La costiera amalfitana è un luogo unico nel suo genere, per il paesaggio incantevole e per la sua storia. Ma la sua ricchezza consiste anche nel suo patrimonio di biodiversità. Ci riferiamo a molte specie autoctone (frutti, ortaggi, grani, ecc.), tra cui un antico ortaggio risalente al XIX secolo: il pomodoro Re...
Le zeppole sono un dolce tipico dell’Italia meridionale. Si tratta di deliziose frittelle ripiene di crema, tradizionalmente consumate in occasione della festa di San Giuseppe. In effetti è alquanto curioso che in piena Quaresima la tradizione accolga la preparazione di un dolce fritto e godurioso. Un particolare...
La dieta mediterranea è ormai conosciuta e rinomata in tutto il mondo, oltre che essere presa a modello ogni qual volta si parla di alimentazione sana ed equilibrata. Si tratta in realtà di un modello nutrizionale recente, ispirato ai modelli alimentari che si sono diffusi in alcuni paesi del bacino mediterraneo come...
Rendezvous with the traditional festival at the end of July in Frigento The cuisine of Frigento is traditionally a folk cuisine whose recipes are characterized by the easiness of execution and the ingredients, almost exclusively coming from the fields. The lands are mainly occupied by olive groves and vineyards but...
The crunchy ‘Zitella’ Apple of the hills of Avellino and Benevento In the hill and mountain areas of Avellino and Benevento, we still find, in the mixed orchards of familiar kind, very vigorous trees of the ‘Zitella’ (spinster) apple, a cultivar once largely spread, along with other traditional varieties. Its fruit is...
The Roccocò is a baked Neapolitan dessert. Its unique taste is due to the almonds together with various spices. Its scent characterizes the Neapolitan Christmas. The first recipe of the Roccocò dates back to 1320. The dessert was initially prepared by the nuns of the Real Convento della Maddalena. The term Roccocò...
The cookie of Castellammare is a cookie looking like a cigar, born in 1848 in Castellammare di Stabia. As the decades went by, it appeared and developed the tradition of arriving in Castellammare to taste these cookies dipped in the water of the Virgin Mary. The story started to become complicated when Lady Concetta,...
Since always, the people of Gesualdo are, and not casually, called with the nickname of Menestrari (greengrocers), for the copious fruit and vegetable productions that enriched the local markets and those of the near villages. The cuisine of Gesualdo is simple and little sophisticated and fully embraces the peasant...
Marked sweet taste, robust, crunchy texture and little floury: the Marrone of Roccadaspide is a real flagship of Campania. Vast territories of Cilento have favorable conditions for the cultivation of the chestnut tree, such as territories with acid reaction, or at most neutral, of volcanic origin. The chestnut groves...
The pizza figliata of the province of Caserta has a really bizarre name. First of all, the pizza figliata is not a pizza but a dessert. Somebody asserts that the nickname ‘figliata’ (meaning that it has made children) depends on the fact that it tends to break into many small honey balls. Others believe that it...
