MANGIARE/BERE nel Cilento

In Cilento, at the roots of the Mediterranean Diet

“A set of skills, knowledge, practices and traditions ranging from the landscape to the table”.
The Red of Licosa, from the marine area of Castellabate the mullet giving the taste of the sea

That vivid color, unmistakable and unique with its intensity it’s impossible not to notice. And it’s certainly the first characteristic of the species to be noticed.
Cervati caves, the prehistoric site where the outlaws' cacio becomes special

In the beautiful seasons, it was the ideal place to stop and spend the night after dark. High up, safe on the side of the mountain, the small esplanade offered enough space to house the flocks in the pens until the early dawn of spring and summer.
Lagane pasta and chickpeas

Water and flour, the simplest dough. The ancient Greeks already made strips of pasta that they called lagaron.
SALERNO - Caseificio F.lli Starace

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Tutto ha inizio nel 1975, grazie a Zio Achille, Nonna Maria e Zia Velia.Figli d’arte, dopo aver lavorato per più di 35 anni nella storica “Latte Silla”, hanno dato vita a una piccola azienda artigianale, a conduzione familiare.