The Quagliettano pepper: a true excellence
The Quagliettano pepper, with its two varieties—papayola and spungulicchio—is included in the list of Campania’s PAT products.
The Quagliettano pepper, with its two varieties—papayola and spungulicchio—is included in the list of Campania’s PAT products.
Mantoppola di Montemiletto, a typical Irpinia dish, boasts a long history. Its traditional recipe features a secret ingredient.
Ravece extra virgin olive oil, produced in the Ufita Valley, is widely used in cooking thanks to its many properties.
Great news for Irpinia and for Italy: truffle hunting and extraction has received a prestigious new recognition from UNESCO.
Gesualdo celery, a Traditional Agri-Food Product and Slow Food Presidium, is known for adding flavor to many traditional Irpinia dishes.
The Marrone/Chestnut di Serino PGI, thanks to its many characteristics, is used in Irpinia gastronomy for the preparation of sweet and savoury dishes.
Caposele skeins are a typical homemade pasta. It’s a PAT (Protected Designation of Origin) product, and every year the skein festival is held in honor of it.
The history of Fiano di Avellino DOCG: from its origins to its first recognition, from the phylloxera epidemic at risk of extinction to its rebirth.