ENTRANCE TO POMPEII: ACCESSIBILITY,FRUITION AND

CONSERVATIONOF THE AREA OF PORTAMARINA

Andrea Pane , Arianna Spinosa , Luigi Veronese , Maria Falcone ,Serena Borea1 1 2 1 1

1UniversitàdegliStudidiNapoliFedericoII,

DipartimentodiArchitettura,viaMonteoliveto3,80134Napoli

a.pane@unina.it, arianna.spinosa@unina.it, maria.falcone@unina.it, serenaborea@hotmail.com

2SoprintendenzaperiBeniArchitettoniciePaesaggisticiperilComunediRoma,

viadiSanMichele17,00153Roma, luigi.veronese@beniculturali.it

ABSTRACT

The ancient city ofPompeii isoneofthe most visited andoneofthe largest archaeological sites inthe world.

The strategies for the future of Pompeii must take into account aspects related to the site protection and

development, raising the quality of its use and preventing the adverse effects on its preservation. The project

‘Pompeii accessible’ has launched a systematic and interdisciplinary type of research, aimed at defining

strategiesforabetteruseofthearchaeologicalsite.

The area of Porta Marina and the Forum, the historic entrance to the city, has been identified as one of the

most important intervention areas to define new approaches to the problem of accessibility in Pompeii.

Criticalities and potentials of the area were identified, with a number of nodes, critical paths, and “points of

minorresistance”. General lists andmapsoftheentire areaunderexamination havebeencompiled, promptly

localising criticalities according to the different morphological and material types. Then, a ‘visitable’ path

from Piazza Esedra, leading through the Antiquarium to the Forum, has been highlighted, defining the

guidelinesforitsimprovementandenhancement.

Finally, the general objective is to satisfy accessibility requirements by means of targeted solutions,

characterised by high architectural, technological, and material quality standards, based on the principles of

minimum intervention and alternative solutions, as provided for in legal framework of reference on

accessibility.

Parolechiave/Key-words: Pompeii,accessibility, conservation,fruition