The National Park of Cilento and Vallo di Diano is an immense reservoir of traditional food products and was the subject of no fewer than six of the Slow Food Presidia. The pastoral livestock is present and sees numerous herds of cows Podolica but still do not know for how much. The Goat Cilento is another interesting site specificity for the production of meat and milk, which are derived from different types of cheeses including Cacioricotta Cilento Slow Food Presidium. For several years the buffalo is present in the territory, especially in areas adjacent to the Plain of Paestum, from which we get the Mozzarella di Bufala Campana DOP. The Mozzarella myrtle in a time Slow Food is produced in pasture with cows' milk from pasture grazing, then wrapped in bundles of myrtle, a system that allows the transhumance in the mountains of Park this package cream cheese, thereby ensuring the transport to nearest markets. Caciocavallo Podolian is delicious fresh, becomes valuable if carefully seasoned. For several years there have been several pig farms spread blacks breed Casertana said pelatello, which yield excellent meats such as: the brawn Cilento, with the best cuts of ham and tenderloin, sausage, bacon and the extraordinary capicollo. A special mention deserves the brawn of Gioi Cilento Presidio Slow Food, an excellent product recognizable by the unique processing done by placing a long piece of bacon in the center of the sausage, made with only the finest and lean meat. We must not forget also the bresaola and buffalo meat, recently introduced in the local consumption starts to get interesting forms of use.
The territory of the National Park covers a huge area, where there are two names of Extra Virgin Olive Oil: The Hills Salernitane dop dop and the Cilento. The first on the north side of the park sees a predominance of olive varieties Rotondella, the second that extends into the southern slope, using prevalence of Salella and Pisciottana.
The sea completely free from pollution is very generous, amberjack, bream, snapper, tuna, groupers are easy to find in small local fish, but the prince of marine products is especially oily fish, and in particular how the anchovies. Absolutely unique are those of Menaica, historic Presidio Slow Food, fished with a very ancient system of fishing just said: the Menaica. The network requires the fisherman to decapitate the anchovies to remove them from the mesh, the network will also select the size ensuring the capture of those of a single size. The system causing the loss of blood gives the fresh product, but especially in the salt, an extraordinary organoleptic value that mainly Pisciotta and Acciaroli, moving masses of gourmet lovers. The sea is also full of lobsters, shrimp and red shrimp. Not many people know that lobsters, prized since Roman times have the scientific name of Palinurus vulgaris, derived from the town of Palinuro where they fish in abundance forever.
Among the fruit products, the Fico Dottato Cilento white IGT represents the future of productive continuity of an infinite production of downstream products of great quality and tradition. The White Artichoke Slow Food Perth is one of the most special varieties of artichokes. Late species, grows to a height limit for the production of this plant and is characterized by a clear color free from thorns and beard, extraordinarily good, tender, prepared from raw with vinaigrette. Among the legumes, we mention only two of dozens of types: The Bean Controne and Cece's Cicero. The first, recently Presidio Slow Food is a very tender and delicate bean suitable for short-term cooking, the second cultivated in an area already identified by name in its production history is an example of a great tradition of agricultural and food industries.
To complete and understand what the contents of this tank varietal and food Cilento, just to give an idea and for those who will want to read them, here are some numbers assigned to admirable Peasants Keepers: cereal varieties - Wheat 19 37 Maize, Barley 2, 1 Rye, Spelt less 1; Variety vegetables - Beans 75 Fave 3, Ceci 3 Lupini 2 Cicerchie 2 Peas 1 Vecce 1, Lentils 1, 3 Sprouts, Broccoli 2 Onions 2 To 4 3 Tomatoes, Peppers 4, 3 Potatoes, Pumpkins 4 , 1 Watermelons, Melons 1; Fruit varieties - Peri 139, 134 Meli, 42 Grapes, Figs 39, 27 Cherry, Pruni 18, 15 Nuts, Fish 9 Albicocchi 12, Olive 11, Mulberries 4, Almond 3 All varieties surveyed by research conducted by Nicola Di Novella, a botanical enthusiast biodiversity, which goes all the credit for putting together this wealth of food that identity is the real strength of the territory to win, at least here, the challenge of approval.