Campania is the leading region in apricot cultivation. The fertile volcanic soil around Mount Vesuvius is rich in minerals, especially potassium, which gives apricots their characteristic taste. One-fifth of Italy's apricots come from Campania, and the majority of those come from the Vesuvius zone. In fact, 50,000 tons of the fruit is grown here annually, spread out over more than 2,000 hectares of orchards (5,000 acres) in 18 towns in the province of Naples.
The regional variety known as Albicocca Vesuviana is characterized by its medium-smallish size and its yellow, sugary pulp. The orange skin is appealingly smudged with red and gives off an intense fruity fragrance to match its sweet flavor.
It is thought that the species was originally brought to the Naples area from Greece, and the climate and soil here provide optimal growing conditions. It’s certainly not a new hybrid: the albicocca vesuviana was described by Neapolitan scientist Gian Battista della Porta in 1583.
The fruit is harvested from May through July, and is destined for direct consumption, nectar and jam production, as well as dried for distribution worldwide.
The villages scattered all around the Cilento coast maintain a very ancient fishing technique, but non so closely tied to it than the pretty town of Pisciotta.
If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
Once you have peeled your eyes away from the stupendous scenery of the Amalfi Coast, one of the first things you’re bound to notice is the large lemons hanging from the trees.
The hills that surround the city of Salerno and stretch from the Amalfi Coast to the Cilento National Park give an extra-virgin olive oil with an intense colour and a unique fruity taste.
Agerola is known as "Città del Pane" - city of bread – nationwide popular brand that recognizes some Italian towns where this product assumes a special value due to the peculiar characteristics.
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Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
Amalfi Coast
Sorrento Coast
Tuscany
Cilento National Park
Lake Como
Rome and Latium
Umbria
Capri and Ischia
Venice
Puglia (Apulia)
Liguria
Sicily
Lake Maggiore
Lombardy
Sardinia
Lake Garda
Abruzzo and Marche
Calabria
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