Cilento Experience

 CHEESE

 Caciocavallo Podolico

 PAT – Traditional Agri-Foodstuffs

Podolica cow, descending from Bos Primigenius, lives in the inland areas of Southern Italy including Cilento and Vallo di Diano National Park. Caciocavallo prepared with its milk has been named after this cow; however, according to some hypotheses, it comes from the provola maturation process carried out astride horizontal poles, thus “cacio a cavallo”. The aging process may take from months to years.  It has a thin and smooth rind with a color going from white alabaster for greener cheese to amber yellow. Its texture, with an intense yellow color when the cheese is mature, is compact, without holes or fissures. The taste is sweet and a little sapid if made with calf rennet or when the product is still green, more intense and slightly spicy if made with kid rennet. Excellent with red wines, roasted chestnuts and porcini mushrooms.

Cacioricotta

Slow Food Presidium

Cacioricotta is a characteristic cheese of Cilento e Vallo di Diano National Park. It is obtained from mixed goat and sheep milk or from goat milk, in the period between June and August, at the end of the sheep lactation. It has been named after its production technique. It has a cylindrical shape with flat sides and a slightly wrinkled crust. The color goes from off-white to straw yellow. It has a compact texture, without holes, and slightly granulose. It has an intense taste and can be eaten fresh or grated on pasta.

 Caciocavallo Silano

Caciocavallo Silano PDO is a semi-hard cheese with spun dough, produced with cow’s milk obtained from different breeds, among which Podolica, a local autochthonous breed of the Southern Apennines inland. The PDO label was obtained from the European Union in 1996.
Caciocavallo Silano can be used as a table cheese or as an ingredient for many characteristic recipes of Southern Italy. Thanks to its nutritional qualities, it is particularly adequate for the diet of children, elderly, and sportsmen.  According to the most reliable theory on the origin of the name “caciocavallo”, it derives from the habit to hang up the cheese rounds, in couples, astride wooden poles lying near fireplaces. The first author describing the method used by the Greeks to prepare cheese is Hippocrates in 500 BC. Afterwards, several Latin authors, like Columella and Pliny, have dealt with cheese in their works. In particular, Pliny praises the qualities of “butirro”, an ancestor of our caciocavallo, calling it “very delicate food”. The name “Silano” derives from the ancient origins of the product linked to the Sila plateau.

Muzzarella co’ a murtedda

PAT – Traditional Agri-Foodstuffs

Muzzarella co’ a murtedda is a traditional product of lower Cilento and derives from the processing of cow milk. The ancient habit to preserve mozzarella in small branches of “mortedda” or “mortella”, the dialect name of the myrtle (Myrtus communis), probably derives from the need to preserve and transport it from the pastures where it was produced to the town. The shrub, widespread both in the beech forest undergrowth and in the Mediterranean maquis characterizing the production area, gives the cheese a matchless aroma. It is a spun cheese exclusively made with cow milk. Mozzarelle are prepared alternating them with myrtle small branches bound at the edges with broom sprouts or other spontaneous essences. They have an ellipsoidal or spherical shape, a porcelain white color, and a smooth and shiny surface. The compact texture has a slightly acidulous taste with a delicate aroma due to the myrtle.

 Pecorino Cheese

Mozzarella

Mozzarella is traditionally produced solely from the milk of the domestic water buffalo. After curdling the product is drained and the whey discarded. The cheese is then stretched and kneaded to produce a delicate consistency — this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, “The cheese maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella.”  It is then typically formed into ball shapes or in plait. In Italy, a “rubbery” consistency is generally considered not satisfactory; the cheese is expected to be softer.

