01 April, 2022

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.

04 March, 2022

The exquisite Mantoppola di Montemiletto: history and recipe

Mantoppola di Montemiletto, a typical Irpinia dish, boasts a long history. Its traditional recipe features a secret ingredient.

04 February, 2022

Ravece oil: a quintessential Irpinia product.

Ravece extra virgin olive oil, produced in the Ufita Valley, is widely used in cooking thanks to its many properties.

17 December, 2021

Truffle hunting becomes a UNESCO heritage site

Great news for Irpinia and for Italy: truffle hunting and extraction has received a prestigious new recognition from UNESCO.

16 November, 2021

Gesualdo Celery: From PAT to Slow Food Presidium

Gesualdo celery, a Traditional Agri-Food Product and Slow Food Presidium, is known for adding flavor to many traditional Irpinia dishes.

20 October, 2021

The Serino Chestnut Grove: PGI Chestnuts in 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.

24 September, 2021

Caposele’s skeins: taste and tradition intertwine.

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.

26 August, 2021

The history of Fiano di Avellino DOCG: an intense and elegant wine

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.