The 90% of artichoke's production in Campania is concentrated within the province of Salerno, specially into the Plain of Sele.
The variety known as "Tondo di Paestum" is characterized by medium sized flower-heads (no more than four per Kilo), spherical shaped, compact, pulpy, soft and thorn-free, green coloured with a violet shade (except of the median coast).This special artichoke has a vent on the top and matures between February and April.
There are numerous qualities making this vegetable so good; first of all the therapeutic and beneficial virtues, due to its saline and vitaminic contents: calcium, phosphor, iron, sodium, potassium, vitamin A, B1, B2, C, PP, citric acid, nolic acid, cinarine (that increases the biliary flow as well as the diuresis) and sugars. It is tonic, stimulates the liver, eases the cough, contributes to purify the blood, strengthens the heart, dissolves calculus and detoxifies. Thanks to the special organoleptic and morphological characteristics the Paestum Artichoke is really appreciated and used to prepare several local and traditional Italian recipes.
The European Union has "Geographically Protected and Identified" the Paestum artichoke has been on March 12th, 2004.
The villages scattered all around the Cilento coast maintain a very ancient fishing technique, but non so closely tied to it than the pretty town of Pisciotta.
If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
Once you have peeled your eyes away from the stupendous scenery of the Amalfi Coast, one of the first things you’re bound to notice is the large lemons hanging from the trees.
The hills that surround the city of Salerno and stretch from the Amalfi Coast to the Cilento National Park give an extra-virgin olive oil with an intense colour and a unique fruity taste.
Agerola is known as "Città del Pane" - city of bread – nationwide popular brand that recognizes some Italian towns where this product assumes a special value due to the peculiar characteristics.
At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
Amalfi Coast
Sorrento Coast
Tuscany
Cilento National Park
Lake Como
Rome and Latium
Umbria
Capri and Ischia
Venice
Puglia (Apulia)
Liguria
Sicily
Lake Maggiore
Lombardy
Sardinia
Lake Garda
Abruzzo and Marche
Calabria
