The Isole Tremiti are an archipelago in the Adriatic Sea, north of the Gargano Peninsula. They form part of the Gargano National Park. The name of the islands relates to their seismic danger with a history of earthquakes in the area: tremiti means “tremors”. Thousands of years of history can be found in this small archipelago and it is preserved in a large open-air museum.
San Domino is the most developed island and has the only sand beach in the archipelago.
San Nicola is where most of the population resides. It is the site of a monastery where a monk named Nicolò was buried. Legend has it that every time someone tried to move his corpse off the island, a violent storm would break out, preventing navigation around the island.
Capraia is deserted.
Cretaccio is a large block of clay and uninhabited.
Pianosa is a small, uninhabited island. Sometimes, during storms, the waves cover it.
The Archipelago Sea is characterized by crystal-clear waters that allow light to penetrate to great depths. Another interesting aspect is the presence of numerous underwater caves, which were created by the erosion of the limestone. The different configurations of the three islands and coasts are reflected in the type of seabed around them. The south-eastern slopes of San Domino and Caprara have a rocky bottom which extends to a depth of no more than 10-15 m. Near the island of St. Nicholas, the rocky bottom is made up of collapsed stones. While Caprara’s coastline, has a rocky bottom that does not exceed 30 meters. The north-west coast is characterized by high, steep cliffs.
The islands were used for the internment of political prisoners during Benito Mussolini’s Fascist regime. The islands have been a confinement place since ancient times. Emperor Augustus had his granddaughter, Julia the Younger, exiled to one of these islands, then named Trimerus, where she died after 20 years.
In the Middle Ages the archipelago was ruled by the Abbey of Santa Maria a Mare (“Holy Mary on the Sea”) at San Nicola island, apparently founded in the 9th century by Benedictine monks from Montecassino. In 1334 the abbey was destroyed by Dalmatian pirates from Omiš. In 1412 the Lateran Canons took ownership of the islands and restored the abbey with cisterns and fortifications that were able to withstand the assault of Ottoman ships in 1567. The abbey was taken over in 1783 by King Ferdinand IV of Naples, who set up a penal colony. During the Napoleonic age, the islands were a stronghold of Joachim Murat’s supporters, who resisted a British fleet in 1809. In 1843, to repopulate the islands, King Ferdinand II of Two Sicilies moved a number of people from the Naples’ slums to the islands and most became fishermen. In 1911, about 1,300 Libyans, who had resisted Italian colonial rule, were confined to Tremiti. After a year, around one-third of them had died, mainly from typhus.
The economy of the Tremiti Islands is mainly based on fishing, agriculture and tourism. The islands are now an important tourist attraction because of the clear waters surrounding them. Up to 100,000 visitors come to the islands in the summer season, as such, there is an increasing demand for hotels, apartments, resorts and campgrounds. Ferry services from the mainland operate from Termoli, Foggia, Vieste, Rodi Garganico and Capoiale.
Original Recipes From The Region.
Friselle with Tomatoes
The Friselle are typical of the region. They consist of bagel type bread made with durum wheat flour. That are cut in half horizontally (when half-cooked) and baked again until crispy.
- 4 friselle
- Half pound of cherry tomatoes
- Few leaves of basil
- Extra virgin olive oil
- Lettuce, optional
Cut the tomatoes into small pieces and place them in a serving bowl.
Add chopped garlic, chopped basil, a bit of oregano and olive oil.
Wet the friselle with a small amount of water and place them on a large plate
Cover the friselle with the tomato mixture. Serve with lettuce, if desired.
The region has a long coastline and a very active fish business with various types of seafood that can be found easily in local fish markets.
- 12 oz spaghetti
- 1 ¼ lbs mixed seafood (mussels, clams, etc.)
- 5-6 oz prawns (or large shrimp)
- 1/4 lb of eels
- 4 sea dates (unique to the region but similar to mussels)
- 1 clove of garlic
- 1/2 cup tomato pulp
Scrub the shellfish. Heat them in a frying pan over medium heat until they open.
Get rid of those that do not open.
Shell the prawns; debone and cut the eel into pieces.
Scrub the sea dates.
Cook one clove of garlic with some oil, add the clams, shrimp, dates and the pieces of eel and salt and pepper to taste.
Add the chopped tomatoes and chopped parsley. Cook over medium heat until the sauce thickens.
Cook the spaghetti in boiling salted water until al dente. Drain and pour the spaghetti into the pan with the sauce. Sautè for a couple of minutes and serve hot.
Broccoli with Black Olives
Broccoli is an essential part of the region’s cuisine.
- 1 ½ lbs broccoli
- 6 tablespoons extra virgin olive oil
- 2 oz pitted black olives, chopped
- 1/2 cup dry white wine
- 1/3 grated pecorino cheese
- 1/4 teaspoon chilli flakes
Cut the broccoli into small pieces.
Steam them for 4 minutes and put them into a saucepan.
Add the olive oil, olives, wine and chilli. Add salt to taste and cook over low heat for about 10 minutes.
Add the grated pecorino cheese and stir for another two minutes. Serve.
- 2 lbs boneless pork or veal loin
- 4 oz Mortadella, sliced thin
- 1 lb spinach
- 2 eggs
- 3 oz butter
- 2 tablespoons grated Grana Padano cheese
- A little dry white wine
- A little broth
Cook the spinach, squeeze dry and saute in a pan with 2 oz of butter and a little salt.
Beat the eggs with a pinch of salt and pepper, add the cheese, then add the spinach.
Pour the mixture into a greased skillet and make an omelet.
Pound the meat between pieces of plastic wrap. Place the slices of mortadella on the meat and then the omelet, cut to fit.
Roll the meat up jelly roll style and tie closed with kitchen twine.
Heat the remaining butter and a little oil in an ovenproof pan, brown the meat roll, sprinkle with wine and let it evaporate. Put the pan in the oven and cook for 1 hour and 20 minutes.
Pour a little broth every now and then over the meat to keep the bottom of the pan moist.
Serve sliced after removing the twine.