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Gastronomy in Benevento and Sannio area

The local Benevento-Sannita cooking traditions have solid farming roots. All starts with a typical dish of hand made pasta (lagane, fusilli, "cicatielli", tagliatelle) with sauces of lamb, ragout or legumes.

Not to miss are the local cheeses: Caciocavallo Silano Dop, from the milk of the local grazed cows, proposed in two tastes "dolce" (sweet) or "piccante" (tasty); the Pecorino (goat cheese) di Laticauda Sannita and the Caciocavallo Podolico, a cheese delicacy made from the milk of the podolica cow species. After two years of maturation this last special variety of cheese becomes covered by a thin layer of white and grey mildew and the consistence becomes friable, and breaks into flakes.

Worth a taste are the "ammugliatelli", rolled slices of lambs interiors, liver and lung, cooked with parsley and garlic sauce.

Famous between the local vegetables are: the aromatic onions of Bonea; the artichokes of Pietralcina, which are used often to make a delicious ragout; the annurca apple with Neapolitan origins and a white flesh and slightly sour taste and the cherries of Tocco Caudio of the Regional Park of Taburno-Camposauro.

The Tortano of Amorosi (a special bread filled with pieces of salami and local cheeses); Faicchio bread croutons with fresh tomato, olive oil, oregano, caciocavallo cheese and salted anchovies; taralli biscuits with wild fennel and pepper of San Lorenzello; porcini mushrooms and grilled sausages of Cusano Mutri, which crumbled with fresh ricotta cheese make a rich pasta filling; the precious ham of Pietraroja (with antique origins evidenced since 1776); the pastiera rice cake of Morcone (a typical Neapolitan Easter cake); the "pizza chiena", a stuffed pizza with slices of cheese, parma ham, spicy sausage and egg; the lasagne of San Lorenzo Maggiore filled with mozzarella cheese, fried slices of sausage and boiled egg, parmisan cheese and basil leaves; the fried zucchini blossoms filled with scamorza cheese of Pietralcina and salted anchovies; to complete the line, the torroncini covered with chocolate of San Marco dei Cavoti, which with the nougat of Benevento are both World-wide famous Italian products.

Worth of mention are also the local liqueurs: Strega and Nocillo. The first, made only locally, has secret ingredients and preparation, whilst the second one is a distil of nut husks, rich of tannin that gives the dark colour and strong flavour.

The province of Benevento is also an important stop for all wine tasters. Six Doc wines are produced in the local dynamic vineyards: Aglianico del Taburno, Taburno, Guardiolo, Sannio, Sant'Agata dei Goti and Solopaca.

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