Flavors
Food and Wines
Nature has been uncommonly generous with the Sannio. From ancient Roman times to the Unification of Italy this region was known as the ‘Breadbasket of Italy’. Its fertile plains allowed for abundant harvests. Along the high mountain pastures and ancient tratturi (mountain cattle tracks still visible today), herds of cattle, sheep and goats produced meat and cheeses, in the valleys and plains wheat, grapes and oil were staples of life, trade and culture. These traditions have endured over the ages and today still form a major part of the livelihood of the region.
Throughout the seasons, hundreds of festivals, or sagre, are held to celebrate and feast on the various crops. In Spring, the sagra of the virno mushroom, artichoke, and wild asparagus; in Summer, Falanghina Felix (wine), and wheat; in Autumn, the annurca apple, chestnuts and olive oil; winter closes the cycle bringing torrone (nougat), and the quirky ‘tumble the cheese’ contest at Pontelandolfo.
The best known products of the region are undoubtedly its wines (Falanghina and Aglianico) and extra-virgin olive oils. They are the local pride and visits are possible all year round. Production is carried out mostly in family-run estates that make and label a variety of wines and oils and are more than happy to show their vineyards and groves. A perfect setting for sample tasting!
Wines, Oils and Cheeses
Popular opinion has it that the grapevine was introduced to Italy on the Campanian coast by the Phoenicians and Greeks after which it spread inland and happily to the rest of the peninsula. It is certain, however, that the ancient Romans had the opportunity to taste the wines made by their arch- enemies, the Samnites! The Greeks also considered the olive tree to be the gift of the goddess Athena, so important and noble were its uses. Furthermore, since pre-history the mountain shepherds guided their flocks throughout the year in search of pastures, marking and following the millenary tratturi tracks.
Wines
Aglianico - In antiquity known as Hellenico, which the Romans used to make Falerno wine. Today, this grape is grown around the Monte Taburno and it is possible to enjoy many extraordinary interpretations of this important red wine; full-bodied, with strong character and well-suited to aging in casks or barriques.
Falanghina is a white-skinned grape that has also inhabited this region, as well as the coast for many hundreds of years. The best producers use this grape single-variety and obtain a wine that is aromatic or fruity, depending on whether or not it is matured in barriques.
Piedirosso (Red Feet) and Coda di Volpe (Fox Tail) are two other varieties of grapes (red and white as their names suggest) that produce lesser-known, but very interesting wines that have not yet reached their full potential.
Oils
The best olive farmers have formed co-operatives in order to protect and promote the high standard of their extra-virgin oils rich in flavour and aromas such as artichoke, freshly cut grass, tomatoes, apples and other fruits. The types of olives used are mostly Ortolana, Racioppella and Leccino.
Cheeses
In the Sannio cheeses are made from goat’s, sheep’s, cow’s and water buffalo’s milk. The mozzarella, which is world renowned, stands beside other tasty gems such as Caciocavallo di Castelfranco and Pecorino del Fortore. Also noteworthy are the cured meats such as Capocollo, Soppressata, Lardo Casertano and Prosciutto di Pietraroja.