Fico lardaro is a traditional cured meat product from the Campania region in Italy. It is made from the belly of the pig and is seasoned with various spices and herbs before being aged for several months. Fico lardaro is known for its rich flavor and tender texture, making it a popular ingredient in many traditional Italian dishes.
This specialty can be found in several towns and communes in Campania, including Agerola, Gragnano, and Vico Equense. These areas have a long history of producing high-quality cured meats, and Fico lardaro is one of their most prized products. The local artisans take great pride in their craft and follow traditional methods to ensure the authenticity and quality of the product.
One popular recipe that features Fico lardaro is the “Pasta alla Nerano.” This dish is a pasta dish made with zucchini, cheese, and Fico lardaro. The lardaro adds a savory and smoky flavor to the dish, complementing the freshness of the zucchini and the creaminess of the cheese. Another recipe that showcases Fico lardaro is the “Pizza Margherita.” This classic Italian pizza is topped with tomato sauce, mozzarella cheese, and Fico lardaro, adding a unique twist to the traditional flavors.
Fico lardaro has received the PAT (Traditional Agri-Food Product) recognition, which is a prestigious designation given to traditional Italian food products that are produced using traditional methods and ingredients. This recognition ensures that Fico lardaro is made according to specific specifications and guarantees its authenticity and quality.
Sources:
– “Fico lardaro” – www.agricoltura.regione.campania.it
– “Traditional Agri-Food Product (PAT)” – www.qualigeo.eu