"THE CAPPELLA,SARAGOLLA OR MARZELLINA"

Cappella, Saragolla and Marzellina are common wheat varieties common to Sannio's cereal areas. Cappella is a cereal used mainly for the production of pasta and bread. Saragolla is one of the oldest varieties of hard wheat grown. Marzellina is a variety of hard wheat from the top culmo just over one meter long, late sowing, is used mainly for the production of pasta.

"THE CARDONE"

Cardone is a vegetable similar to artichoke, whose leaves are slightly larger and hold, characterized by a very delicate flavor. It is very present in the beneventan gastronomic tradition, so that it is one of the main ingredients of a soup made with meatballs, eggs and pine nuts, imperceptible on all the beneventan tables on Christmas Eve Day.

"THE ARTICHOKE OF PIETRELCINA"

The artichoke of Pietrelcina is well-liked for its tenderness and its delicate flavor, which Pietrelcines celebrate in a festival held in May of each year.

"THE ANNURCA APPLE"

The fruit is medium-small, slightly flattened, slightly asymmetrical, highly nutritious due to the high content of vitamins (B1, B2, PP and C) and minerals (potassium, iron, phosphorus, manganese) rich in fiber , regulates intestinal functions, is diuretic, especially suitable for children.

"THE CHIANELLA APPLE"

The fruit of medium size, pulp and yellow-straw peel ripening, with a sweet and aromatic flavor. She graduated in the second decade of September.

"THE LIMONCELLA APPLE"

The Limoncella apple is an irregularly shaped fruit, between the ellipsoidal and the small-sized cylindrical; its skin is yellowish green. Its pulp is white, compact, juicy and aromatic, characterized by a slightly acidic aftertaste. This apple is also used to produce a good cider.

"THE SERGEANT APPLE"

The "Sergeant" apple is very similar to another bell variety, the Annurca, although slightly larger and vaguely more aromatic; its plant is very vigorous.

"THE ZITELLA APPLE"

The fruit is small, flattened and asymmetrical, and has a medium thin thickness peel characterized by a light reddish-yellow color on the surface. Its white, compact and crisp flesh is very juicy and has a sweet and aromatic taste.

"THE POTATO"

The shape of the tuber is variable depending on the cultivar and the environment: it may be round, oval, elliptical and claviform, and the skin may be yellowish, red or purple.

"THE PAPACELLA RED/YELLOW PEPPER"

Papaccelle, also called "paprecchie" or "pupaccelle", are small globose peppers of intense red, yellow or green, crushed to the poles, with a full and crisp solid pulp and a very aromatic and characteristic flavor. Some ecotypes are more or less spicy, and are mostly used to be preserved under vinegar.

"THE MASTRANTUONO PEAR"

The mastantuono pear is a very small, rounded pear, with a short peduncle of yellowish color with brown spots and scars and its pulp is soft and fragrant. The Pear Mastantuono, as well as freshly consumed, is also excellent for processing: it is a preferred ingredient for packaging the jam, or is used in pastry.

"THE HONEY"

Acacia honey is harvested between April and October. Chestnut honey has a color that varies from amber to dark brown, a very strong and penetrating smell and a bitter bitter taste. The sunflower honey tends to crystallize, it has a vivid yellow color and a delicate odor and a slightly herbaceous and refreshing flavor. The honey on it has a delicate flavor. Millefiori honey is derived from the nectar of different flowers, whose organoleptic characteristics vary, has amber yellow color and has a sweet and delicate flavor.