| |
Don't be fooled by their young age,
if it is true that they are only 16 and 17 years old, is
also true that their mothers and grandmothers have already pass on their
secrets of Pisciotta gastronomic traditions, of which are protective
guardians. We refer to the girls of Pisciotta, they are already using to the
best the OLIVE OIL (of the pisciottana species, scientifically recognized
and disseminated on all the cilentano territory) for the best sughetti, the
fabulous salads, the pizza napoletana and to keep moreover the olives for a
great appetizer.
Speaking of home made products, born from
necessities of the past, when the work of the summer months had to
nourish us also in the interminable and inactive winter days, those same
girls are skillful in putting the anchovies under salt in precious
jars of terracotta, and preserving in glass jars the tuna, eggplants,
mushrooms and artichokes under oil,
 and
peppers and tomatoes under vinegar. In the district of Rodio and Caprioli,
but also in locality Pietralata and Valle, you will find young girls
skillful in the preparation of cheese and caciotte. All are capable of
preparing the tomato in bottle, cocked in cauldrons blackened from the
smoke, whose appearance announces the sweet month of September.
" The CIAULEDDA ", a dish made with chili peppers,
eggplants, string beans, potatoes, tomatoes, onion and basil, is the
masterpiece of these girls, together with " the CAPONATA ": hard bread with
tomatoes, olives and oil.
For pig meat ( families that do not raise one, acquire it at the Caprioli
fair on March18 ) are the boys that demonstrate extraordinary ability in the
preparation of prosciutti, soppressate, sausages and capicolli.
The Marina of Pisciotta instead has " the CAURARU ", unexpected mix between
fish and a produce, and no to forget the salad with anchovies of " MENAIDE
", (fished with a special net, the menaide, in dialect " menaica ", which
maintains intact the flavor of the anchovies ); a type of fishing nearly
abandoned that at Marina of Pisciotta is practiced by only few families of
fishermen. On the perfect table could not lack the homemade pasta: from the
lasagna, to the fusilli, the cavatielli, to the tagliolini, from the lagane
to the ravioli and so on.
Today
some restaurants, by reservation, will prepare it for you, with time and
patience required by those recipes. Some time visitors more demanding,
may find those products at the market place or with friends and people they
know.
|
|
.
