olive
oil lentils chickpeas truffles artichokes figs bread wine and mozzarella
Olive Oil the
Phoenicians planted the first olive trees around the XVI century BC, first on
the island of Cyprus then in Asia Minor. Its greatest success was achieved in
Greece where the myth was that the goddess Athena, in competition with the
other gods, was declared the winner of a contest by Zeus by creating the olive
tree. Historians have determined that the first olive tree “Plato's Olive Tree”
was planted near Athens some 2500 years ago.
Olive Oil is Cultivated Everywhere in
Italy with 23 DOP and 1 IGP Denominations
In Cilento, it
is cultivated on the hills and by the sea, blending harmoniously with other
species in the territory. As one of the pillars of the Mediterranean Diet,
extra-virgin olive oil is present in virtually all the dishes of this area.
Among its benefits is the lack of physical and chemical manipulations as it is simply
extracted by pressing the olives. It is the only oil produced by a fruit as
opposed to a seed.
Legumes
were introduced only from the 10th Century, thereby making a
gradual contribution to the welfare of the population, increasing resistance to
disease and thereby aiding in the repopulation of Europe. Later, with the
discovery of the Americas and the importation of agricultural products, beans
emerged as a basic staple without which the population could not have doubled
in
size in just a few centuries.
In Italy,
beans, peas, lentils, chickpeas and fava beans are the most common staples.
Some are canned and are therefore available off season and in areas where they
are not cultivated. Both fresh and dry, they are a key component of Italian
cuisine and especially the cucina povera.
Lentils were
among the first foods to be cultivated and consumed by man; traces have been
found in Turkey in ruins dating back to 5500 BC as well as in Egyptian tombs
from 2500 BC.
Cickpeas originally from the Orient, the name derives
from the Latin word aries which refers to the shape of the seed. A major staple
in the Middle East and in India, they are cooked with pasta, as soup and as a
side dish.
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The Black Truffle has found a
perfect habitat in the beech woods in harmony with oak trees, birch, hazel
trees and black pine. It can be found in different areas of central and
southern Italy, including the Picentini mountains that cut across Avellino and
Salerno provinces. It has had its place for nearly two thousand years in the
more culturally sophisticated gastronomy, appreciated for its unique aroma. It
has been found in sizes approaching that of a grapefruit and acts as an
environmental guard as it refuses to grow in polluted terrain.
Artichokes the Paestum plain is famous for its
abundant and quality production of fruits and vegetables. Aside from tomatoes,
lettuce, fennel and zucchini, artichokes are very important. Originally a plant
of the Eastern Mediterranean and North Africa, artichokes have become economically
important in the Cilento region from the 1920s following major land
reclamation.
The White Fig its Cilentano origins precede the 6th
Century BC but its roots are from Southern
Arabia. This fruit started as
the poor man's bread but today it is considered a delicacy. Dry figs are also
stuffed with chocolate, fennel seeds, almonds, chestnuts and other ingredients
available in Cilento.
The History of Bread
begins with that of man with barley and millet the preferred ingredients as
they were ideal from a nutritional standpoint; they were eventually replaced by
cereal. The invention of bread can be attributed to the Egyptians nearly 3000
years ago. They also developed the first ovens.
The Greeks Developed 72 varieties of
Bread whereas the Romans Improved on Windmills
Wine is by
its very nature the opposite of an industrial product that never varies; it is
different from area to area and is subject to climactic conditions. It also
evolves, matures and declines over time.
There
is no Such Thing as Biological Wine Only Biological Grapes
Mozzarella the domestic water buffalo originated from
India and Persia. It arrived in Italy in the year 596 during the reign of the
Longobard king Aginulfo. It thrives in warm, swampy areas rich in water such as the Nile
Delta. In Europe, it has found fertile ground in Puglia, Campania
and the low lands along the Danube river. In Cilento, mozzarella was received
with great pleasure by the nobility while on the Grand Tour to Pompeii and
Paestum. They were served the provatura of the buffalo cheese, a test to verify
the salt content. The word mozzarella comes from mozzata or cutting.
Mozzarella di Bufala is Recognized with
a DOC Label in Italy and a DOP Label in Europe
Mozzarella is produced exclusively with
buffalo milk, mostly in Campania and Southern Lazio, in four distinct phases:
acidification of the milk; maturation; preparation and conservation.
Your
Connection to Cilento and South Italy
Travel
Destinations Management Services
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Information and Reservation
Travel
Duration 3 nights and 4 days. Group Size
Minimum 4, Maximum 50 persons.
Cost/Person/Day
Euro 245 for adults age 19 to 64 Euro
195 for seniors 65+ and children under 18.
Information
for Booking First and Last Name, Passport
Number, Expiration date and Issuing country, Date of birth, Email address.
Included
Travel
between cities and states that are part of the itinerary, lunches and dinners,
accommodations in double occupancy with breakfast for three nights, applicable
local and state taxes, one-half day sightseeing events, local transport
services.
Excluded
Evening
entertainment and transport to tour location start and from tour ending
location.
Day/time Day to day programs and specific events at each
location, as well as the sequence of the tour stops, will be finalized with the
participation of the clients after details on family/group composition have
been determined to take-into-account client priorities and preferences.
Reductions Children under the age of
18 and seniors over the age of 65 traveling with parents and/or guardians,
staying in the same hotel room receive a 20 percent discount.
