The aenogastronomy >

The Dishes

Gastronomy rigorously follows the canons of the Mediterranean diet: such regime privileges the use of cultivated foods without intervention of pesticides and chemical fertilizers, it promotes the diversification of varieties of seeds and autochthonous plants, so contributing to demolish the risk of coronary diseases due to animal fats, of diabetes and of obesity. The dishes are carefully prepared in real time by using always biological products as well as fresh and selected ingredients, accompanied by the good Campanian and Cilentan wines. Vegetables, extra virgin olive oil and a great part of fruit are produced by the local agricultural firms; pasta is hand-prepared; fishes come from the near Tyrrhenian Sea; aromatic grasses and wild plants are typical of the Mediterranean maquis and are widely used in kitchen.