Traditions - Comune di Pollica

OSPITI
Eminent Visitors
Every visitor is fascinated by the varied, enchanting countryside of the area of Pollica,
from the coastal villages gently exposed to the clear blue sea, to the mountain
villages with arches, stone gateways, chapels and secret gardens. In this environment
of silent beauty the philosophy of the Mediterranean Diet was developed by the
American Doctor Ancel Keys. After landing in Salerno in 1945 with the American Army,
he lived for many years in Cilento, studying the lifestyle of the local population, and
discovered that the people were less prone than other populations to cardiovascular
diseases. Keys suggested that this phenomenon was correlated to the eating habits
of the Mediterranean area which favoured fresh seasonal foods and simple natural
products. Today Pioppi hosts the Museum of the Mediterranean Diet.
The crystal clarity and
intense colour of the sea of
Acciaroli won the heart of
Ernest Hemingway, who
stayed here in the 1950s. For
it is said that the famous
writer drew inspiration from
the old harbour and the daily
conversations with an old
fisherman for his
masterpiece “The Old Man
and the Sea”.
Comune di Pollica low
Slow Food Presidia
A presidium is a sign of gastronomic excellence. The presidia are projects developed by Slow
Food in 2000 to promote production of diverse traditional foods. Pollica is the area of
production of two Slow Food presidia: the menaica anchovies and cacioricotta cheese from
Cilentan goats.
Menaica Anchovies
The menaica anchovies, slender and delicate, with light coloured flesh and intense flavour,
are fished using an ancient method which still survives in Pollica. Fine-mesh nets called
menaicas allow the smaller fish to pass through, selecting only the bigger ones. On arrival
in the harbour, the anchovies are washed in saltwater and laid in layers with salt in terracotta
pots called terzigni, and left to mature for three months.
The Cilentan goat is bred mostly for meat, but its milk is of an exceptional quality: low
cholesterol content, high in antioxidants, and of a particular aromatic flavour due to the plants
of the Mediterranean maquis eaten by the goat. The cacioricotta is obtained by a particular
method of milk curdling. It is a cheese that can be eaten fresh (in salad or with honey), or
used for grating when it has been left to mature.
Food