enogastronomia

Culture, history and oeno-gastronomic traditions

Food, alimentary habits and typhical products of the territory are nothing else than the historical re-evocation of customs and traditions of a definite geographic area. Casal Velino, reflects the typhical alimentary difference of the coast area and of the hinterland; it's easy to find in our alimentary habits both a seafaring cuisine and another one more inspired by the rural civilazation. Anyway there are elements that associate both the seafaring cuisine and the rural one based on vegetables and meat; the oil made from olives (cultivar "salella" and "rotondella") and the wine ("aglianico" and "fiano") predominate and accompany in every way the different kind of cuisines.

The rural and seafaring civilization of a time, that lived in a critical state, had a simple cuisine based on fews ingredients; for this reason, in the typichal dishes of Casalvelino's tradition you will find a wide use of pasta, vegetables, stuffings made of eggs and stale bread and blue-fish. Progress, better times and espescially the work of young rural and gastronomic entrepreneurs have used the historycal and cultural memories of their predesessors to relaunch an economy based on tourism and alimentary products of high quality. Casal Velino, far from the sacrificies of its ancients nevertheless preserves proudly its origins and proposes through the oeno-gastronomic traditions the memory and habits a lost time.

Typical products and dishes

Products

  • Extra virgin olive oil: “Salella” – “Rotondella”
  • Wines: Red “Aglianico” – White “Fiano”
  • Goat ricotta and cheese
  • Vegetables in oil or vinegar
  • Jams and marmelades
  • Homemade bread and biscuits “Vescuotti”
  • Agricultural products, fruits and vegetables
  • Salted anchovies
  • Dried vegetables
  • Dried fruits: Cilento almonds and figs

Dishes

  • Fresh pasta: fusilli al ferretto, cavatielli, ravioloni mezzaluna
  • Stuffed escarole
  • Stuffed anchovies
  • Stuffed eggplants
  • Wild chicory and bean soup
  • Battered borage
  • Pizza “R’erva” (pizza filled with wild herbs)
  • “Scauratieddi” (typical sweet)
  • Cilento's cannoli