Travel and Culture in Campania

Pisciotta: gastronomy

Pisciotta’s gastronomy is based on the deliciousness and the genuineness of the produces of the land that compose its dishes....


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GASTRONOMY

Pisciotta’s gastronomy is based on the deliciousness and the genuineness of the produces of the land that compose its dishes.
A good one is the ciauledda, prepared with paprika, aubergines, French beans, potatoes, tomatoes, onion and basil or the caponata, prepared with a kind of vegetables called freselline, tomatoes and the tasty olive oil.
In Marina di Pisciotta they prepare the cauraru, a mixture of fish and vegetables and the insalata di alici di Menaide (a salad with anchovies), whose name derives from the special fishing net that is used for the traditional anchovy fishing: the menaica.
According to the local tradition, the dishes include the homemade pasta: lasagne, cavatielli, tagliolini, ravioli.
Then a local speciality is the preparation of preserved products, in particular the girls of the village are very good at preparing the salted anchovies, put in precious earthenware pots and also at preserving tunny in olive oil, and at pickling aubergines, mushrooms, artichokes, peppers and tomatoes.
Otherwise, the processing of pork meat into hams, sausages, sopressate and capicoclli (different kinds of salami) is exclusively an occupation of the village’s men.
Of course all these dishes, made with genuine products, have a common ingredient, that is certainly the delicious extra-virgin olive oil.
This oil is particularly tasty since it is produced in an area which is devoid of industries and has got millenary olive trees.





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