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Gastronomy in Vallo di Diano

A rich cooking tradition that prefers and exalts the typical tastes of the local farm and agricultural cultivations. Not to miss are: the local cheeses such as pecorino, cacio ricotta and caciocavallo podolico; the local hand made pastas such as the "cientofanti", that are cooked in a meat brew or the "fusilli" in a ragout hot pot sauce or the "cuccia" a soup of legumes chick peas, cicerchie, lentils, peas, broad beans, beans, corn and wheat; the grilled meats (lamb and kid) and the vegetables (stuffed sweet peppers, aubergines and artichokes preserved in olive oil and baked egg plant).

Famous cakes are prepared in Sala Consilina such as the "cavati", a fried rising pastry, covered with sugar, whilst in Montesano on the Marcellana, also famous for its thermal baths, in the Christmas period proposes its "canstrieddi", small cakes covered with honey.

Other pastry specialities are: the "pastorelle" (puff pastry filled with chestnut cream), the castagnaccio, the "anginetti" (biscuits covered with lemon icing) and the classic susamielli.

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