1. CILENTO TO EAT

2. Minestra selvatica di fagioli
Ingredients
chicory
thistle
fennel
chard
garlic
dried beans
extra virgin olive oil
hot pepper
Method
After a 12-hour soak, cook the beans in salted water, adding a clove of garlic and 2 tablespoons of oil.
Washing vegetables under running water and place in a pot with a little water to blanch, leave for 5 minutes and then drain.
Remove the baking beans from the water by not disperse, we will need this later.
In a large and possibly aluminum pan put oil and a clove of crushed garlic in shirt, let's fry without burning it.
We add the soup and beans, let them simmer, add a little 'pepper and a few minutes later, with a ladle, add the cooking water from the beans and let cook over moderate heat for about 15 minutes, adding occasionally a little' of beans water.

3. Broccoli e salsicce (friarielli)
INGREDIENTS 4 sausages 1 kg of turnip tops 4 tablespoons oil garlic salt
METHOD
Wash and clean the broccoli taking only the leaves.
Put in a pan the oil, the garlic and the turnip greens, cover with the lid, cook over low heat.
Add the salt and the sausages.
Continue cooking, stirring often, until the sausages begin to brown on the surface (in the meanwhile turnip greens will be even more restricted by the loss of water).

4. sanguinaccio INGREDIENTS METHOD
In a deep pan mix the sugar with the cocoa and flour ,add the cooked wine and blood filtered through a fine strainer. Add the lard ,dark chocolate, nuts and candied fruit,. Then Start at low heat cooking.
stirring continuously with a wooden spoon; Let thicken continuing to cook for at least 30 min. Turn off the heat and continue to stir the cream with vanilla, a glass of rum and cinnamon. Make cool by putting the pot in ice water.
Transfer the pudding into bowls and eat it with Savoiardi biscuits.
sanguinaccio
INGREDIENTS
600 grams of sugar
150 grams of cocoa amaro
50 g flour
1/2 liter of pig blood
1/2 liter of milk or cooked wine
400 grams of dark chocolate
50 grams of lard
100 grams of candied orange
50 g chopped walnuts
1 teaspoon vanilla
1 pinch of cinnamon
1 small glass of rum

5. IGP AND DOP PRODUCTS
IGP AND DOP WINE

6. IGP AND DOP CILENTO PRODUCTS
Cilento Cacioricotta
Dop buffalo Mozzarella
Alburni Chestnuts
Cilento white fig
IGP Roccadaspide Brown
Extra virgin olive oil DOP
Pertosa white artichoke
Cicerale cickpea
Vatolla onion
Controne white bean
Salella dented Olive

7. DOC and IGP CILENTO WINE
"Cilento" Red DOC is a sufficiently structured red wine, with higher gradation. "Cilento" Aglianico; obtained by the use of Aglianico grapes PIETRALENA Cilento Aglianico 14% VOL Barone Cantine RED CIGLIO Cilento Aglianico D.O.P. 14% VOL Winery Salvatore Magnoni Rosè CIGLIO Cilento Aglianico D.O.P. 14% VOL "Cilento" White DOC; It is produced with a mixture of Fiano and Trebbiano grapes with prevalence of the first. Trentenaro IGP Fiano Cantine San Salvatore Fiano Donnaluna Paestum PGI Vignerons De Conciliis Kratos Paestum IGT Luigi Maffini