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.
In order to obtain this olive oil, called "Olio delle colline salernitane" only a few varieties of olive tree can be used: Rotondella, Frantoio, Carapellese or Nostrale for at least 65%, Ogliarola and Leccino for a a maximum of 20%, and other local varieties for at most 20%.
The kind of olive tree used is not the only prescription to abide: the production of olives per hectare cannot exceed 120 quintals, with a maximum oil yield of 20%. In other words, the trees cannot be "stressed" to produce too many olives, with a lower quality.
Then, the olives have to be collected by hand directly from the olive tree within the end of December (no picking up from the ground). Pressing must occur by the end of the second day after the collection phase.
From this whole complicated procedure, it comes out an oil colored in different shades from green to straw yellow, a medium-high fruity smell, a fruity taste with weak or medium bitter flavour, a light spicy scent. Acidity is also kept under control: it must be, in terms of oleic acid, no more than 0.7.
It is compulsory to report on the label the production year (younger oil has a different taste, usually preferred to older oil).
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.
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.
At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
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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