St. Proculus Church

St. Prokulus' Church

A little church ‘sui generis’

The St. Prokulus' Church in Naturns/Naturno occupies a special position among all Romanesque churches in South Tyrol. This small church on the Roman Via Claudia Augusta was built in the 9th century AD. and is probably the oldest preserved building of the early Christian era in the Alpine region. The tower with coupled round arched windows and low, walled pointed dome in Romanesque style was only added around 1185.
St. Prokulus' Church is also famous for its pre-Carolingian cycle of frescoes. These are some of the oldest preserved pre-Romanesque murals. The frescoes are so well preserved in part because they were hidden under a layer of Gothic paintings applied in the late Middle Ages until the 20th century.

Further archaeological excavations revealed the remains of a late antique house and an early medieval tomb. Burial objects, such as a Germanic short sword and other objects were discovered. Archive material and human bone finds also testify to the cemetery's use as a plague cemetery after an epidemic in the middle of the 17th century. After all, St. Proculus was located outside the village centre.

The Proculus Museum
In 2006, the ‘Prokulus Kulturverein’ association founded the Proculus Museum a few metres from the church. This architectural gem features a ground level entrance that leads down into the underground museum rooms. Along a route through the museum, the Gothic frescoes that were removed in the church to bring the older paintings back to light can be seen, among other things. By means of finds, pictures, maps, and cinematic techniques, four ‘space-time stations’ transport visitors back to the epochs of late antiquity, the early Middle Ages, the Gothic period and the 17th century.
Opening hours summer: 3/24/2026 - 10/29/2026
 
Mon
Tue
Wed
Thu
Fri
Sat
Sun
10:00 - 12:30
14:30 - 17:30
International Museum Day: 5/17/2026 - 5/17/2026
 
Mon
Tue
Wed
Thu
Fri
Sat
Sun
10:00 - 17:30
Romanesque Day: 10/10/2026 - 10/11/2026
 
Mon
Tue
Wed
Thu
Fri
Sat
Sun
10:00 - 12:30
10:00 - 17:30
14:30 - 17:30
Impressions
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Braised beef with Pinot Noir

Braised beef with Pinot Noir

A recipe from the Weinkochbuch Meraner Land wine cook book

Ingredients
800 g of beef (rump or shoulder)
750 ml of brown veal stock or meat broth
Freshly ground salt and pepper
4 pieces of dried porcini, softened in water
4 tbsp of oil for sautéing
1 sprig of thyme
300 g of roasted vegetables (carrots, onions, celery)
1 sprig of rosemary
100 g of ripe tomatoes
1 sage leaf
30 g of tomato purée
1/2 bay leaf
250 ml of Pinot Noir
1 tbsp cornstarch for thickening the sauce
1 clove of garlic
1 tbsp cold butter to give the sauce a glossy finish
Preparation
Season the meat well with salt and pepper, brown on all sides in a hot casserole dish in oil and then remove from the casserole.
Cut the roasted vegetables into rough cubes, put in the casserole, brown lightly and pour over excess fat.
Add the tomatoes and tomato purée, slake with the red wine, add the meat and allow the liquid to almost completely boil down.
Add the garlic clove, brown veal stock, dried mushrooms, thyme, rosemary, sage and bay leaf, cover and braise in the oven until tender at 160-180º C for 2 to 2 1/2 hours. Turn the meat often as it cooks.
Remove the meat from the casserole and keep warm.
Remove the fat from the sauce, leave to simmer until it reaches the right consistency (approx. 15 minutes), strain and if necessary thicken with a little cornstarch and add butter for a glossy finish.
Slice the meat, put on plates, pour on the sauce, and garnish with bacon bits and croutons

Tip:
We recommend that you serve this dish with mashed potato, homemade potato waffles or broccoli florets.
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