Buffalo Mozzarella

PDO – Protected Designation of Origin

Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella cheese made from the milk of the domestic water buffalo rather than from cow’s milk. In Italy, the cheese is produced in areas ranging from Rome in Lazio to Paestum (near Salerno) in Campania and Caserta. The highest quality buffalo mozzarella bears the “Mozzarella di Bufala Campana” trademark. In 1993, it was granted Denominazione di origine controllata (DOC) status, in 1996 and in 2008 European Union granted Mozzarella di Bufala Campana Protected Geographical Status and PDO indicator. The Consorzio per la Tutela del Formaggio di Bufala Campana (in English, “The Consortium for the Protection of the Buffalo Cheese of Campania”) is an organization of approximately 200 producers, that, under Italian law, is responsible for the “protection, surveillance, promotion and marketing” of Mozzarella di Bufala Campana cheese. The digestive system of water buffaloes permits them to turn low grade vegetation into rich milk which, due to its higher percentage of solids, provides higher levels of protein, fat and minerals than cow’s milk. Generally, buffalo mozzarella is enjoyed with pasta, calzone, vegetables, salads, on pizza low moisture content buffalo mozzarella is preferred), on grilled bread, or by itself accompanied by olive oil. “Mozzarella”, which is clearly derived from southern Italian dialects, was the diminutive form of mozza (cut), or mozzare (to cut off) derived from the method of working. Other theories describe its origins as a minor preparation of “scamozza” (Scamorza cheese), which in its turn probably derives from “scamozzata” (“without a shirt”), with allusion to the fact that these cheeses have no hard surface covering typical of a dry cured cheese.

Fior di latte (written also as fiordilatte) is used to distinguish the mozzarella made from cow’s milk from that made from buffalo’s milk. When slightly desiccated (partially dried), the structure becomes more compact; then it is better used to prepare dishes cooked in the oven, for example lasagna. When twisted to form a plait it is called treccia.  It is also available in smoked (called affumicata) and reduced-moisture packaged varieties. There are now offered a number of variations, such as “stuffed mozzarella”, filled with olives and cooked or raw ham, as well as small tomatoes (pomodorini).

Cilento White Fig

PDO – Protected Designation of Origin

Cilento white fig has exclusive features: a yellow-green skin, an abundant pulp, and a very sweet taste. About 80,000 tons/year are produced. It can be eaten fresh, dried, or as a syrup. Dried figs are without a doubt an aristocratic production in the field of dried fruits. It is prepared in various ways: filled with walnuts and almonds, covered with chocolate, or in a wooden stick like kebabs. The fig cultivation in Cilento has very ancient origins and probably goes back to the 4th century BC. The plant was considered sacred by the Greek and is linked to episodes of the Bible and legends. In the past, figs were used to prepare herb teas. Today, thanks to their therapeutic properties, are used to prepare diet foodstuffs and in the herbalist’s shop. The role played by the tree to protect the environment is also important. The pulp is particularly soft, very sweet, amber-colored, with prevalently empty achenes and a full internal receptacle. These could be considered the most outstanding features of this lovely product on the market. Wrapped up uncooked in different shapes the Figs of Cilento are commercialized even according to the traditional way: placed in bulk into handmade baskets that could weight even more than 20 Kilos! You can find them also “staccati”: pierced through wooden sticks to make the so-called “spatole” or “mustaccioli”.  The white fig is delicious even stuffed with almonds, nuts, walnuts, fennel seeds, citrus skins rather than iced with chocolate, or soaked in rum, in order to enlarge the offer’s range, most of all during Christmas

“Dottato” Figs

PGI – Protected Geographical Indication

Geographically Protected and Identified denomination that refers to the dried product belonging to the so-called “dottato”: precious fig’s variety, particularly present all around the South of Italy

Paestum Artichoke

PGI – Protected Geographical Indication

The 90% of artichoke’s production in Campania is concentrated within the province of Salerno, especially into the Plain of Sele.  The variety known as “Tondo di Paestum” is characterized by medium sized flower-heads (no more than four per Kilo), spherical shaped, compact, pulpy, soft and thorn-free, green colored with a violet shade (except of the median coast).This special artichoke has a vent on the top and matures between February and April. There are numerous qualities making this vegetable so good; first of all the therapeutic and beneficial virtues, due to its saline and vitamin content: calcium, phosphor, iron, sodium, potassium, vitamin A, B1, B2, C, PP, citric acid, nolic acid, cinarine (that increases the biliary flow as well as the diuresis) and sugars. It is tonic, stimulates the liver, eases the cough, contributes to purify the blood, strengthens the heart, dissolves calculus and detoxifies. Thanks to the special organoleptic and morphological characteristics the Paestum Artichoke is really appreciated and used to prepare several local and traditional Italian recipes. The European Union has “Geographically Protected and Identified” the Paestum artichoke since March 12th, 2004.

