Food & Wine

The Liqueur Concerto (concert) is one of the oldest rosolios of the Amalfi Coast. For tradition, it is attributed to the inventiveness of the Monks of the Monastery of Saint Francis in Tramonti. In fact, once, the monks and the nuns were the only ones to have a real laboratory of pharmacy. They collected and...

Maiatica Cherry of Taurasi The Maiatica of Taurasi is typical of the valley of the Agro Taurasino, with medium size fruits, with a more intense red color skin at the bottom and on the side exposed to the sun, characterized by a smooth and very juicy flesh. It belongs to the Recca variety and is picked at the end of...

The black cherries (delicacies of the hills of San Pietro) are dried under the hot sun of Campania… …And then used in the preparation of sweet temptations In the zone of the Hills of San Pietro, in the Sorrento Peninsula, the black cherries grow up luxuriant; they are cultivated locally and in marginal...

The Scazzetta of Pantaleone The dessert that represents Salerno par excellence, the Scazzetta di Pantaleone, is known by all the people of Salerno and not only, but probably few know from where its fame and tasty derive. All the people of Salerno know that to eat the scazzetta, you have to go in an only patisserie in...

The village of Villamaina has an ancient tradition of typical products, among which there are different varieties of very scented aromatic herbs such as the Nepeta, a plant also known as ‘calamint’, with whom the tasteful ‘pizzilli’, fritters and main courses of pasta are prepared. This plant is the protagonist of the...

The red potato of Padula definitely distinguishes itself from the other varieties of potatoes cultivated on the Italian territory, first of all for the aspect of the tubers that have a red colored peel. Inside it has a milky white color and frequently presents red veins in correspondence to the change cells and near...

Accurate analysis of a ‘sciuscillone’ of Teggiano, but to well understand, it is necessary to taste it. The corno di capra (goat horn) pepper of Teggiano is also called Sciuscillone and is part with full rights of the typical products of Vallo di Diano. Generally, it has a form of trefoil or quatrefoil horn, a width...

The cuisine of Vallo di Diano is simple, has ancient agricultural origins and its tastes, strong and firm, hide ancient legends and traditions. In the families of shepherds and farmers, they usually prepared the hot dish for the dinner when they went back from the country. Specific dishes were destined to the...

The white artichoke of Pertosa is a species without thorns, with big inflorescences and with a very pale color tending to silver. It grows up in a limited area of Salerno, in particular, although it is usually associated to Pertosa, it can be found in the zones of Auletta, Caggiano and Salvitelle too.  In the ‘80s,...

The DOP white fig of Cilento owes its denomination to its pale yellow color. In view of the Christmas time, the ‘White Fig of Cilento’ can be tasted filled with almonds, walnuts, hazelnuts, fennel seeds, peels of citrus or covered with chocolate, or immersed in rum too. Also the figs dried and then gilded in the oven...