As inevitable as the extra virgin olive oil in the great dishes of Irpinia cuisine is the Montoro Pat copperonion, also produced in the Solofra area, sweet and aromatic, to be eaten cooked or used to make jams and preserves.
And the hills of Montoro are also home to the typical datterini tomatoes.
The long braids to hang for drying allow the precious white garlic of Ufita PAT to be perfectly preserved, son of the "white Campanian", obtained from seeds produced in the farms that grow it or in seedbeds in the area and rigorously hand-picked in the June.
The typical Chili pepper belongs to the village of Quaglietta, dominated by the Lombard castle, in the municipality of Calabritto, in its two varieties: the papaiola or papazzo, which is preserved in vinegar and the sharp, spicy spungulicchio, which is used for sausages and as a seasoning.
Among the fruits of the Irpinia land, cherries are widely spread and represent a quarter of the important production in Campania. The "Palermitana" of Montoro and Serino, the "Monte" of Baiano, the "Maiatica" of Taurasi and the "Melella" and "San Pasquale" of Ariano Irpinostand out.
