Posts Tagged ‘food’

The Truffle of Bagnoli Irpino is an exquisite delight that satisfies nose and palate. In Campania, numerous species of truffles are present, among which the most widespread and famous is the normal black Truffle or the ‘Truffle of Bagnoli Irpino’, from the name of the municipality of Irpinia where from centuries a...

Irpinia boasts ancient traditions in the production of the nougat. If we imagine a journey in Irpinia in the places of the nougat, we have to start from Ospedaletto D’Alpinolo, little village at the slopes of the Mounts of Partenio. Here, along with the traditional pilgrimage with carts and horses decked out to honor...

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...

The Cookie of Sant’Angelo d’Alife (also called cookie of Saint Michael) is defined ‘culinary fossil’ because it expresses high symbolic and cultural meanings; for this reason, it has been included among the 44 traditional agricultural products of Region Campania with the Decree of June 5, 2014. It is a veneration bread...

Cilento, together with Vallo di Diano, is one of the richest zones in festivals in the summer months of the province of Salerno. Festivals that find a wonderful frame, given that the zone of Cilento and Vallo di Diano has been declared World Heritage Site by Unesco. In ancient times, Cilento was part of Lucania...

Particular weather and territorial conditions make Irpinia rich of numerous vegetal species useful for the bees: from the spontaneous blooming, to the forages and the fruit trees. Therefore, multiple qualities are obtained, which make the honey of Irpinia one of the most sought-after both for the daily diet and as...

The delicious Neapolitan Babbà actually is not born at the slope of the Vesuvius but in the cold North, precisely in a French small town called Luneville, on the border with Germany. The Polish king Stanislaw Leszczyński, father-in-law of Louis XV of France who had married his daughter Mary, invented it. Thanks to its...

In ancient times, for the feast of Santa Chiara (Saint Clare) in Naples, people used to prepare and eat a kind of pizza called, in honor of the Saint, ‘Pagnotta di Santa Chiara’ (the loaf of Saint Clare). It is a kind of dumpling, prepared with flour, mashed potatoes, yeast, lard and pepper, handy kneaded. The...

Land famous in the world above all for its precious wines, Irpinia succeeds in satisfying the most demanding tastes also thanks to its cheeses and honeys. The goodness of the dairy production of Irpinia is identified in four main cheeses: the pecorino of Carmasciano, the pecorino of Bagnoli, the pecorino Laticaudo and...

The percorino of Carmasciano, better known simply as ‘Carmasciano’, is a cheese made with the milk of sheep belonging to some races that have better adapted to the climate of the area. One of the races is called ‘broad-tailed sheep’ and is threatened with extinction: now present in little more than 50,000 exemplars...