Secular rituals, fertile soils and a microclimate kissed by luck: Cilento has a unique biodiversity in the world, with oenology that acts as a trait d'union between ancient and modern, not to mention art and culture ... Cilento Tastes wants tell all of this, through the real protagonists of the area: the artisans of taste and the most representative cellars of the area. The appointment is from 22 April to 25 April, at 18.00 with the opening to the public of the permanent area, with over 70 artisans, with their typical products, and the "Cantina Cilento" a selection of the most representative wines of the territory, as well as emerging groups and local artists for a 100% Cilento experience. The event is plastic free, the setup is all green in recycled and recyclable wood.
The Mediterranean Diet was born in Cilento, and it has numerous Slow Food Presidia, PDO and PGI products, in other words, it is a food and wine heritage of surprising value. Products that have certainly made and are the driving force for the local economy, including wine production, contributes to the strength of a territory suspended between history, traditions and a pinch of magic: the one that seems to hover in the timeless aura that surrounds the Cilento.
The artisans of taste of Cilento Tastes: the list of protagonists
Salella farm with “dented” olives and preserves; Del Prete Dairy with bocconcini and ricotta cheese; The Stiese salami from the Piccinino butcher shop and the sandwich with sausage and roasted meat; Corbella farm and agritourism with the typical "lagane and chickpeas"; Mediterranean salad, cicciata, jams, legumes and artisanal pasta, La Contadina Dairy with “Bufarello” Yogurt; Natalí Cilento products with pickles; Cece Re with bruschetta with pickles; Le Sorelle Trotta with fried pizza; Drizzle with oil; Fattoria Albamarina with its wines; Pietro Cava Artisan Pasta Factory with artisan pasta; Salumificio La Cilentana with local cured meats; Frantoio Oleario Radano Massimo with its oil; Gelateria Di Matteo with ice cream and biscuits; the chef Pietro Parisi -Palazzo Gentilcore- will prepare "the goat & the buffalo in Cilento shoe"; APS Associazione Fusilli Di Pasquale Oristanio with the iconic fusilli di Felitto; Freshly Fried with chicken treats for children , Skim - the Craft Beer from Campania ; At Casa di Delia with the “Spaghettone Cilento”; Panificio Biscottificio L'Antica Panetteria with local biscuits, Festa dell'Antica Pizza Cilentana with the traditional Cilento pizza, the Oleum association with the “Only extra” brand; Polito Viticoltori with local wines; Antico Cilento Liquori , Manzi Farm with figs; L'Ammaccata - Antica Pizza Cilentana with the dented pizza, Caseificio Sant'Antonio with the hanged caciocavallo, Cilento I Sapori della Terra with various typical products; Terre Ambrate with honey; Mont Blank with ancient Cilento grain bread, smoked beef carpaccio with olive scents, Paestum artichoke and Menaica anchovy mayo
buffalo ricotta and Cilento figs mousse; Minnelea - The Home of the Mediterranean Diet with jams ; La Dispensa di San Salvatore with an excellent selection of local products; Stories of bread with anchovy-based zeppole, the “scauratielli”, the “cuzzetiello with stuffed aubergines; Il Granato with mozzarella and yoghurt, Officine Alkemiche Srls with its liqueurs, Iris Birra - Le Essenze di Terry with beer and liqueurs; Taverna Mast'Emilio with chops, arrosticini and sandwiches, Cilentina srl with pizza; Azienda Agricola Paragano Maria Pia with oil, GOI - The Basket of Biodiversity of Farmers Keepers of baskets with typical products, also present the Consortium for the Protection of the Igp Artichoke with the "Amaro di Paestum" liqueur.
And again, for the not only food category: Angelo Iannuzzi with baskets and sideboards, SOS Children's Villages , the ABA Association , and again the innovative start-up PR Salute and the Authentico app, Çeramì Di Nicola Craba with its ceramics, Rosa Allocca - Sartoria Artigianale , with an exhibition of crafts, Afrodite Natura Srls with cosmetics, and Giovanna Voria with jewels made with chickpeas.
“Cilento Winery”
In Cilento, when it comes to wine, there is a lot of history to take into account. They are vines that originate from ancient Greece. Lands that are difficult to cultivate, but which lend themselves well to the cultivation of vines. Cilento is made up of hills and mountains, with small coastal plains and the Vallo di Diano, a large inland plain, once occupied by a lake, which has now disappeared. A continuous succession of mountain ridges with a dense hydrographic network, where the local vines, introduced by the ancient Greek colonizers, have found a home in the clayey-limestone nature of the soil and in the climate of the area. Cilento is made of calcareous marls rich in stones, they give the wines an extraordinary minerality and inevitably freshness. There are 10 wineries that are part of the “Cantina Cilento” selection: Polito Viticoltori , Tenuta Macellaro, Tenuta Marchese Cardone, Vino BIOS, Tenuta Mainardi, Donna Clara, Alessandra, Botti Emiliana, Cantina Bello, Tenuta Massanova.
