Typical Products

Typical Products

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...

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...

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 goodness of the table of Montemiletto are the cecatiell co ru’ ppullieio. A main course of Irpinia made with a very aromatic and perfumed spontaneous grass, similar to the mint, exactly pulieio o puleio. Therefore, the handmade Cicatielli are a mix between cavatelli and fusilli. Of very ancient origins and linked...

The Pastiera Napoletana has very ancient origins and comes from pagan rituals celebrating the arrival of the spring. According to the legend, the mermaid Parthenope lived in the wonderful gulf of Naples. Every spring, the beautiful mermaid emerged from the waters to greet the happy people on the gulf, delighting them...

A unique specialty, the Colatura di Alici of Cetara is a direct heir of the garum, the fish sauce whose strong taste characterized the cuisine of the ancient Romans. Cetara is an ancient village of anglers in province of Salerno, still today characterized by an economy concentrated on fishing and artisanship. In...

The Cipolla Ramata of Montoro, precious bulb hailing from the zone of Montoro Inferiore The Cipolla Ramata of Montoro (coppery onion), in province of Avellino, takes its name from the coppery luminous reflections of its ‘skin’; the ‘spherical’ shape can be similar to a spinning top or flatter, inside the thick...