Hazelnut of Giffoni

IGT – Typical Geographical Indication

The hazelnut of Giffoni IGT, known as “Nocciola di Giffoni” belongs to one of the most precious Italian varieties: Tonda di Giffoni.  This extremely hazelnut flavor is characterized indeed, by a perfectly round seed (the nut once shelled), with white and firm pulp, aromatic taste, thin and easily removable perisperm (the nutritive tissue outside the sac containing the embryo). It is particularly suitable for toasting, peeling and calibration, also thanks to the homogeneous medium size of the fruit. Because of all these specific peculiarities Nocciola di Giffoni fits the industrial transformation, and is much appreciated for the production of pasta and chopped hazelnut, as well as primary product to make sweet specialties for the large-scale retail trade. The locals in the area of production use it as important ingredient to make a huge range of deliciousness, like: desserts, cakes, ice-creams, creams, as well as unusual main courses and even hazelnut liqueurs. Thanks to the particular shape and the intrinsic quality, the hazelnut of Giffoni is perfectly fit for the direct consumption, both in shell and stoned. This lovely characteristic has renewed a strong interest into this product, even abroad. The collection starts in the third ten days of August; after that the fruits get dried and brought at a dampness of 5-7%; then they get stored into cool and dry places, free of smells and humidity. The highly nutritive value of “Nocciola di Giffoni” makes it precious in terms of prevention from dangerous diseases, like arteriosclerosis and cardiovascular troubles. Thanks to the high concentration of mono-unsaturated fat elements, such as the oleic acid, this little fruit is able to strongly limit the presence of cholesterol into your bloodstream. It is very rich in vitamins E, B and C, as well as minerals like iron, copper, zinc, phosphor, sodium, magnesium and selenium, which are extremely important for a good functioning of the cell system.

San Marzano Tomatoes

PDO – Protected Designation of Origin

San Marzano tomatoes, a variety of plum tomatoes, are considered by many chefs to be the best sauce tomatoes in the world. The story goes that the first seed of the San Marzano tomato came to Campania in 1770, as a gift from the Kingdom of Peru to the Kingdom of Naples, and that it was planted in the area that corresponds to the present commune of San Marzano, in the province of Salerno. They were first grown in volcanic soil in the shadow of Mount Vesuvius. The volcanic soil is believed to act as a filter for water impurities. San Marzano tomatoes are thinner and pointier in shape. The flesh is much thicker with fewer seeds, and the taste is much stronger, sweeter and less acidic. Many people describe the taste as bittersweet, like high-quality chocolate. The fresh San Marzano tomato normally has two lobes, an oblong shape from six to eight centimeters long, no stalk and an intense red color. The product as it is (without any lesion) has a uniform bright red color and does not have any weird and not natural smell, neither grub of parasites

Cicerale Chick Pea

BIO – Organic Farming Label

In the coat of arms of the Municipality of Cicerale, next to a chick pea plant there is the Latin sentence: “Terra quae cicera alit” – meaning “land with a bent for the chick pea production”. The name of the Municipality probably derives from this legume cultivated in these lands since ancient times.  The Municipality of Cicerale has protected its designation, Cece di Cicerale, with production specifications imposing the organic farming method and forbidding the watering, in order to obtain a final product with considerable organoleptic features.  Cicerale chick peas are very good boiled and in salad with mollusks and octopus, or with the so-called làgana, a sheet of pasta dough rolled out by hand, also prepared with beans. The procedure to obtain the Protected Geographical Indication label (PGI) for this product has been started.

