Procida has an area of 3.7 km ². The perimeter is extremely jagged, measuring about 16 km. The municipal area covers the whole island of Procida and the nearby islet of Vivara (0.4 km ²), two islands in the Gulf of Naples in the group of islands flegree.
The relief is the highest hill of Terra Murata (91 m ), topped by a fortified village of medieval origin.
The island is located at a distance of about 3.4 km from the mainland (Canale di Procida) and is connected by a thin bridge to the nearby island of Vivara.
Its coasts, low and sandy in some areas, elsewhere on the peak sea, give rise to different bays and headlands that offer shelter to small and navigation have enabled the creation of three marinas on the slopes north, east and south.
Most of its coastline is included in the Marine Protected Neptune's Kingdom.
Traditionally, the town is divided into nine districts, these crabs: Terra Murata (the oldest suburb) Corricella (a quaint fishing village), Sent'cò with the commercial port of Marina Grande, San Leonardo, Santissima Annunziata (also called Madonna della Libera) Sant'Antuono, Anthony and Chiaiolella (a marina in the south).
Cooking and typical products
Procida in the kitchen are the master land products (especially artichokes and lemons) and the sea.
The lemon Procida has the particularity to be very large, very sharp and the albedo (the white part between the peel and pulp) well developed. One of the special dishes that use this product is the traditional lemon salad, made with lemons of Procida in chunks, garlic, chili, salt and mint. Excellent also the production of the classic limoncello.
Pasta that is distinctively poor fishermen, where you use green peppers and fried anchovies.
Among the traditional desserts are the casatiello sweet, a sort of typical Easter cake leavened with yeast usually used for bread. Is rather more modern language, a cake composed of puff pastry filled with custard and coated with sugar.
