Rendezvous with the traditional festival at the end of July in Frigento The cuisine of Frigento is traditionally a folk cuisine whose recipes are characterized by the easiness of execution and the ingredients, almost exclusively coming from the fields. The lands are mainly occupied by olive groves and vineyards but...
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...
The cookie of Castellammare is a cookie looking like a cigar, born in 1848 in Castellammare di Stabia. As the decades went by, it appeared and developed the tradition of arriving in Castellammare to taste these cookies dipped in the water of the Virgin Mary. The story started to become complicated when Lady Concetta,...
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...
In Via Botteghelle in Salerno, food becomes the means through which deeply knowing the territory in a special ‘Salumeria‘ (delicatessen) Here, in fact, you can find a Salumeria of local and regional excellences. Near the delicatessen counter, there is a little wine area with wines of the territory of...
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...
