Malo

Province: Vicenza · Region: Veneto · Population: 14,641 · Postal code: 36034

The village gave its name to a book through a pun. Luigi Meneghello, born here, called his most important work Libera nos a Malo, which in the Latin Our Father means «deliver us from evil» and at the same time «deliver us from Malo». Published in 1963, the book has no real plot: it moves by what Meneghello called «parole-amo», hook-words, words able to drag a string of images and memories along behind them, and it tells the customs, the figures and the life of the village and of the Vicenza countryside between the nineteen-thirties and the nineteen-sixties.

Before that Malo had had some disreputable masters. In 1230 Frederick II made a certain Savino count of Malo, who judging by the documents was a usurer: he had lent at interest to a Milanese nobleman and, in 1225, to the countess mother of the Maltraversi counts. His deputy too, Bartolomeo Pagani, lent at usury, and in that same year he bought from the comune of Malo — in debt precisely because of those loans — property at Leguzzano and up in the hills. Earlier still, in 1184, the bishop of Vicenza Giovanni de Surdis Cacciafronte had been killed by an assassin from Malo named Pietro, and in 1200 it was the turn of his successor Pistore. Of the castle the bishop had built in 910 against the Hungarians, nothing more is said after 1311.

🎉 Festivals and feasts in Malo 1

Patron saint festival In 329 days

Santa Maria Liberatrice, patron of the land of the «pessa» Carnival

📅 Every year, on 8 September; the Carnival of Malo has paraded for over 90 years to win the «pessa»

Malo celebrates Santa Maria Liberatrice on 8 September; the Carnival of Malo, with majestic allegorical floats, has paraded through the historic centre's streets for over 90 years to win the «pessa», and in recent years a summer version, the Carnevale Estate, has also been held.

🍝 The flavours of Malo

Everything to eat in Malo →

Main course

Baccalà alla Vicentina stockfish slow-cooked with milk, oil and anchovies

Stockfish, milk, oil and anchovies, cooked for hours over the lowest heat: baccalà alla vicentina arrived from Norway with a shipwreck in 1432.

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