In Campania, between the Gulf of Salerno and the Gulf of Policastro, up to the borders with Lucania, lies the Cilento. An unspoiled land stretching across small promontories, beaches, caves carved into the rock, hills dotted with olive trees, and the Alburni Mountains, the “Dolomites of the South.” A still wild land, where your gaze gets lost among fishing villages and majestic archaeological sites, such as the Certosa di Padula and the Temples of Paestum. Amidst all this beauty, food is a stronghold of Campanian biodiversity: here, where time seems to stretch infinitely, contrary to the fast pace imposed by modern times, Cilento looks to food and wine as a driving force for new tourism offers increasingly focused on typicality and the rediscovery of small, great territories.
From these inspirations comes Cilento Tastes to give voice to the “Cilento brand” with its small artisans of taste. A voice, finally, unique, strong and clear: from April 22 to 25, 2023, there will be a showcase of ancient crafts and excellence productions in a unique location, namely NEXT “Nuova Esposizione Ex Tabacchificio” today a hub dedicated to event exhibitions in Capaccio Paestum, located in what was once an industrial area and has gained new life thanks to the significant recovery and enhancement work carried out by the Municipality of Capaccio – Paestum. The event organized together with “Terra Cilenti”, a company committed to the enhancement and promotion of artisanal products, ancient crafts, and more broadly to the dissemination of the “healthy lifestyle” that characterizes Cilento, has already opened registrations for companies, restaurants, anyone who contributes to spreading the culture of Cilentan gastronomy in the best ways. Indeed, only 100 artisans with the right credentials will represent the territory during the event and will be part of the selection “CilentoPerCento”.
The event aims to generate a new tourist flow, not coincidentally taking place during the anticipated April 25 long weekend. At the same time, it will offer visibility to small producers, bringing them to the attention of international buyers, journalists, bloggers, and opinion leaders. Events and conferences will amplify the resonance of the small local economies. Not only during the 4 days of the festival but also especially afterwards, exporting the “Cilento brand” outside the region and nation through the permanent e-commerce platform that will take shape immediately after the event. Even the entrance ticket was designed as a catalyst for purchases: it will generate an electronic currency allowing quick tasting of the best Cilento products.
With Cilento Tastes, the artisans of taste will have the opportunity to introduce themselves through tasting areas, but also through Mediterranean culture workshops, cooking shows, and spaces reserved for children to learn through play. These latter will live a unique experience, becoming restaurateurs for a day.
At a time when “typicality” and “healthy lifestyle” are hot topics, shining a spotlight on Cilento is the most natural choice possible, not coincidentally it is here that the paradigm of the “Mediterranean Diet” originated by Ancel Keys, an American physiologist who moved to Pioppi for about forty years to study the beneficial effects of a proper diet. It was precisely in Cilento that he discovered “the recipe for the elixir of long life”: healthy food, very few saturated fats, regular consumption of vegetables, fruit, cereals, extra virgin olive oil, and good physical activity. In 2010, the diet was recognized by UNESCO as a protected heritage and was included in the list of intangible cultural heritages of humanity.
