This village was subject to several dominations. First the Arabian one, then the Swabian and the Longobard. Later it became a fief of several feudal families. On the central vault in the Main Church (XV century) there are some frescos. In the Church there are also a wooden statue of the ‘Madonna delle Grazie’ (XV century), a canvas representing the ‘Madonna col Bambino’ by Pietrafesa and a silver Cross for processions (XV century). Near the village there is the Sanctuary of Monteforte and in its Church some frescos of the XII, XIII and XVI centuries are kept. A few miles distant from the village, there is the ‘Piana del Lago’, a very good ski slope. Between Maruggio Mountain and Arioso Mountain there is the ‘Rifugio della Maddalena’, surrounded by an evocative wood in which, according to an old legend, the martyrdom of Saint Gianuario, Bishop of Carthage, took place.
14 February, feast of Saint Valentine. The cult of Valentine belongs to a popular and religious tradition: almost 30% of the population carries the name of the Saint. The veneration of Valentine goes back to the tradition that, at a time of great famine to the country, the Saint along the Appian Way from Rome to reach Apulia, stood near the small town worked miraculous cures. He saved the inhabitants from famine. The Festival involves lighting of bonfires along the streets of the village beginning food festivals and folkloric performances. The sacredness of the feast, also providing for the celebration of holy mass for couples during that year make 50 years of marriage, to seal the sacredness of lasting bonds of love so that we can be an example for all young people who are preparing to start a life as a couple.
First Sunday of June: pilgrimage to Monteforte Sanctuary
August 15: feast of the Assumption, back country image of the virgin from Monteforte Sanctuary
September 24: Feast of San Rocco
The gastronomy of Abriola is entirely based on local products. Ancient recipes but simple and tasteful.
Hand made pasta with bread crumbs
Pork, peppers and potatoes are the basis for a second course very elaborato-
Tumacell’, dish prepared with the entrails of seasoned pork with salt, pepper, bay leaves and then wrapped with fried pork wedge.
U v’scuott ra Maronn is a traditional biscuit eaten during a religious festival.