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| Enjoying Cilento | | news2.jpg "Enjoying Cilento") Cilento is a real land for connoisseurs, where it is possible to savour products still processed by old methods, with an inimitable and unforgettable flavour. This culinary journey starts in Capaccio and Paestum where, among the sea and the temples, the popular mozzarella is produced.
The cheese factories process exclusively their own milk, explaining the reason for a limited production, that is based solely on the natural life cycle of the milk.
The milk is not pasteurized before being transformed so that it keeps all its beneficial properties, becoming an incomparable, renowned product.
Next stop is Gioi, located a few kilometres away from the Tyrrhenian coast. About 600 metres uphill the ancient produce of “sopressata di Gioi” (a kind of salumi) is produced, according to certain evidence, it dates back at least to the XI century. It comes from the best part of the pork, fillet, leg and shoulder, and is then flavoured with salt, pepper and, sometimes, chilli pepper and fennel; it is definitely worth trying.
Further on along this route, amongst the greenery and surrounded by hills, is Vallo della Lucania, a pleasant city known for the production of latticini, that have an unique taste such as: the pecorino, the caciotta and lastly the caciocavallo podolico. whose name probably derives from the ripening of the provola cheese, tied together and hung across a horizontal stick, while its sweet flavour and delicate scent depend on the climate conditions and the Podolic cattle breeding, which produces a milk with superb organoleptic qualities.
It’s excellent after just three months of maturing; as time passes by, it becomes more solid and dense and turns ochre yellow. The cheese reaches perfect maturation after three years. About 5 km from Vallo della Lucania, is located Novi Velia. Following the footpath of the pilgrims to the Gerbison Mountain you can savour the “Muzzarella co’ a murtedda”, literally, “mozzarella with mortella”, a dialectal denomination for mirto, which is a particular kind of cheese obtained from the transformation of the “latte vaccino” (cow’s milk), with an unique flavour. Along this path the cacioricotta is produced, processed with goat and sheep milk, through a rigorously artisan process; it has an intense flavour and constitutes a superb and complete aliment. |
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