Parks.it Homepage

Parco Nazionale del Cilento, Vallo di Diano e Alburni

www.cilentoediano.it
 

Products

The Products of Cilento and Vallo di Diano

Cilento is a land rich in agricultural and craftsmanship traditions.
The agricultural activities are still carried out with traditional and non-intensive methods and give birth to quality products which are characteristic of the famous "Mediterranean diet".
The intense craftsmanship activity creates products of great beauty and extraordinary skill.

Prickly pear
Prickly pear
Found 22 results (Sort order: Category > Product)
Page 1 of 2
Caciocavallo Podolico
Podolica cow, descending from Bos Primigenius, lives in the inland areas of Southern Italy, including Cilento e Vallo di Diano National Park. Caciocavallo prepared with its milk has been named after this cow; however, according to some hypotheses, it...
Category: Cheese
Cacioricotta
Cacioricotta is a characteristic cheese of Cilento e Vallo di Diano National Park. It is obtained from mixed goat and sheep milk or only from goat milk, in the period between June and August, at the end of the sheep lactation. It has been named after...
Category: Cheese
Quality Brands:
 
Slow Food Presidium
One of the most popular Italian products in the world. PDO Buffalo milk mozzarella is a "pasta filata" cheese (stretched curd) which is exclusively made with buffalo milk from Campania and produced with a process that meets the PDO specification. Buffalo...
Category: Cheese
Muzzarella co' a murtedda
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),...
Category: Cheese
Pecorino Cheese
For centuries, sheep milk has always been transformed into cacio. It has a cylindrical shape, a hard and wrinkled crust with a golden yellow color. The white texture is compact, with rare holes with a small diameter. It has a persistent and slightly...
Category: Cheese
Cilento, an area very rich in vegetation and above all in forests, is very important also for the production of chestnuts. Roccadaspide chestnuts (also called marroni di Roccadaspide) are very famous, together with Alburni chestnuts. They have a medium...
Category: Fruit
Cilento White Fig
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...
Category: Fruit
It is peeled and sun-dried fig that represents most typical product Cilento can offer. Obtained from the white fig of Cilento - which is a high quality PDO* product - drying is made through a slow traditional dehydration process, after having peeled the...
Category: Fruit
Roccadaspide chestnut IGP
Roccadaspide chestnut, named after its ecotype, is part of the genetic group of chestnuts located in Campania and related to the cultivar-mother "Marrone di Avellino". The production area is in the Salerno province, in particular Alburni, Calore and part...
Category: Fruit
PDO Extra-virgin Olive Oils
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 velveted...
Category: Oil
This small village on the Vallo di Diano hills has a long tradition of growing beans whose fame had spread to Naples. There are many reasons for this tradition: a mild climate, influenced by the Calore river, which prevents excessive temperature changes...
Category: Vegetables and Legumes
Quality Brands:
 
Slow Food Presidium
Cicerale Chickpea
A product very rich in potassium and other essential substances, whose organoleptic features mainly depend on the production soil and the traditional cultivation methods used.
Category: Vegetables and Legumes
Cilento Cracked Salella Olive
The most suitable olives are chosen from the tree, that is the pulpiest ones that have not started the ripening yet. Then they are cracked one by one with a sea stone, pitted and put in water for some days. The water must be changed every day, in the...
Category: Vegetables and Legumes
Quality Brands:
 
Slow Food Presidium
Controne Bean
Small, round, and very white, with neither spots nor eyes, Controne Bean has an ancient tradition and is particularly good because it is easily digestible and for its thin skin, almost impalpable.
Category: Vegetables and Legumes
Paestum Globe Artichoke is cultivated in Piana del Sele, in particular in the Municipalities of Eboli, Pontecagnano, Battipaglia, and Capaccio. It is a medium-sized artichoke (four flower heads per kilo), has a green color with violet shades, spherical...
Category: Vegetables and Legumes
Pertosa white artichoke
A globe artichoke with no thorns and large blooms, round and with a very bright color tending to silver. The white artichoke is grown in small fields, mostly family-run and hand made. The cultivation area is within Pertosa, Auletta, Caggiano and Salvitelle...
Category: Vegetables and Legumes
Quality Brands:
 
Slow Food Presidium
Vatolla Onion
The name comes from a hamlet of the Perdifumo municipality. The onion has a tapered shape and the outer skin has a straw-pink color; it is quite large (from 400-500 grams to more than one kilo). It is very sweet and has a delicate bouquet, slightly sharp....
Category: Vegetables and Legumes
Menaica Anchovies
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...
Category: Fish
Quality Brands:
 
Slow Food Presidium
Gioi Brawn
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...
Category: Cold Cuts
Vallo di Diano sausage and Soppressata
The main characteristic of these two products is the long and laborious selection and processing method, that is manually done by cutting lean and fat of the meat with the high-end kitchen knife. Then the shoulder, belly, loin and ham, for the sausage,...
Category: Cold Cuts
Quality Brands:
 
Slow Food Presidium
Page 1 of 2
share-stampashare-mailQR Codeshare-facebookshare-twitter
© 2022 - Ente Parco Nazionale del Cilento, Vallo di Diano e Alburni