GASTRONOMY
In this area, people take a care particular to their gastronomy and endeavour to perpetuate their culinary tradition.
The cooking is rich and varied. The olive oil, bases of any preparation, has gustatory and salutary qualities incomparable.
The antipasti first, gathering a broad choice of pork-butchery (ham, sausage, coppa), vegetables with oil and cheeses and different Bruschete constitute a meal almost alone.
A large variety of fresh pastes are prepared of thousand ways. Multiple sauces mainly containing tomato accompany them. Large raviolis with the ricotta and herbs are also a speciality. These pastes are been useful with Parmesan at will which one grates in his plate.
Meat: lamb, calf and pig of the neighbourhoods excellent and very tasty, are served with rissolées apples the slightly spiced whole.
Cacciocavallo, Ricotta, Pecorino are as many delicious cheeses, without forgetting the famous one and true Mozzarella, ridge starting from milk of bufflonne and exclusive speciality of Campania. Those which found there a consistency rubbery surely tasted substitute of mozzarella, containing cow's milk, different with the true Mozzarella.
The dessert is very often a large fresh fruit basket of season: figs, nut, grapes, apples, pears, melons, water melons and even prickly pears. One finds also Tiramisu but the specialities are the “cold” ice “with the furnace” and fruits.
There are good wines of the area and digestive containing lemon Limoncello.
The cooking is rich and varied. The olive oil, bases of any preparation, has gustatory and salutary qualities incomparable.
The antipasti first, gathering a broad choice of pork-butchery (ham, sausage, coppa), vegetables with oil and cheeses and different Bruschete constitute a meal almost alone.
A large variety of fresh pastes are prepared of thousand ways. Multiple sauces mainly containing tomato accompany them. Large raviolis with the ricotta and herbs are also a speciality. These pastes are been useful with Parmesan at will which one grates in his plate.
Meat: lamb, calf and pig of the neighbourhoods excellent and very tasty, are served with rissolées apples the slightly spiced whole.
Cacciocavallo, Ricotta, Pecorino are as many delicious cheeses, without forgetting the famous one and true Mozzarella, ridge starting from milk of bufflonne and exclusive speciality of Campania. Those which found there a consistency rubbery surely tasted substitute of mozzarella, containing cow's milk, different with the true Mozzarella.
The dessert is very often a large fresh fruit basket of season: figs, nut, grapes, apples, pears, melons, water melons and even prickly pears. One finds also Tiramisu but the specialities are the “cold” ice “with the furnace” and fruits.
There are good wines of the area and digestive containing lemon Limoncello.