Bean of Controne

The beans have always had a specific connotation in the Italian historical uses and traditions. They’ve always been considered the poor people’s food, just because their nutritional facts immediately make one’s fill. As people became more and more concerned about food and health and with the expansion of the research in this field, beans began to be considered an essential ingredient in a balanced diet. That’s why now they’re appreciated mostly by everyone.  Controne is a small town in Salerno province not far from the Greek archaeological park at Paestum, famous for its production of white beans. This variety is almost known and appreciated all around the world. If you still don’t have tasted them you can have the chance at the annual November festival in Controne.  Thin-skinned, tender, and naturally sweet Controne bean needs no soaking and cooks to perfection in a few hours starting in cold water.

FISH

Menaica Anchovies

Slow Food Presidia

Anchovies fishing, which is still carried out with the so-called menaica (traditional net) and menaide (a small rowing fishing boat), is surviving only in Pisciotta, in the Province of Salerno. Fishermen go out fishing at night and at dawn their women immediately clean the anchovies and cover them with salt in terracotta jars. Both fishing and salting are very ancient techniques, deeply linked to the traditions of this small medieval village along the coast of Cilento; however, even in these places, only a few people know and preserve them. The Slow Food Presidium, born thanks to the significant support of Cilento e Vallo di Diano National Park and also thanks to the collaboration of the Municipality of Pisciotta, aims at ensuring an income to this group of fishermen: to save an important tradition, a micro-economy, and an important product of the Italian gastronomy. Be it raw or cooked, fresh or salted, as salad, filled with goat’s cheese, with pasta or as stew … Alici di menaica differ from ordinary anchovies by their rose colored flesh, intensive extraordinary taste and flavor

COLD CUTS

Gioi Brawn (soppressata)

PAT – Traditional Agri-Foodstuffs

The historical information on Gioi brawn date back to 1835, as demonstrated by Compendio di Agricoltura Pratica: “…among the best brawns there are Noia brawns; however, Cilento brawns are excellent, especially those produced in Gioi, in the Principality of Citra…”.  Unlikely many others, this brawn is made with prime-quality meat which gets even cleaned from small nerves. The meat is cut with the knife by hand, flavored with salt and spices (chili pepper, wild fennel, and pepper) and mixed until the ingredients are well amalgamated. The mixture settles for a few minutes and then is bagged into natural bowels together with a piece of “lard” of the same length of the bowel. Once the product is ready, if it is not immediately eaten, is preserved in olive oil or lard during the whole summer.  It has a red-brown color with a white heart: it is the lard. It has an intense aroma of pork meat enhanced by the natural fat of the lard and a fragrance of spices. It is still almost exclusively produced for the family consumption. It is obtained from the best pork cuts: tenderloin, leg, loin, and shoulder. Other ingredients are Cilento extra-virgin olive oil, salt, wine, and dried spices. All the ingredients are packed into natural pork bowel. Before undergoing maturation, the product is smoked with firewood. The maturation period lasts at least 40 days.

WINE

DOC Castel San Lorenzo

DOC – Controlled Designation of Origin

The charming and uncontaminated territory of Cilento e Vallo di Diano National Park includes two wine designations of the interesting wine growing panorama of Campania. The designations are relatively recent, but without a doubt bound to gradually connote the rural landscape and to create a very significant development trend. The designations interesting this production area are: DOC Castel San Lorenzo and DOC Cilento. They safeguard the production features of these areas, with grapes characterizing the area for decades and therefore traditional, like Barbera, Sangiovese, Trebbiano, and Malvasia. Moreover, they grow together with local grapes like Aglianico, Greco, and Fiano, locally called Santa Sofia.  The controlled designation of origin Castel San Lorenzo entirely involves the territories of the Municipalities of Castel San Lorenzo, Felitto, and Bellosguardo and partly the Municipalities of Aquara, Castecivita, Roccadaspide, Magliano Vetere, and Ottati. The wines obtaining such designation are Barbera, Red, White, Rosé, and Moscato in the versions Spumante and Lambiccato, deriving from the traditional wine making systems. The recommended grapes to produce these wines are for black grapes: Aglianico, Barbera, Casanese, Piedirosso, Sangiovese, Sciascinoso. And for white grapes: Moscato, Fiano, Greco, Biancolella, Malvasia bianca, and Trebbiano Toscano.

