Oliva salella ammaccata del Cilento is a traditional Italian food product that is native to the Campania region in southern Italy. It is specifically found in the towns and communes of Cilento, a coastal area in the province of Salerno. This unique olive variety is known for its distinctive shape and flavor, making it a popular ingredient in local cuisine.
The oliva salella ammaccata del Cilento has received the prestigious PAT (Traditional Agri-Food Product) recognition, which is a certification given to traditional food products that are deeply rooted in the cultural heritage of a specific region. This recognition ensures that the olive is produced using traditional methods and follows specific specifications to maintain its authenticity.
To prepare this traditional dish, the olives are harvested when they are still green and then left to ferment in brine for several months. This process gives them a slightly salty and tangy flavor, with a hint of bitterness. The olives are often served as an appetizer or used as a topping for pizzas and salads.
One popular recipe that features oliva salella ammaccata del Cilento is the “Insalata Cilentana,” a refreshing salad made with tomatoes, cucumbers, red onions, and the marinated olives. Another delicious dish is the “Pizza Cilentana,” where the olives are used as a topping along with other local ingredients like buffalo mozzarella and fresh basil.
– “Oliva Salella Ammaccata del Cilento” – www.cilentoediano.it
– “Insalata Cilentana Recipe” – www.cucinare.it
– “Pizza Cilentana Recipe” – www.gustoblog.it