origin of today’s pizza. As trades with Napoli began to grow at the end of the 15^th century, their recipes got exported to there. It became very common to make that kind of bread that is today known as pizza, nearly every family had their own oven and prepared it.

So the Pizza became popular and developed, and around 200-300 later, tomatoes were added, especially the Fiascone tomato which was very common at that time, as well as olive oil, garlic, oregano and lard. Sometimes they also added salt and homemade cheese which was similar to mozzarella. Every family had cows back then, which made it easy to make their own cheese. Mozzarella was also one of the main ingredients, together with basil and Re Fiascone tomato, that constituted the world-famous Pizza Margherita dedicated to the Queen of Italy in 1889. In the year 1955, the Tramontain Luigi Giordano exported mozzarella and finally pizza to Northern Italy. His success brought nearly half of the population to follow him and open pizzerias in the North.

But not only the products, also stories about the Amalfi Coast’s beauty started to spread in the north. The economy had been based on farming and on the crafts industry. The unique landscapes, filled with vines, olives, lemon trees and more attracted a lot of young men from the upper class that were travelling through Europe in the time between 1700-1900. Goethe, who came to Italy in the years 1786-1788, wrote about “the land where the lemon-trees blossom”. But Praiano, Positano and Capri as spaces for culture and art also attracted many more poets, artists and musicians. The coast became also a refuge for artists during fascist times and communist Russia. Jewish migrants settled on Capri. But also students and professors came to Italy to learn about medicine, transporting the knowledge to northern Europe. Through their commercial relations with African countries, southern Italy served as a front gate not only to medical, mathematical and philosophical knowledge, but also to inventions like paper and the compass. Culinary products like coffee, sugar and tropical fruits were imported from Arab countries to Italy and from there exported to the North.

GLOBALIZATION AND TOURISM

Thanks to the growing tourism sector, the Amalfi Coast resurrected in the second half of the 19^th century.

In 1997, the territory was declared a UNESCO world heritage site because of its terraced landscape. But not only the UNESCO realized its uniqueness, also tourists did. The Amalfi Coast became a famous and well-visited area, appreciated for its picturesque landscape. By now, tourism is the strongest economic sector on the coast and substituted agriculture as main income. There are many tourists coming to the coast between Spring and Autumn.  

Few people know that the region consists not only of coast, but also of rural areas like Tramonti, where traditions and culture are still very well preserved. Through its activities, ACARBIO promotes the cultural and natural heritage, especially in the upper towns along the valley and the mountains. Our aim is to initiate sustainable touristic activities that are benefiting the families and farmers who are still cultivating this territory. That means inviting people to look further the mainstream coastal attractions and discover the rural area around that still has some preserved landscapes and ancient know-how about the agriculture, as well as lots of beautiful paths to walk while listening to birds singing all day long.

If you want to read more about the history, here are some sources for further information:

http://www.naplesldm.com/amalfi.php

https://www.nationalgeographic.com/travel/world-heritage/amalfi-coast-italy/

What to visit in Tramonti:

https://www.amalficoast.com/l/campania-4/amalfi-coast-1/tramonti-11

Some more history in Italian:

https://www.ecostiera.it/un-piede-nella-barca-e-laltro-nella-vigna-lantico-miracolo-amalfitano/?fbclid=IwAR3rtnJgJR22uJ2MzWQ86oV5BMhvegadxxxS62wygMXQ9vxzae1_oCCfF2E

Books about the Amalfi Coast’s history:

Tramonti la terra operosa – Casali, pievi, uomini e poderi: le matrici della vita rurale in Costa d’Amalfi. Centro di cultura e storia amalfitana, 2008.

Gargano G. La città davanti al mare: aree urbane e storie sommerse di Amalfi nel Medioevo. Centro di cultura e storia Amalfitana, 1992.

Gargano G. La nobiltà aristocratica amalfitana al tempo della Repubblica indipendente (839- 1131). Rassegna del Centro di Cultura e Storia Amalfitana, 2005.

D’Antonio N. Campania. Le città del vino. Ci.Vin, 2007.

Séraphine-Noëlle Reeg * studying Tourism and Sustainability at the University of Montpellier, France

This spring, we came to Tramonti as trainees to discover Italian culture and terrace life on the Amalfi Coast: We are learning a lot about the importance of agriculture and local production in the area and helping to preserve this unique and fragile landscape.

The basic of this astonishing Coastline of the Amalfi Coast is the gardening and the agricultural activities that the locals still maintain. This serves in preserving the beauty of the landscape, but also in amazing food, healthy life style and the preserving of traditions.

Have a look below!