DOC Cilento

DOC – Controlled Designation of Origin

The charming and uncontaminated territory of Cilento e Vallo di Diano National Park includes two wine designations of the interesting wine growing panorama of Campania. The designations are relatively recent, but without a doubt bound to gradually connote the rural landscape and to create a very significant development trend. The designations interesting this production area are: DOC Castel San Lorenzo and DOC Cilento. They safeguard the production features of these areas, with grapes characterizing the area for decades and therefore traditional, like Barbera, Sangiovese, Trebbiano, and Malvasia. Moreover, they grow together with local grapes like Aglianico, Greco, and Fiano, locally called Santa Sofia.  The controlled designation of origin Cilento includes a large territory in the province of Salerno (58 Municipalities). It was established in 1989 to safeguard a considerable number of wines produced in the area with grapes widespread in Campania since the Roman Age. Besides Aglianico, we have White, Rosé, and Red wines.

OIL

PDO Extra-virgin Olive Oils

PDO – Protected Designation of Origin

Entering in Cilento e Vallo di Diano National Park is like entering in a big olive grove: as a matter of fact, every Municipality, both in the mountains and along the coast, is rich in centuries-old and new olive trees. They give the landscape a velvet green color and ensure the local people an essential income since ancient times. The Park olive growers did not remain indifferent when, in 1992, the law 169 on the Designations of Origin was issued: as a matter of fact, they immediately started the procedures for the recognition of two designations: Cilento and Colline Salernitane. After a long course, they have been recognized by the European Union as PDO and have been valid since the 98/99 olive-growing campaign. Cilento PDO covers the southern and western area of the Park, while Colline Salernitane PDO covers the northern area of the Park. The cultivation systems have never used insecticides in the production of oil olives. For this reason, the area is rich in certified holdings using organic methods: thanks to the new methods experimented in the Park, organic farming has considerably increased the quality of the extra-virgin olive oil produced here.  The organic farming method is widespread in the area, and the products are often certified. There are above all historical cultivars like Pisciottana, Rotondella, Salella. New cultivars have also been introduced, like Frantoio, Leccino, and Ogliarola.
The Park territory can be divided into three homogeneous areas:

1.     Mt. Gelbison and Bulgheria area is the undisputed realm of the cultivar Pisciottana, a huge olive tree whose foliage can go beyond the 12 meters of diameter and 18 meters of height. In the last twenty years, the olive growers have planted several olive trees mainly belonging to the cultivars Frantoio and Leccino in order to overcome the harvesting problems given by Pisciottana. The production of olives in the new facilities with eco-compatible and/or biological systems has led to the production of oils with very high quality standards.

2.     Mt. Stella area and its slopes separate the productions facing the sea from the productions facing the river Alento valley. The former has a scarcely rainy climate; with the latter has a definitely colder and rainier climate. This area is rich in organic farming products. The olives obtained from mainly historical cultivars grow on slopes which sometimes are very steep: therefore the agronomical practices are particularly difficult here.

3.     The Alburni and Valle del Calore area is a mainly mountain area, and the olive cultivations are present above all along the river valley. Unlikely the other area, the climate is cold and rainy for the distance from the sea and the presence of high mountains. The area preserves its own great heritage, and the new facilities mainly use historical cultivars. The extra-virgin olive oil produced with the new varieties does not influence that much the peculiar features of the oil produced with historical varieties.

 

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OTHER PRODUCTS

Honey (Acacia, Orange, Chestnut, Millefiori, Eucalyptus)

Liquors (Limoncello, Fragolino, Nocino)

Prosciutto

Sausages

Homemade bread and cookies

Homemade pastas

Jarred fruits and vegetables

Marmalade