Paestum (Salerno)
EAAOP-7 will be held at the Hotel Ariston Paestum
Via Laura, 13 - Capaccio-Paestum (SA).
The Ariston Hotel
The Ariston Hotel is located in the Bay of Paestum, a few kilometers from the famous archaeological area and 600 meters from the private beach. A privileged place to visit all of Campania. We are in fact 20 minutes from Agropoli and 30 from Castellabate, two pearls of Cilento, and just over an hour from Salerno and the Amalfi Coast.
History of Paestum
Founded by the Greeks around 600 BC, Paestum was initially called Poseidonia, from Poseidon, or Neptune, god of the sea, to whom the city was dedicated. Between 400 and 273 BC it was occupied by the Italic Lucanian population.
In 273 it became a Roman colony with the name of Paestum. Its temples are now a UNESCO heritage site and the degree of conservation of these majestic monuments is truly appreciable, especially as regards the Doric temples dedicated to Hera and Athena.
Paestum represents the best-preserved archaeological site today. It stands on the Sele plain right on the Gulf of Salerno. Not far from the temples is the National Archaeological Museum of Paestum containing objects of predominantly ancient Greek manufacture, found in the various necropolises in the surrounding area. Among the most beautiful finds preserved in the museum we find the paintings found in the so-called “tomb of the diver”, the only remaining example of Greek painting from Magna Graecia.
In addition to being a site of very important archaeological interest, Paestum is also a tourist destination for its sea and good food.
Paestum is characterized by a long (15 km) and wide beach, bathed by the Cilento sea and a popular destination in summer. A very large pine forest stands between the coastal road and the beach.
Paestum is in the center of the Piana del Sele, the homeland of buffalo mozzarella, a very tasty traditional fresh cheese awarded the DOP mark, an irreplaceable element of pizza margherita and Italian cuisine.
In Paestum there are many dairies where it is possible to take guided tours to see how mozzarella is produced, and above all to taste mozzarella in its various forms.