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Gastronomy in Cilento

From a gastronomic point of view the Cilento is a land to be tasted. Homeland of the Mediterranean diet, the area offers a wide selection of high quality products and features an enchanting panorama with no equal comparison.

What more can one ask from life after tasting one of the local DOP Bufalo mozzarellas in the shadow of the imposing Greek temples of Paestum?Pearly white colour, smooth and shinny texture, thin rind and an incomparable taste are the final result of the local mozzarella cheese producers of the Piana di Sele. It is possible to visit one of these small diaries which also propose a selection of tasty ricotta cheese, smoked provola cheese and yogurts.

The medium size crown-shape artichoke is often used in the preparation of typical traditional dishes such as: pizza with heart of carciofi, mixed in creamy pasta sauce or the an oven baked patty.

The local panorama features lines of olive trees from which an excellent intense and fruity olive oil "Cilento DOP" is extracted. Great dressing element for grilled fish, wild herb salads, boiled vegetables, legumes and basic ingredient for most pasta sauces.

The white bean of Controne, small, round shape and easily digestible, is often used in the local cooking: simple and tasty the "fagioli al tozzetto", laid on a bread-biscuit (fresella) and dressed with a touch of olive oil.

Another speciality is the white fig of the Agropoli area, dried and opened into two and filled with walnut, almond or lemon rinds and often covered with chocolate. Excellent also for the preparation of cake fillings and marmalade.

Not to miss: the chestnuts of Roccadaspide IGP, the anchovies of Menaica, caught by local fishermen with a traditional tecnique in use only in this part of the Coast, the soppressata (dried meat) of Gioi, the cacioricotta goat cheese, the caciocavallo podolico and the traditional mozzarella "co' a mortedda" (wrapped in citrus leaves on mrytle twigs), which gives a special herb and citrus flavour to the cheese.
To complete the experience of these generous and at the same time wild lands, we suggest a glass of rich wine DOC Castel San Lorenzo or DOC Cilento.

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