Blue sea, palaces painted to Pompeyano red, some of whose plaster is already being discharged, and the forced sun loungers that the Italians worship so much. To the south of Naples there is an area that had never heard: the Cilento. Start just after the Amalfitan coast and extends through green hills and picturesque coasts to Capri. Most of the Cilento is even protected as a nature reserve. And it is precisely here where Petra and Marko rent holiday apartments. They have been living in a small town for more than twenty years near Castellabateone of the most beautiful villages in Italy, even according to UNESCO.
You feel it immediately: we are in Italy. Our little apartment is furnished with love. Here, the world is colorful and shines under the radiant sun. I can even see the sea from our little terrace. In front of her, everything is flourished and green: red roses, herbs and wild flowers, vines climbing by old walls. Fresh figs are in the trees, waiting to be consumed, and the first almonds are already mature.
Lido the turtle
After thoroughly inspect our little apartment, we started to be hungry. Our first stop is a beach brought called The turtle or “the turtle.” When I ask Mauro, owner of the restaurant and friend of Petra and Marko, what does the name mean, explains his compassionate philosophy.
The hostel is called the tartaruga because everything is supposed to be relaxed here. Piano piano. No hurry. ” Slowly”, Mauro says. And, of course, this experienced man is right. I am also in favor. Not only slow trips but we should take everything with more calm . It is certainly healthier!
Now, in September, it is already quite quieter here than a few days ago, in August. Only a few sun loungers on the beach are busy; Many are empty. Although classes will soon begin in Italy, it still is hot in summer. With 29 degrees today, it might seem July or August.
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In Naples, to southern Italy, we present a paradise called Cilento
But before we can make plans to relax the next few days, the food captures us all attention. What exquisite! Being sincere, I did not expect it from a beach bar, even if it is very beautiful. The food in Tartartuga is of authentic gourmet quality. Wow, what a good way to start!
We only have been captivated by Italian cuisine for a few hours. There are all types of shellfish, with pasta or in salad, both cold and hot. Whatever they serve, it’s simply delicious!
He takes us for a while with a coffee in his hand, with a full stomach and smiles of happiness. Petra and Marko have many suggestions of things that we can do here. For example, there is a small fig factory inside or a farm where organic buffalo mozzarella occurs. We could take a look. We could also take a cooking class and learn some secrets of Cilento gastronomy along with a delicious pasta. Or we could hiking on the coast, dive, visit a winery or travel the ruins of the Paestum temple. We immediately realize that there will be no boredom here. With so many ideas, we cannot decide.
Prignano Cilento, the People of Fig
Did you know that figs belong to the Moras family? And what are around 150 different types of figs? In Cilento, in addition to typical violet black figs, you can also find a clear variety, the white fig, which is actually green. This variety, also called Blanca, has given the small town of Prignano Cilento a certain reputation. Here in Cilento, Prignano is known as the people of the White Figs. And here is a small fig factory: the Santomiele family business.
Antonio Longo is a geologist and owner of Santomiele. His passion for stones is reflected in many areas of the small factory. His grandfather was the one who began the cultivation of figs, but with his new creative ideas, Antonio has taken the old local traditions to a new level. The figs have always existed in this area.
It is assumed that the Saracens brought the sweet fruits of Türkiye to these coasts. As people retired to the mountains to escape the pirate incursions, it became clear that the figs prospered especially well in arid soils. The fruits that grow here are smaller, but also more delicate and sweet than their relatives of Asia Minor.
Antonio now elaborates always new exquisits with these figs. The fruits are not only peel and dry, but also processed in jams, syrups, cookies or mousses with always changing variations.
On a wide terrace, several glazed tables house figs carefully aligned to dry them in the sun. The fruits turn to hand (!) Several times a day until they lose almost all their moisture. To produce only 1 kg of peeled white figs, about 40 kg of fresh figs must be processed. Cultivating their own figs is no longer enough, so the small factory also buys figs from small neighboring farmers.
All figs sterilize and process without chemical additives. “Instead of sulfur, we use salt water and lemon juice,” they say. During a visit to the facilities, we learn exactly how everything works. Michi, of course, is fascinated by the entire technical process, while I try to guess the spices and ingredients that are processed with the delicious aromas that reach me to smell.
Two women strive to make dry fig skewers, while two other employees wrap sweet crispy almonds, figs and honey. Behind them, the packaging materials are aligned on the wall with a beauty that would rejoice the heart of any artisan. The delicious sweets are also packaged with love. What a sweet!
Of course, we cannot go without trying some of the products. So we delight in regional cheese specialties, fig jams, white figs wrapped in ham, fool of figs and various sweets.
Information about Cilento
After 20 years here, Petra and Marko meet many interesting people and have the best directions at their disposal. They love this area and want to show their guests what characterizes the unique culture of the inhabitants of the Cilento. For them it is important that premises and visitors connect. In essence, its concept is the perfect example of sustainable tourism, only that they already worked in this way long before the term became popular. Thanks to his advice and suggestions, we enjoy a wonderful vision of life in the Cilento and we will undoubtedly return.
We feel at home with Petra and Marko in this small corner of Italy, which, although developed for tourism, fortunately seems still unknown to the masses. Michi is still smiling, delighted, looking at our photos. And as I have already learned to lower my rhythm, I stop here for now. I will tell you about the other excursions in the next few days.
Note: During our stay in Cilento, they invited us to the holiday apartment. Of course, the opinions expressed here are, as always, mine.
Photos gentilly ceded by the author.
The author Nicole Biarnés loves to travel, and does not always have to travel to remote destinations. Even in the heart of Europe, there are still little known places, fascinating landscapes and captivating stories to discover. After finishing his studies, Nicole Biarnés moved to Spain, where he has resided near Barcelona for 23 years. As an independent author, she writes travel books, collaborates with various websites, conducts in situ research for television productions and informs about life in the Mediterranean in her travel blog www.freibeuter-reisen.org.
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