The white artichoke of Montoro is a botanical rarity: pale by variety and by growing technique, tender enough to eat raw in salads with nothing but Irpinian hill oil. It grows almost exclusively in this valley, and the Montoresi treat it with the care of a cru.
Spring is its season: festivals, dedicated menus in the Irno valley's restaurants and stalls selling it in bunches like flowers. Off season, oil preserves and creams extend its memory.
The specialities to try here, and their stories.
Hand-stretched dough, tomato, mozzarella and basil, baked in under a minute in a wood-fired oven: Neapolitan pizza is an art recognised by Unesco.
Read more →Sliced tomato, mozzarella and basil, the three colours of the flag: caprese takes its name from Capri, but no document fixes its date of birth.
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The closest destinations covered by our editors, with straight-line distance.
