Top 33 Traditional Foods
in the Province of Salerno

Marsicani is a renowned Italian olive mill located in the heart of the Cilento National Park near Morigerati, currently led by Nicolangelo Marsicani. The family tradition of olive oil production dates back to the early 1900s, and today combines modern technology with local olive varieties such as Frantoio, Pisciottana, Rotondella, and Leccino.

Nicolangelo is also the founder of a local “school” for olive growers and actively contributes to improving production quality throughout the region through education and collaboration with other producers. The flavors of their oils combine pleasant bitterness and fresh pungency, with herbal and spicy notes that pair perfectly with fresh vegetables, salads, and even strongly flavored dishes such as tomatoes or game. They are committed to innovation in pressing, storage, and education of local farmers, which makes Marsicani one of the most respected and sustainable producers in the region.Expand

Tenuta Vannulo is a prestigious organic buffalo farm and artisanal dairy located in Capaccio Paestum, in the Italian region of Campania. It is renowned for its top-quality Mozzarella di Bufala Campana DOP, which is made entirely by hand using only fresh buffalo milk from the farm. In addition to cheese, Tenuta Vannulo produces a variety of other dairy delicacies made from buffalo milk - including yogurt, butter, and gelato - and also houses a traditional leather workshop on the estate. Beyond dairy, Tenuta Vannulo is also known for its production of buffalo milk chocolate, which serves as the base for their exclusive pralines and chocolate bars.

These chocolates combine creamy richness with authentic Italian flavors, adding a gourmet touch to their range of luxury delicacies. Tenuta Vannulo is open to visitors and offers guided tours of the farm and dairy, as well as tastings in their on-site café. Through a unique combination of tradition, innovation, and deep respect for nature, this farm stands out as a model of sustainable quality and genuine luxury rooted in simplicity and authenticity.Expand

La Tenuta Bianca is an Italian family-owned producer of buffalo milk cheeses and dairy products based in Altavilla Silentina, Campania. The origins of the family farm date back to 1850, when the Di Masi family began livestock farming in the fertile Piana del Sele. Today, the company operates a fully integrated production system, managing every stage from cultivating its own animal feed and raising Mediterranean water buffalo to processing fresh milk into artisanal dairy products. Its range includes buffalo mozzarella, ricotta, caciocavallo, scamorza, yogurt, aged cheeses, buffalo meat specialties, and extra virgin olive oil. In 2017, La Tenuta Bianca opened its artisanal dairy and tasting facility, further expanding its farm-to-table concept. The company is recognized for its strong focus on animal welfare, sustainable farming, and traditional cheesemaking techniques combined with modern quality standards. Several of its cheeses have received recognition at the Italian Cheese Awards, highlighting the quality of its handcrafted buffalo dairy products.Expand

Madonna dell’Olivo is an olive oil producer based in Salerno, Italy. They are known for their high-quality, extra virgin olive oil, produced using traditional methods.

The olives are often handpicked to ensure the best quality. Their production process emphasizes the freshness and purity of the oil.Expand

Caseificio Barlotti is a family-run dairy with a rich tradition dating back to the early 1900s, located in Paestum, in the Campania region of Italy. The Barlotti family has been raising buffalo and producing dairy products for five generations.

This artisanal cheese producer uses milk from their own herd of Italian Mediterranean buffalo, ensuring control over the entire production process from feeding the buffalo to cheese making. Caseificio Barlotti is best known for its Mozzarella di Bufala Campana DOP, but also offers a wide range of other buffalo milk products.

Visitors can enjoy guided tours of the farm and production facilities, as well as tastings of their fresh products.Expand

Casa Marrazzo is an Italian family-owned producer of artisanal preserved food products based in the town of Pagani in the Campania region, with a heritage dating back to 1934. The company originated from a family farm established by Pasquale Marrazzo in the early 20th century, while in the 1970s his son Carmine expanded the business by developing the production of preserved fruits and vegetables using traditional processing methods. Today, the third generation of the Marrazzo family continues to lead the company, preserving its commitment to authentic Campanian flavors through artisanal production. The product range includes tomatoes and tomato-based products, vegetables preserved in oil and brine, legumes, ready-made sauces, organic products, and other traditional specialties from southern Italy. Casa Marrazzo combines traditional preservation techniques with modern food safety standards, while much of the production process still relies on careful manual handling and meticulous selection of raw ingredients. The brand is particularly recognized for products that reflect the gastronomic heritage of the Agro Sarnese-Nocerino area and the foothills of Mount Vesuvius, with a strong emphasis on authenticity and the origin of its ingredients.Expand

Fattoria Ambrosio is a family estate in the province of Salerno, Campania, nestled within the protected landscape of the Cilento National Park. Since 1938, the Ambrosio family has cultivated olives with passion and respect for the land, blending long-standing tradition with a modern, sustainable approach. Across more than 30 hectares of olive groves, native varieties are carefully grown, harvested at the optimal moment, and pressed the very same day to preserve the authentic character of the fruit.

