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Mozzarella di Bufala Campana DOP
The distinctive elements of this DOP fresh stretched curd cheese are manifested above all through the quality of the raw material used: fresh buffalo milk, characterized by a high fat and protein content. The typicality is also accentuated by the stretching process, an artisanal operation which consists of manually working the cheese paste with boiling water at the end of maturation. This process, known as "spinning", gives the mozzarella its distinctive consistency and the characteristic "bouquet", influenced by the specific microflora that develops during the different processing phases.
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The DOP Colline Salernitane extra virgin olive oil
The DOP Colline Salernitane extra virgin olive oil, at the moment of consumption, presents itself with a beautiful variety of colors ranging from green to straw yellow, with variable intensity. Its clarity is remarkable, sometimes slightly veiled. On the nose, it stands out for its clean olive fruitiness, with clear notes of green leaf, fresh grass and unripe tomato. On the palate, it reveals a strong and persistent flavour, pleasantly bitter and spicy, with the right body, a balanced structure and evident hints of artichoke, thistle and bitter vegetables. The aftertaste is clean and satisfying. The acidity of this oil remains constantly below 0.70%.
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THE PAESTUM ARTICHOKE
The " Paestum artichoke " IGP, also known as "Tondo di Paestum" is ascribable to the genetic group of the “Romanesco” type of artichoke. The appearance of its rounded flower heads, their high compactness and the absence of thorns on the bracts are the main qualitative characteristics of the " Paestum artichoke ", which has also consecrated its reputation among consumers.
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THE WHITE FIG FROM CILENTO
The Protected Geographical Indication, the "White Fig of Cilento" refers to the dried product of the "Dottato" cultivar, a fine variety of fig found all over Southern Italy.
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LEMONS FROM THE AMALFI COAST
The name of the Sfusato Amalfitano variety, which gives rise to the Protected Geographical Indication "Limone Costa d'Amalfi", comprises two important features: the tapered shape of the fruit, hence the term "sfusato", and the area in which it has differentiated over time: the Amalfi Coast.
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Il limoncello della Costiera Amlafitana
Origins and Tradition:
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La Colatura di Alici di Cetara
Cetara anchovy sauce is a typical product of the gastronomic tradition of the Amalfi Coast, in particular of the small village of Cetara, in the province of Salerno, in southern Italy. It is a delicious and highly appreciated condiment in Italian cuisine.