Cilento region highlights culinary and viticultural traditions

The Cilento region in Campania, Italy, is maintaining its cultural identity through a blend of traditional agriculture and modern gastronomic innovation. In Novi Velia, the restaurant La Chioccia d’Oro has transitioned to new management under Carmine Mainenti and Davide Di Mea. Led by Chef Antonio Maffia, the establishment has earned a Michelin Bib Gourmand for its quality and value, focusing on seasonal ingredients and territorial identity.

Parallel to the culinary scene, the region's viticulture is evolving from small-scale family farming to professionalized production. Historical families, such as the Rotolo family from Rutino, have transitioned from selling bulk wine to modern enological production. Other producers, including Viticoltori De Conciliis, Luigi Maffin, and the organic-focused San Salvatore 1988, are contributing to the recognition of local grape varieties and biodiversity within the Mediterranean landscape.