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The Tastes of the Park

The territory of Pollino National Park is characterized by a harsh and varied nature including mountains, woodlands, and streams, and by a unique flora and fauna.
The characteristic local products represent without a doubt another particular feature of this territory and, therefore, a further experience for visitors, offering them the opportunity to share the man-nature harmonious balance perfectly represented by the local products of Pollino.

Rotonda Red Aubergine
Rotonda Red Aubergine
Found 51 results (Sort order: Category > Product)
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Territory: Pollino National Park, Lucanian slope Size/Weight: jar of 280g Consistency: creamy Production period: all year round How to use it: The mixture of dried beans and sweet peppers is ideal for appetizers and as side dish Ingredients: Beans,...
Category: Preserves
Territory: Pollino National Park, Lucanian slope Size/Weight: jar of 400g Consistency: crunchy Production period: all year round How to use it: fried sweet peppers can be used as appetizers together with local cheese. Ingredients: dried sweet peppers,...
Category: Preserves
Territory: Pollino National Park, Lucanian slope Size/Weight: jar of 180 g Consistency: tough Production period: all year round How to use it: ideal as side dish with red meat. Ingredients: green tomato, vinegar, salt, extra-virgin olive oil, and...
Category: Preserves
King Trumpet Mushrooms in Extra-virgin Olive Oil
Territory: Pollino National Park Size/Weight: jar of 280g Consistency: horny Production period: all year round How to use it: Ideal as side dish with red meat. Ingredients: king trumpet mushrooms, extra-virgin olive oil, vinegar, salt and spices...
Category: Preserves
Territory: Pollino National Park, Lucanian slope Size/Weight: jar of 280g Consistency: tough and velvety Production period: all year round How to use it: mixture with a particularly pleasant taste, ideal as appetizer Ingredients: Lampascioni, dried...
Category: Preserves
History: Chili pepper species are several, but the most used and known are five. Without a doubt, the variety Capsicum Annuum is the most cultivated one in Italy. The common name is "zafaranu amaru", and it is a plant with a tapered shape and an intense...
Category: Preserves
Ndussa
Production features: The preparation of ndussa consists of the stages of selection, curing, washing, processing, and dressing of olives. After a careful selection, the olives are dipped into a mixture obtained with water, sifted ash, and powder quicklime. How...
Category: Preserves
Pollino Jam
History: exclusively handmade products, jam are obtained processing spontaneous fruits collected by hand, without adding colorings, preservatives, aromas, or artificial jelling agents. The collection and processing time is reduced as much as possible...
Category: Preserves
Quality Brands:
 
BIO - Organic Farming
Territory: Pollino National Park Size/Weight: jar of 180g Consistency: soft and delicate Production period: all year round How to use it: ideal on toasted bread as appetizer or side dish Ingredients: roasted sweet peppers, olive oil, salt, garlic,...
Category: Preserves
Territory: Pollino National Park, Lucanian slope Size/Weight: jar of 180g Consistency: tough Production period: all year round How to use it: White eggplant roulades can be used as appetizers or as a rich side dish. Ingredients: White eggplant,...
Category: Preserves
These are delicious shortbread pastries, processed strictly by hand, typical of Mormanno. They are common in the territory of the Pollino National Park, a few kilometers away from Basilicata and from the coasts of Alto Tirreno Cosentino. According to...
Category: Sweets
Among the great variety of traditional biscuits and sweets, Piccidat Easter sweet bread deserves a special mention. It is a traditional sweet of the whole area of Pollino. The pasta dough, fresh and dry, acquires several shapes and is obtained according...
Category: Sweets
Production features: Goat's milk is brought to a temperature of 90°C. When the temperature diminishes and reaches the 38°C, rennet is added (lamb or kid's rennet), coagulation takes place in 30 minutes. Territory: Lucanian slope of...
Category: Cheese
The Felciata cheese, in dialect: 'a filicèta, has ancient origins and belongs to the traditions of pastoralism of Morano Calabro, a country that in 1810 had 12,300 head of sheep. The cheese takes its name from the ferns from which it receives...
Category: Cheese
History: As for pecorino cheese, also the origins of goat's milk cheese processing in the area of Pollino date back to ancient times. The methods have remained almost unchanged, since traditional practices are deeply rooted in the local breeders. Territory:...
Category: Cheese
It is a soft cheese, produced mainly with raw goat milk mixed with small amounts of sheep's milk and obtained by the addition of liquid calf rennet. The shape is irregular and the crust is covered with a characteristic white mold. It can be eaten...
Category: Cheese
Hard pecorino is obtained from the transformation of sheep and goat's milk and is produced with 50% to 90% of whole raw sheep's milk, a percentage reaching the 100% in the case of hard cheese made with sheep's milk.
Category: Cheese
Paddaccio
Production features: The product is obtained from the processing of milk coming from sheep and goats bred in a wild or semi-wild state respecting the well-being of the animal. The breeding activities are situated in the area of Pollino National Park. Territory:...
Category: Cheese
Currently produced only in the town of Morano Calabro (CS), this cheese has ancient origins as evidenced by numerous documented accounts such as the quote contained in the "Nuova Enciclopedia Agraria", written by Achilles Bruni (1859). 
Category: Cheese
Production features: The milk is heated to a temperature of 38/39°C. At this temperature, lamb's or kid's rennet is added to the dough. After about 30-40 minutes, the curd is ready to be broken into small grains. The cheese is then extracted...
Category: Cheese
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