Traditional Italian cuisine in Cilento and Caprarola

Regional culinary traditions in Italy are highlighted through the specific dishes of Marina di Camerota and Caprarola.

In Marina di Camerota, located in the Cilento region, fusilli cilentani al ragù represents the intersection of coastal and agricultural landscapes. The handmade pasta is shaped using a small metal rod to create an irregular surface designed to hold thick ragù. The dish utilizes Mediterranean staples such as extra virgin olive oil, tomato preserves, and semolina, reflecting the local transition from the Tyrrhenian coast to the inland olive groves.

In Caprarola, situated near the Monti Cimini and Lake Vico, pasta e ceci alla romana is presented as a dish evocative of the local wooded landscape. This rustic preparation relies on legumes, rosemary, and extra virgin olive oil. The cuisine is described as a quiet tradition of the Lazio region, suited to the earthy environment of the Cimini mountains and the surrounding beech and chestnut forests.