Our Typical Cilento products
Agriculture and farming provide raw material for a typical Cilento cuisine.
In September and October, the farm is dedicated to the harvest of local grapes. The wine of the vineyards of Zio Cristoforo gladdens the palates of our restaurant's guests.
In October, November and December the Crescenzo family is dedicated to the harvesting of olives and their milling.
The oil is used to season and fry our vegetables. Also in October, green olives are harvested for the production of the renowned "oliva ammaccata salella cilentana", of which we also have the prestigious Slow Food Presidium.
In the autumn months the surrounding area offers other fruits such as chestnuts, hazelnuts and mushrooms.
December is dedicated to the slaughtering of pork, whose meat is used to prepare salami offered throughout the year.
In spring we start to prepare vegetables: tomatoes, beans, eggplants, peppers.
The fruit is picked and proposed according to seasonality, so in our daily life you can taste oranges, tangerines, plums, cherries, white figs of the cilento, pomegranates, jujube, persimmons ...
The breeding of the company is mainly based on the goats, from which we produce a "cacioricotta" of Cilento goat, we also have the Slow Food Presidium, cattle, pigs and low court animals such as chickens, hens and rabbits.
In addition we also prepare vegetable preserves, fruit jams.
At the reception, we have a sales point of our products.