Vallo di Diano, cradle in the Lucanian Apennines
The Vallo di Diano (or Valdiano) area is located in the Province of Salerno, in the heart of Campania, and embraces an area full of history, art and nature. Hidden between the limestone and dolomite mountains of the Cilento and the Lucano Apennine, the Vallo di Diano is, indeed, a reserve of fascinating natural, archaeological and anthropological beauties, archaeological and anthropological since it was the crossroads of ancient civilisations - as testified by the evidence preserved at the Civic Museum in Montesano sulla Marcellana, where it is possible to observe artifacts tools and objects of human activity throughout time.
After Roman domination, the area suffered numerous violence and destruction, until the advent of the Lombards. Subsequently it was an obligatory passage for Giuseppe Garibaldi.
From a naturalistic point of view, thanks to its position, Vallo di Diano represents an ideal place for trekking and walking enthusiasts in open air, stretching across a lush valley, surrounded by high mountains and rolling hills. The landscape is varied and lush, with beech, oak and chestnut trees, green meadows, streams and waterfalls. The trekking trails are numerous and suitable for all levels of experience.
Vallo is part of the Cilento, Vallo di Diano and Alburni National Park, the largest national park in Italy, as well as one of the UNESCO World Heritage Sites. Inside the Park, you can find a series of well-marked trails that offer panoramic views of the valley and surrounding mountains.
The 15 municipalities of the Valdiano area
Cuisine and traditions
The cuisine of Vallo di Diano has ancient peasant origins and its flavours, simple, strong and decisive, hide ancient legends and traditions.
A characteristic soup is cuccija, composed mainly of wheat, chickpeas, corn and lentils; it was tradition to consume it on May 1st, since, according to the popular legend, whoever ate it on that day would not have had his fields invaded by flies (“accusí stà stagion nu v'arrotano li muschiddi”).
Orvula, on the other hand, is a large-sliced cured meat that takes a long time to mature. Tradition has it that it was opened during threshing and offered to all those who collaborated.
To close the meal on days of celebration, there were desserts such as: U Ruosp (shaped similar to a toad), a big pancake made with anchovy and sprinkled with sugar, eaten at Christmas, the Can'striedd (chiacchiere made with flour and eggs), stuffed pizzas with ricotta or cream and the sanguinaccio.
Lacking written documentation, it is not easy to historically reconstruct the Valdianese diet; however, a reconstruction is possible thanks to oral tradition, handed down by the village elders, who during the Second World War had to improvise in the kitchen with what nature allowed them to have.
There is a significant popular verse, in the dialect of Vallo di Diano which reads: "Carniluvaru chjnu ri nnogli, oji maccarune e crai fogli", which translated means “Carnival full of sausages, today macaroni and tomorrow leaves”.