Séraphine-Noëlle Reeg * studying Tourism and Sustainability at the University of Montpellier, France

The name Tramonti means “(land) between the mountains” in Italian. It is situated in between the green Monti Lattari (“Milky Mountains”), where excellent dairy products like mozzarella and ricotta are made. The name for the mountains was given by the Romans due to the many goats and cows that were bred in the area and brought the milk for these cheese variations. Today, there are no more cows, but still goats and especially sheep. There are though still various cheese dairies in Tramonti and its surroundings.

Situated between the mountains, Tramonti is surrounded by many beautiful pathways, going through the terraced landscapes like vineyards and orchards. When coming to the region, you should try out the very unknown Sentiero delle Formichelle which is situated between Tramonti and Maiori. You can also hike the Monte Finestra, one of the mountains overlooking Tramonti.

View over Tramonti (top) and Minori (bottom) from the Sentiero delle Formichelle

Even though Tramonti is not very known among the Amalfi Coast’s tourists, it has an important history.

The pizza we all know and love today was created in Tramonti. How? To explain this, we have to look a bit further. When during the time of the Duchy of Amalfi, the coast had commercial relations with Arab countries, sailors needed to spend a lot of time on their ships in order to get there to North Africa. The food they could easily transport and keep for a long time was a special kind of bread. This bread, coming from Tramonti’s bakeries, was baked until very dry and could be stored for months. Baked without salt, the sailors just put it into saltwater and could eat it afterwards.

The bakeries, while waiting for the oven to get to the right temperature, tried something out. They made a dough out of rye flour, germanella, millet and barley and seasoned it with spices and lard. This was the base of today’s pizza. Later, they added tomato on top, notably the local variety the Re Fiascone, which became one of the main ingredients, together with mozzarella and basil. The pizza created with these three toppings, representing the Italian tricolore, was dedicated to the Queen of Italy, named Margherita, in 1889.

The above-mentioned tomato variety Re Fiascone was very common for a long time and every family was growing it. The seed that was spread hand by hand disappeared more and more in the 19^th century. It got mixed with other varieties or was replaced with less tasty varieties, but that are also easier to cultivate. Re Fiascone is very sensitive and cannot be transformed with machines, only manually. Thanks to the collaboration with some local farmers, ACARBIO could recover and promote that very tasty tomato variety.

Apart from that, the Amalfi Coast is known for its lemons called “sfusati” – that local variety which also exists in Sicily is very huge, almost like a Pomelo, and a bit sweeter than other lemons. You can even eat its pulp! Many local products are made out of lemons, such as the famous limoncello, but also lemonade and lemon jam. Their peel can even be used to make ecological cleaner or detergent.

The lemons also grow in Tramonti, but more in the lower parts of the community. When getting higher up, you will see more vines, and at the highest points, there are growing mostly chestnut trees.

The vines bring a very special and old wine: The red wine “Tintore di Tramonti” is one of the oldest varieties in Europe. It survived the phylloxera epidemic, which destroyed most of the vines in Europe. At the end of the 19^th century, American vines were imported to Europe for experimental purposes.  Their roots carried an aphid against which the native American roots are resistant. But once the vines were planted into the European soil, they migrated to the European roots, which were not resistant to it. The most devastating effects were experienced in France, but also other European countries like Italy, Spain and Germany lost whole varieties of wine. The solution to save the wine industry was to graft European vines onto phylloxera-resistant American rootstocks. Even today, this procedure is still used in many wine regions.

So, what about the Tintore di Tramonti? Apparently, phylloxera didn’t like the pH levels of volcanic and some sandy soils, leaving alive the Tramonti vine. A few other places in Italy – in Campania, Calabria and on Mount Etna in Sicily – also still grow pre-phylloxera vines.

All these products grow on terraced landscapes, typical for the region and necessary due to its mountainous terrain. The promotion of the local products helps to maintain the terraced landscapes – for cultural and safety reasons, as well as for preserving biodiversity – and to support local farmers, meaning a sustainable way of agriculture. ACARBIO is focusing on the recovery of the local biodiversity and mainly on endangered species, promoting a sustainable development of the area.

To find out more about the local variety Re Fiascone, you can check our website www.refiascone.it.

In the following video, you can learn more about Tramonti in general, but also about the pizza and the local variety Re Fiascone: https://www.facebook.com/comunetramontisa/videos/621989975337733/

More about the history of Tramonti pizza and how it was exported can be found here: https://www.acarbio.org/en/storia-della-pizza/

If you want to know more about the importance of terraced landscapes, you can read our article about it here: https://www.acarbio.org/en/terraced-landscapes-on-the-amalfi-coast/.

