Padula could be a perfect destination for anyone wants to spend a weekend marked by relax and good eating, and maybe enjoy a walk inside the magnificent Certosa of Saint Lawrence that with its almost 52,000 square meters of surface is one of the biggest monuments of South Italy.
An enchanting place where stopping and tasting at lunch the local products.
The starters are always plentiful, because the specialties of the place are a lot, the freselle (rusk bread) with the caciocavallo cheese, tomatoes and olives, the various cheeses such as mozzarella, ricotta, pecorino and then the famous soppressata (brawn), which has an aging of almost one month and an half, smoked with wood and stored in small jars with extra virgin olive oil, obviously of this zone. And then, the ravioli of ricotta with chop sauce, the ‘fusilli strascinati’ (dragged) with tomato sauce, the 
pasta is rigorously handmade, and then dishes of boar meat. The famous ‘ciambotta’ of Cilento, made of peppers, eggplants, ‘friggitelli’ (green peppers) and potatoes. The seasonal soups, such as that made with leaves and flowers of courgettes and the potatoes.
You have absolutely to taste the typical desserts such as the fig and walnut tarts and the freshly fried panzerotti with ricotta and chocolate and then obviously the fresh and juicy fruit.
The ‘bread of Padula’ is one of the principal products of the place, made with a mixture of durum and common wheat; one of the characteristics of this bread is that it maintains its taste also for more than 15 days.
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