The result is a range of extra virgin olive oils with unique aromatic complexity, reflecting both the terroir of Campania and the heritage of the Ambrosio family. From balanced and elegant to bold and intense, their oils have earned international recognition and awards. Yet for the Ambrosio family, the greatest achievement remains honoring the land and creating oils that truly speak the language of nature.Expand

Az. Agr.

Fierro Michele is an olive oil producer based in Salerno, Italy. The business specializes in the cultivation and processing of olives to produce high-quality extra virgin olive oil.

The farm is known for its emphasis on traditional agricultural practices and sustainable farming methods. They offer a range of olive oil products that reflect the rich agricultural heritage of the Salerno region.

The company also engages in the local and international distribution of their olive oil products.Expand

Cantine Marisa Cuomo is a family-run winery founded in 1980 in Furore, on the dramatic Amalfi Coast, an area defined by steep terraces overlooking the sea and extreme viticultural conditions. The estate was created by Andrea Ferraioli and named after his wife Marisa, combining family heritage with a strong commitment to preserving local winemaking traditions.

Vineyards are planted on narrow, stone-walled terraces suspended between mountains and the Mediterranean, where altitude, sea breezes, and limestone-rich soils shape a distinctive microclimate. The winery focuses on native Campanian grape varieties such as Fenile, Ginestra, Biancolella, Ripoli, Falanghina, Aglianico, and Piedirosso, expressing the authentic character of the Amalfi Coast.

Farming and harvesting are done almost entirely by hand, reflecting the principles of so-called “heroic viticulture.” Production is limited and quality-driven, with careful vinification designed to preserve freshness, minerality, and aromatic precision. Cantine Marisa Cuomo wines are known for their elegance, saline tension, and strong sense of place, making the winery one of the most respected and distinctive producers in southern Italy.Expand

Spaghetti alla Nerano is a traditional pasta dish originating from Nerano. The dish is usually made with a combination of spaghetti, zucchini, olive oil, garlic, butter, Provolone del Monaco cheese, basil, and salt. The zucchinis are thinly sliced, fried in oil, and drained. The spaghetti are cooked until al dente. The garlic is sautéed in olive oil, removed from the pan, and the spaghetti are finished cooking in the same oil. A dab of butter is added to the pan along with the zucchini, and the dish is finished with grated provolone cheese and fresh basil before serving. If Provolone del Monaco is unavailable, it's recommended to use caciocavallo. This vibrant dish was invented in 1952 at Ristorante Maria Grazia Nerano.Expand

Colatura is a unique preparation made by the fishermen of Cetara in Campania. It's a byproduct of preserving anchovies – they are packed in sea salt in wooden barrels, and occasionally a hole is made in the barrel so that the liquid can drip out of it. When distilled, the liquid develops a translucent sheen and acts as a strong fish sauce. When spaghetti are dressed with some of the colatura, olive oil, and sautéed chili peppers and garlic, it becomes a delicious traditional dish known as spaghetti alla colatura.Expand

Torta ricotta e pere is an Italian cake originating from the Amalfi area. It consists of four main parts – the hazelnut sponge, the syrup, the ricotta cream, and the pear filling. The sponge is made with a combination of eggs, sugar, hazelnuts, flour, lemon zest, and butter. The syrup consists of water, sugar, rum, and pear brandy, while the ricotta cream is made with ricotta, whipping cream, and sugar. The pear filling is made with ripe pears, sugar, pear brandy, and gelatine. In order to assemble the cake, one sponge disk is placed at the bottom and it's then spread with half the ricotta cream, the pear filling, and the other half of the ricotta cream. The other sponge disk is placed on top, and the cake is then chilled before serving. It's recommended to decorate this cake with icing sugar.Expand