To get more information about the Sentiero delle Formichelle and other things to do and visit on the Amalfi Coast, check out our following post: https://www.acarbio.org/en/things-to-see-in-the-amalfi-coast/

Séraphine-Noëlle Reeg * studying Tourism and Sustainability at the University of Montpellier, France

A virtual travel experience to Italy’s amazing landscapes and wonderful seaside. Have a look at all the beautiful things to see and do at the Amalfi Coast. Use your free time for a virtual travel experience without having to wear a surgical mask or carrying an exit certificate. It will for sure stimulate your wanderlust and give you ideas of what to do in summer time, once the Covid lockdown is over. 

The Amalfi Coast is also the home of Re Fiascone, a very special tomato variety, unique for its taste and sensitivity, making it very rare. Having become popular after being dedicated to King Umberto I in the late 19th century, it is also known as Re Umberto. It was as well used as one of the main toppings of the original Pizza Margherita, dedicated to the Queen Margherita.

After it got almost forgotten with the industrialization, ACARBIO is now, together with some local farmers, re-cultivating this ancient tomato variety, to recover and promote local production and agriculture, notably the Re Fiascone. Agriculture is not only continuing during Coronavirus in Italy, it is also a very important work during lockdown, assuring food supply.

Here you can find more information about Re Fiascone and our projects: https://www.refiascone.it/en/

Following, you can find some beautiful photos of the different kinds of landscapes the Amalfi Coast has to offer:

The wineries, growing in pergola systems and bringing some of the oldest wines in Europe, coming from before the phylloxera outbreak in the 19^th century. That epidemic had emptied most wine regions, but did not like the volcanic soil of the Tintore di Tramonti.

Many families have wineries here that are not commercialised. That means you can taste some unique wines here that you won’t find anywhere else.

The Monti Lattari, “Milky Mountains”, named after the milk roads the Romans built to obtain some of their best cheeses. The area has excellent mozzarella, ricotta and many more cheese varieties.

The beautiful and mountainous coastline.

Séraphine-Noëlle Reeg * studying Tourism and Sustainability at the University of Montpellier, France

An experience of tasting the Amalfi Coasts flavors, at a local non-profit organisation in Tramonti, Amalfi Coast? Yes, that is possible! We share with you a piece of cultural history and patrimony to promote local food traditions and we offer different tastings for you, connected to a journey through the stories and traditions of this place. We are keen to share with people who visit the region the stories behind the traditional Italian food and the ancient “Re Fiascone” tomato and to let them taste real, sustainable and local food. That is why we decided to create a unique experience that will bring the participants to the past and the infinite flavors of Italy.

FOR GROUPS FROM 2 – 50 PEOPLE. CHOOSE EITHER:

• A cosy romantic and particulate tasting with 2 – 6 people
• Come with a big travel group and enjoy the rural family like environment
• Visit us for a study visit (tasting included) of rural development, sustainable agriculture and ecological projects

ACARBIO – sustainable development, old food traditions and biodiversity preservation in the area of the Amalfi Coast. Since ACARBIO was established, there has always been a commitment to protect the biodiversity of the Campania region and enhance the use of local products. For our organization is very important to be respectful to traditions and the environment, promoting sustainable agriculture practices and small-scale local production of fruits and vegetables, that are only present in this region. This is the case of the “Re Umberto” tomato, also known as “Fiascone”, a tasty and unique fruit from the 1800s, that was re-discovered with the help of local farmers that kept the seeds. To find out more about the project you can also visit www.refiascone.it/en.

There are three formats of experiences:

“Re Fiascone aperitivo”

Italy is famous for its ‘Aperitivo’. Wherever you go, you can find it in restaurants or bars. It consists of pre-dinner drinks and small dishes. In ACARBIO’s aperitivo, you will be able to taste different dishes with the ancient Re Fiascone tomato. Tomato tasting, red flavor from the 1800s. Since we are an NGO, we will ask for a contribution to the activities of our projects.

“Re Fiascone Lunch”

At lunch with the King of tomatoes: Three courses lunch, which includes even a dessert made with the ancient Re Fiascone Tomato.

“Ancient Flavors”

The Roman Cuisine in the Amalfi Coast: Discover the Eno gastronomic heritage of the Amalfi Coast based in Roman and Medieval traditions. Try the original pasta from 49 BC made out of an autochthonous cereal called “farro” and test the spiced wine used in celebrations during that period. Have a snack of the most popular bread in the Republic of Amalfi of approximately 900-1150. You will be introduced to the history of these époques at the same time you will learn about different varieties of grain and dough.

Reservation

If you want to immerse yourself in the traditional heart of the Amalfi Coast and experience these unique events, please contact info@riservabiosferacostiera.org for organisational details or write us here through this contact form. Since we are an NGO, your contribution will be used to sustain our activities and projects.

Additionally, the Erasmus+ Programme and its opportunities will be presented and experiences shared.

The event is open for everyone who is interested. Opportunities presented will focus on those for young people between 15-30 yo. Come and have a nice and informal talk with us!