Traditional Italian recipes feature Cilento paddoccole and potato baccalà tortelloni

Traditional Italian culinary practices are highlighted through two distinct regional dishes: paddoccole and potato and baccalà tortelloni.

Paddoccole are meatless fried meatballs originating from the Cilento region. Made from stale bread, potatoes, eggs, cheese, and parsley, these substantial dishes are often served during festivities. The recipe relies heavily on specific local ingredients, particularly mountain potatoes from the Cilento, Vallo di Diano, and Alburni National Park. A notable variety is the Patata Rossa del Vallo di Diano, a recognized Traditional Agro-food Product of Campania grown in Monte San Giacomo, valued for its texture during frying.

Tortelloni filled with potato and baccalà represent a tradition of resourceful Mediterranean cooking. This dish combines fresh pasta with a filling of salt-preserved cod and potatoes. It is typically served with a sauce featuring spring onions, anchovies, olives, capers, tomatoes, and new vegetables, creating a balance of sweet and savory flavors. While rooted in peasant traditions of food recovery, the dish is considered a refined option for holidays and Sunday lunches.