Campania
Jumbo Cafone bread crostini with Gran Biscotto, buffalo mozzarella, Cilento fig and olives
Welcome to Campania, a region steeped in folklore and Mediterranean culture. Discover the flavours and local products par excellence, from the white Cilento fig to the inimitable Mozzarella di Bufala Campana PDO.
Cafone bread
A rustic fragrant bread made with mother yeast…
embracing the delicate, balanced taste of Gran Biscotto…
Cilento fig
…and paired with the sweetness of fig, creating a perfect match.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Jumbo Cafone bread crostini with Gran Biscotto, buffalo mozzarella, Cilento fig and olives
Ingredients:
- 2 slices of Cafone bread
- 100 g Gran Biscotto
- 1 Mozzarella di Bufala Campana PDO
- 2 Cilento figs
- basil
- Salella Ammaccate del Cilento olives
- balsamic glaze
- basil
Instructions:
Cut the slices of bread in half and toast them, then place on a serving plate.
Add the slices of buffalo mozzarella, olives and Gran Biscotto. Garnish with fig wedges, chopped basil, and a drizzle of balsamic vinegar glaze.
In Campania with Lello Panello and Francesco Corrado
We stop at al Caseificio Apreda (Sorrento, Napoli) to enjoy a Ciabatta con Gran Biscotto, crema di bufala al limone, provolone del monaco, melanzane a funghetto e rucola. Enjoy!
Campania
There is an air of folklore and Mediterranean culture in Campania, from Naples to the Cilento countryside. All the city’s districts, in particular the Camaldoli hill, have their own Pane Cafone, a rustic bread eaten by Neapolitan families. Figs and olives are two typical ingredients in Cilento. The local tradition is particularly characterised by the white Cilento fig and the Salella olive variety. Not to mention the Mozzarella di Bufala Campana PDO from the province of Salerno. The introduction of buffaloes and buffalo mozzarellas dates back to the 16th century, and could be linked to the dominion of the Normans or Arabs.
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