This article is an invitation to discover dishes and typical products of the province of Avellino.
Then, this is an invitation to taste these superb dishes in the little restaurants of the old town center of Avellino.
The generosity of nature towards Irpinia is seen entirely when we sit at table.
The variety and the goodness of the products of the land have allowed a rich culinary tradition to rise and be handed down. This tradition succeeds in ranging and giving value to the poorest elements, until improving itself with the value of the most sought-after ones.
In the province of Avellino, the cuisine can be contained in few key words: genuineness, authentic taste, creativity.
The garlic of the Ufita Valley, the black truffle of Bagnoli, the oil Ravece DOP of the valleys of Ufita, the onion of Montoro. The pecorino carmasciano, of Bagnoli or laticauda, the caciocavallo podolico. The DOCG wines: Taurasi, Fiano, Greco. The IGP chestnuts of Montella, the hazelnuts. The sopressata, the artichoke of Preturo.
These are only some of the products that can be found on the table of Irpinia and that, wisely elaborated, give life to simple and complex dishes with a unique taste.
At the center of Avellino, little restaurants make discover the tastes of the land of Irpinia. Places where the entire family hosts the guests, serves them at table, cooks the dishes and describes the ritual.
Therefore, if you are around in the old town center, go to taste their cuisine. Dishes prepared with every aesthetic and culinary detail.
Some dishes served in these little restaurants are superb, as the troccoli with salted codfish and the pistachio cream.
The troccoli are little cuts of rough grain fresh pasta, which adapts well to fish dishes.
Tasting these dishes in the center of Avellino is therefore a little cuddle, a little luxury to give yourself.
The only thing to do is…sit down and eat!