Lardari al pomodoro is a traditional dish originating from Campania, and it's especially popular in Salerno. The dish is made with a combination of olive oil, garlic, basil, tomatoes, salt, and lardari – large green beans that were traditionally boiled and fried in lard. The lardari are cooked in boiling water until tender, and then drained and added to the pan with browned garlic, basil, tomatoes, and salt. Once the sauce has formed and thickened, the dish is removed from the heat and served warm.Expand

Caciocavallo dell'emigrante is a traditional cheese originating from Salerno. The cheese is made from raw cow's milk (sometimes sheep's milk) and it's stuffed with soppressata. The texture is smooth and semi-hard, while the flavor is delicate, milky, and complex. The cheese is usually aged from 60 days to over 12 months. The soppressata was hidden inside the cheese because the migrants from Salerno wanted to take the meat to the United States, but the practice was illegal. However, you could bring cheese so the migrants hid the meat inside of the caciocavallo. Nowadays, there are just a few cheese-makers that create this unique cheese.Expand

Spollichini in bisaccia is a traditional dish originating from Salerno. The dish is made with a combination of beans, green beans, tomatoes, garlic, celery, hot peppers, olive oil, basil, and parsley. The garlic, tomatoes, basil, parsley, celery, and hot peppers are sautéed in olive oil until blended. The beans and green beans are boiled until tender and tossed with the sauce. The mixture is left to stand for about half an hour or until the flavors are blended. Spollichini in bisaccia are then typically served on toasted slices of homemade bread. The dish is usually prepared in a terracotta pan. Expand

Barilotto is an Italian cheese hailing from Campania, where it's produced by Casa Madaio in Cilento. The cheese is made from water buffalo's milk by heating the whey derived from the production of mozzarella di bufala. It's usually left to age for at least 40 days before consumption. Underneath its washed rind, the texture is hard, smooth, and firm. The aromas are delicate, fresh, and buttery, while the flavors are creamy and mild. It's recommended to serve Barilotto with honey or jelly due to the subtle sweetness of the cheese.Expand

Melanzana al cioccolato is a traditional dessert originating from the Amalfi coast. It consists of eggplant slices that are covered in chocolate sauce, which is why the dessert is also known as parmigiana di melanzane al cioccolate. It's made with eggplants, flour, eggs, sugar, cinnamon, lemon zest, milk, cocoa, almonds, pine nuts, and chocolate. The eggplant slices are fried in oil until soft, and each slice is then dipped in flour and beaten eggs, then fried again until golden. While still warm, the slices are sprinkled with a combination of sugar, lemon zest, and cinnamon. When the chocolate sauce is ready, it's ladled over the pre-arranged eggplant slices over and over again, just like making a savory parmigiana. The dessert is fully cooled before serving, and it's traditionally prepared for Ferragosto, a national summer holiday that takes place on August 15. There are a few variations on the dish, so in the town of Maiori near Amalfi, the filling contains ricotta, while others add crumbled amaretti to the filling, and the dessert is often accompanied by a glass of iced limoncello. It is believed that melanzana al cioccolato was invented by the sisters of the order Agostiniane di Santa Maria della Misericordia, while others claim that it was invented by local Franciscan monks at a monastery in Tramonti. There is one other theory as well, that the dish was brought to the country by invading Saracens. Chocolate eggplant gained international recognition when a nephew of Tsar Nicholas II tried it at the Grand Hotel Cocumella.Expand

Produced in the province of Salerno, mainly in Ricigliano and San Gregorio, this traditional Italian sausage consists of lean pork cuts, pork fat, salt, and peppercorns. When the mixture is placed into intestines, the sausage is pierced to let the air out and is usually pressed for at least twenty-four hours. It is then dried and lightly smoked for a couple of days. The sausage is traditionally enjoyed as antipasto, usually accompanied by bread and red wine.Expand

Cacioricotta Caprino del Cilento is a soft cheese from the Campanian province of Salerno, produced around the area of Cilento National Park. Made with a mixture of sheep and goat milk, by combining two techniques of cheese-making, cacioricotta is a cross between a cheese and fresh ricotta, with a unique flavor coming from the aromatic herbs that free-range animals feed on. It can be enjoyed fresh or left to mature for 2-3 months. This highly appreciated delicacy is best enjoyed on its own, served with some homemade bread, or grated over popular local dishes such as cavatelli or fusilli al ragù di castrato.Expand