City of OIL, City of TRUFFLES, City of ORGANIC
Simple cooking and quality. It’s no contradiction, but the gastronomic synthesis offered by restaurat and producers in Campello. The most of the recipes proposed almost everywhere in the area, recall the traditional ones of our grandparents, farmers and shepherds who, with little meat available, were pushed by the need to use and (re-use again) their poor resources. But the ingredients, now more than then, are of first choice, and make the difference:oil, especially, but also cereals, honey, cheese. Simple and genuine flavours, strong … and you’ll end up licking your fingers.
In Campello sul Clitunno, the persistence of ancient rural traditions generated a peculiar relationship that connects the landscape to the area’s products. The deep balance between nature and culture geves this area a rare quality that links the pleasure of discovery and that of taste. A generous nature of spontaneous fruits and the ability of working the produce are elements which allowed for developping a cuisine by the ancient and inimitable tastes, exceptionally modern. Local typical produce are the protagonists of events and feasts that recall the great cooking tradition: from truffle to organic lentils, from golden oil to emmer, cheeses, ricotta.
During the various events, points of restoration are active, as meeting and tasting points;here, the sweet fragrance of yeasting bread, turned into sweet, crispy fritters, the heady flavour of bittersweet dark chocolate and of cinnamon, typical of the crescionda, grilled meat, they all stun our senses and catch our taste. Since times immemorial, festivities are marked by the rite of the preparation of dishes and cakes, which deffer depending on the occasion.
Local cuisine is definitely based on olive oil as basic dressing, sheep cheese, legumes and spontaneous grasses, homemade pasta of various kinds ( strengozzi, maccheroni, tagliatelli, gnocchi, frascarelli) and an infinite range of dressings. The most used meat is pork, along with courtyardanimals and lamb, raw materials of roasts and pans of truffled stew. Porchetta, the typical pork roasted in a wood-fired oven, filled with flavoured grasses, cannon miss. On eve days, it is still customary to cook roasted baccalà, stewed or with raisins. Clitunno trouts and eels are much used in local cuisine. The cake tradition has also its importance for feasts and solemnities. A typical Christmas cake is the “Attorta”, thus called because of his snake-like spiralized shape, and the sweet “gnocchi”.for Carnival the “Crescionda” is a must, a cake of Middle Ages origin whose recipe was deeply modified across the ages: it lost in fact all bittersweet contrasts, typical of the time, acquiring a more and more refined tasce and aspect. The original racipe included eggs, slate bread, hen broth, sheep cheese, lemon rind, sugar to which, grated dark chocolate or bitter cocoa would eventually be added.
For Easter, each family prepares sweet and cheese cakes.tradition has it that they are eaten on Easter morning, after the priest’s benediction, along with wine, salami, eggs and lamb pluck. In ancient times, on the day of Sant’Antonio Abate, anise buns werw eaten, and this tradition is still alive.
On San Giuseppe’s day, pancakes werw fried ( today with rice, cooked in milk) dressed with sugar, cinnamon and cocoa.
On the occasion of marriages, confirmation and first communion, the so-called “English Soup” could not miss, also simply called the “cream”, as well as the soft and delicate “pizza margherita”.