At the "Praesentia – Gusto di Campania. Divina" event on June 9 at the Museo Diocesano San Matteo in Salerno, sustainability of food and quality of food items from the Salerno region were discussed. Chef Antonio Dipino showcased his dish “Alici farcite su friarielli con colatura di Cetara.” This dish honours coastal traditions and the blue supply chain, highlighting anchovies as a cultural symbol of the Mediterranean, particularly between Cetara and Amalfi, reflecting local traditions and history.
"Alici," which translates to anchovies in Italian, are a common and popular ingredient in the Mediterranean diet. They are a small, oily fish rich in omega-3 fatty acids and are a good source of protein. Principles like food moderation and the importance of fish in the diet that knowledge is deeply rooted in Salerno’s culture, blending health, cuisine, and sustainability which was also discussed at the event.
At the "Anchovies in Wonderland" event held on 9 June the focus was to celebrate the regional cuisine of Salerno. Seafood like blue fish, anchovies and tuna, sustainable fishing practices, and the region’s agricultural heritage. But "Anchovies in Wonderland" is also known as a pizza topping and/or appetizer dish found in Campania, specifically at restaurants like Die' Gustibus and Maranè. The dish typically features burrata cheese, red prawn tartare, pistachio cream, Cantabrian anchovies, lime gel, olive oil, and basil. It is known for its unique combination of flavors and textures.
The Italian culinary scene today merges traditional and modern cooking. At Tenuta di Seliano in Paestum, dishes feature rich flavours and precise techniques while respecting ingredients. The Bellelli family has owned the property since the 18th century, showcasing their products at major European exhibitions as early as the 1800s. Nearby, Masseria Eliseo is their agricultural farm with Italian Mediterranean buffalo, fed with natural products from their fields. The restaurant at Tenuta Seliano provides a unique dining experience in a historic setting, with an elegant dining room and a charming patio, and cooking classes are also on offer.
Oliver Glowig, the Michelin-starred chef at Tre Olivi in Paestum, showcases innovative cuisine using Azienda Agricola San Salvatore ingredients. His dish "cacio e pepe con ricci di mare" exemplifies this approach, merging rich sea flavours with creamy cheese. Each bite reflects a balance of tradition and innovation, capturing the essence of the region's evolving identity. The Tre Olivi Restaurant pays tribute to the Mediterranean Diet, with the olive tree as its symbol. This diet was first codified in the Cilento region, a unique destination for culinary enthusiasts. In this area, which is the birthplace of philosophers like Parmenides and Zeno, the philosophy of eating well has long been celebrated.
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