Typical Products

Typical Products

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 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...

HANDMADE PASTA OF TEGGIANO The peculiarity of Teggiano is a gastronomy that can be defined Mediterranean for the presence of homemade pastas ‘fusiddi, cavatieddi, ravaiuoli, parmatieddi and urecchi ri prieuti’, flavored with sauce enriched by the taste of the ‘vrasciole’ (pork chops) of Teggiano or by the ‘cared...

Have you ever wonder when and where the mozzarella is born? ‘…milk head, fresh butter, flowered ricottas, fresh mozzarellas and milk snow…’ Being the mozzarella a typical product of Campania, the common thought makes us believe that it is born in Campania! Nevertheless, we discover that the things have not exactly...

A journey to discover the legend of Taurasi and the Aglianico, one of the most appreciated wines of Irpinia in the world. The origins of this fascinating town, Taurasi, date back since the dawn of time. Numerous archaeological findings testify that the territory was populated in the Aeneolithic period. The legend...