Typical Products
The majority of the Italian Parks preserves in its territory a great
heritage of typical products.
It is essential to rediscover it and to make the most of it not only in order to protect the biodiversity, but also to support traditional activities and
the economy of the territory in general.

Bread
"Panelle", "paniellu" and Bread of Padula
Here the bread can be made with durum wheat, common wheat, or integral or mixed wheat, but the constant feature is the natural leavening and the cooking in wood ovens, giving the bread a rather high quality.

Vegetables and Legumes
Round Artichoke of Paestum Igp and White Artichoke of Basso Tanagro
The Round Artichoke of Paestum is cultivated in the Piana del Sele, in particular in the Municipalities of Eboli, Pontecagnano, Battipaglia and Capaccio.
It has an intermediate size (four heads per kilo), a green color with violet
softening, a spherical and compact shape (the external bracts are well closed).

Broad Bean from Cicerale
A product very rich in potassium and in essential elements, whose organoleptic features are mainly linked to the production soil and to the strictly methodical traditions used in the cultivation.

Bean from Controne
Small, round, and very white, without spots nor eyes, the bean from Controne has an ancient tradition and is particularly precious for its high digestibility and for its thin skin, which is practically impalpable.

Wine
"Castel San Lorenzo Doc" and "Cilento Doc"
In the Park territory there are two "Doc" wines: Castel San Lorenzo and Cilento. The former includes the Municipalities of Castel San Lorenzo, Felitto and Bellosguardo and partly the Municipalities of Aquara, Castelcivita, Roccadaspide, Magliano Vetere and Ottati.

Charcuterie
Bacon, "longa" or "longarella"
It is a very aromatized bacon. As a matter of fact, once the piece has been chosen, a rather strong treatment takes place: there are always the sweet or spicy pepper (which gets dried and put into the oven) and naturally the salt.

Soppressata from Gioi
It is a very ancient product: according to written documents,
it dates back at least to the 11th century.
It is obtained from the precious parts of the pig (tenderloin, leg, loin and shoulder), carefully cleaned from all the cartilage and the nerves.

Fish
Menaide Anchovies
Menaide anchovies (from the name of the boat used to fish them) are caught during the night, between April and July, in the days when the sea is calm: fishermen go out at the sunset and use the net to block their
passage to the offshore.
Fishing is selective, and only anchovies reaching a certain size are caught.

Autochthonous Breeds and Meat
Buffalo
An integral part of the agricultural scenario of the South of Italy, the buffalo is commonly associated to the production of cheese,
in particular of mozzarella cheese.

Cilentana Goat
In the whole province of Salerno and in particular in the area of Parco del Cilento e del Vallo di Diano about five thousand goats are still bred with traditional methods, through a remarkable use of the wild or semi-wild grazing.
This population is usually called goat of Cilento or Cilentana goat,
and includes three different subgroups, according to the color of the coat:
gray, tawny, or black.

Fruit
"Fico Dottato Bianco del Cilento"
The fruit has a wrinkled skin with a uniform and pale yellow color, typical of the dried figs, and the pulp has a pasty consistency.

"Marrone di Roccadaspide"
Vine, olive tree, and chestnut tree are the most important plants from an
economic point of view characterizing the landscape along the banks of Calore.
In the medium valley, the fruit chestnut tree dominates: it is called "marrone di Roccadaspide", from the name of the town which, with an average
of 25 thousand quintals per year, holds the record in the chestnut
production (varieties Nzerta and Abate).

Cheese
Caciocavallo Cheese
Cilento offers a very wide range of spun paste cheese: from buffalo mozzarella to "fiordilatte", from fresh to smoked "scamorza", from "burrino" or "manteca" (mozzarella molded around a lump of butter) to filled "cacetto"
(with ham or green olives), from "Caciocavallo Silano" to "Caciocavallo Podolico".

"Mozzarella di Bufala Campana Dop"
Like every mozzarella cheese, is a spun paste cheese obtained by the spinning of the curd; however, among them is the one for which the experience of the people processing the cheese - homemade processing - still makes the difference.

Mozzarella in the Myrtle ("muzzarella co’ a mortedda")
It is produced with cow's milk in some Municipalities of Basso Cilento, where the myrtle grows in a spontaneous and luxuriant manner.
Probably, thanks to the abundant availability of this shrub with smooth and not porous leaves and branches, in the past people used to wrap up mozzarella in myrtle branches to preserve it and transport it much more easily.

Oil
"Cilento Dop", "Colline Salernitane Dop"
The oils produced in the Park belong to two denominations of origin, both recognized in the season 1998-1999. "Dop Cilento" involves the coast and the south-eastern area, while "Dop Colline Salernitane"
involves the northern part of the Park.