Carovigno is located on the last hill to the south of the plateau of the Murge only 6 kms away from the white city of Ostuni and 6 kms from the sea.

Its origin is ancient, even dating back to the Stone Age; in fact this is attested by a few relics from the Paleolithic to the Neolithic period that have been discovered; important remains of human settlements are still visible in the Carisciola district and near the “Mezzaluna”.

In the first place, among the attractions of Carovigno we must mention the famous castle "Dentice di Frasso", surrounded by walls and the wonderful municipal gardens;that continue through the narrow alleys of the old town and whitewashed houses. Equally as important was the Castle of Serranova, a few kms from Carovigno with an adjacent chapel dating back to the seventeenth century.

Another jewel of the town is the “Santuario di Belvedere” that welcomes many visitors each year. It is situated in an oasis of peace 4 kms from Carovigno on a hill where one can enjoy a magnificent sea view.
Underneath the church is a system of natural caves with frescoes of the Virgin and Child.
A very important event for the town is the traditional beating the "Nzegna", during the Easter procession.

SUMMER IN CAROVIGNO:

• The Patronal Feast of Easter with the most spectacular feature of the “sbandieratori” repeatedly champions in Italy and in the world;
• Between July and September: one can participate in various cultural events that take place in the Square, the Castle and at “Torre Santa Sabina”.

Typical products .... fish
Our sea is rich in fish, including bluefish, sea bream, mullet, scorpion fish, squid, octopus, clams and mussels. Most well-known are the mussels of Taranto that are still cultivated using a very ancient method.
Following common tradition, people buy their fish either directly from fishing boats on their return to port or in the fish markets, which are usually once a week in all the towns. 

.... And a special recipe "Spaghetti with mussels"

Wash and clean the mussels thoroughly, removing the external crust; shell the mussels and preserve their water, but ensure it is properly filtered. In a saucepan prepare a sauté with olive oil, garlic, parsley and a little pepper, add the mussels and white wine by pouring the filtered water to flavour, add the peeled tomatoes or fresh tomatoes and cook for a few minutes.
Cook the spaghetti in salt water for 11 minutes, drain and mix with the sauce for a couple of minutes, add another sprinkle of parsley and serve.