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Italia Lifestyle

Il portale di News, Eventi e Lifestyle Italiano

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You are here: LifestyleExcellence from the Amalfi Coast at Expo 2015

Positano Notizie, non solo news, il portale all news di Positano e della Costiera AmalfitanaAmalfi News non solo notizie è il magazine on line della Costa d'Amalfi Occhi Su Salerno, perchè due occhi non bastano, è il portale all news di Salerno e della sua ProvinciaItalia Turismo e Territorio in un solo portale: Locali d'Autore Italia Lifestyle


Excellence from the Amalfi Coast at Expo 2015

Conca dei Marini will be at the Expo in Milan from June 15th to 22nd 2015

Written by (admin), Monday, June 8, 2015 11:19:29 AM

Last updated Monday, June 8, 2015 11:19:29 AM

Conca dei Marini, will be present in Milan at Expo 2015 from 15th June to 22nd June in "the most beautiful villages in Italy"

Those of the general public particularly interested in Conca dei Marini - Amalfi Coast will be involved in two daily events: at 11.30 with the "caponatina costarola" and at 17.00 with "pausa di dolcezza"(sweet break) or Santa Rosa pastry and limoncello from the Sfusato Amalfitano I.G.P.

The "caponatina napoletana" has as its ingredients simple elements but of great health value.

Dampened bread biscuits "freselle" dressed with cherry tomatoes from the " small plain", garlic, oregano, basil all mixed with extra virgin olive oil from the biological olives D.O.P of the Campitiello Estate in Conca dei Marini.

The Campitiello Estate consists of an olive, oak and carob plantation together with an open area for the cultivation of seasonal vegetables.

The olive plantation has very old local trees (rotondella, frantoio,carpellese, leccino, ogliarola) and its position, mirroring the sea, faces south west towards the sun.

The high quality oil D.O.P. is from a biological cultivation observing all the rules of the "Salerno Hills" D.O.P.

The fertilizers are completely natural obtained through cutting spontaneous plants.

The fruit taste is between light and medium.

This is the reason for the marked odour of fresh olives mingled with green leaves, wild herbs and green tomato.

The taste is a decisive and persistent flavor, pleasantly bitter and hotwith a harmonious blend of artichoke, cardoon and bitter vegetable sensations.

The "sfogliatella santarosa" has its origins in the knowledgeable hands of the kitchen nuns of the sixteenth century Dominican cloistered monastery.

The "sfogliatella" was created by accident. One day a piece of left over pastry in the Convent kitchen, instead of being thrown away, was filled with dried fruit, sugar and limoncello by the nun in charge of the kitchen. The filling was put inside the hood shaped pastry and placed in a hot oven. The cake met with immediate success, first amongst the nuns and then among the inhabitants of the area and was named "Santarosa" in honour of the saint to whom the Convent was dedicated.

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