During your stay in Casale Santa Rosalia situated San Mauro in Salerno district, in the National Park of Cilento, in Campania, you can discover the delicious gastronomy of Cilento.
The filled Fianchetto is an excellent second course, typical of Cilento, which can be prepared with meat sauce or broth. The filled fianchetto was prepared with goat meat. It was a rich dish dedicated to the holidays. Today this recipe is more widespread and is also made with veal. For the filling you can use a good cacioricotta of goat of the Cilento both seasoned and fresh. Stuffed meat is laced and cooked in a rich broth of vegetables with celery, carrots, potatoes, onions, tomatoes, zucchini, endive, cabbage and olive oil. At the end of cooking the fianchetto it is cut into slices and is great either hot or cold, a tasty and delicious dish!
The Ciambotta is a rich vegetable dish that is cooked in the oven. Traditionally it includes peppers, eggplant, zucchini, tomatoes and potatoes, but of course it can be done in many variations depending on the available vegetables. The vegetables should be cut into pieces and seasoned with olive oil, salt and basil leaves. Everything is baked in the oven for half an hour, and there you have a healthy and delicious side dish, that can be eaten both hot and cold!
The Sfritta soup is a traditional poor dish of Campania that was made with wild herbs. The main ingredients are chard, chicory, thistles, wild fennel and potatoes. Vegetables are cut into cubes and fried in a pan with olive oil, garlic and chili, and then left to cook covered with water. When the water is nearly completely absorbed the sfritta soup is ready and you can serve it with grated cheese, preferably pecorino. This simple recipe is super tasty!
Zeppoline di alici
The zeppole with anchovies are a great dish made with the typical fish of Cilento, it is used primarily as a starter. Fishing for anchovies has always been a great activity in this area and this delicious fish has a thousand recipes. The zeppole with anchovies are prepared with a simple mixture of water, flour and yeast, to which the cleaned and washed anchovy fillets are added, you can use anchovies in salt or oil. Then you get the zeppole to fry in deep fat and serve them hot!
Fiori di zucca
The zucchini flowers in Campania are used in many recipes, for example on pasta or to prepare omelettes. In Cilento you can taste excellent pancakes with zucchini flowers, also called “pizzelle di sciurilli”, which are very good as a starter and as a side dish. Pizzelle are prepared with a batter of flour, egg and baking powder, then the zucchini flowers washed and cleaned are added with a pinch of pepper. After proper leavening the pancakes are cooked in deep fat and eaten hot. A simple and tasty dish!