The Ministry for food, agricultural and forest policy approved the 13th revision of the list of traditional Campania food and agricultural products list. The Ministry approved the request issued by Sirca (Experimentation, Information, Research and Consultancy for Agriculture) Sector and thanks to the addition of 20 new traditional specialties, the total amount of food and agricultural products censused by Regione Campania is now 386.

The newest are “cooked wine”, several types of vegetables, (broccolo San Pasquale, ufarella chestnuts, alifana onions, dente di morto beans, zolfariello beans, long aubergines of Naples, cazzone peppers, friariello nocerese peppers, sassaniello peppers, centogiorni peas, cannellino flegreo tomatoes, catozza turnip and San Pasquale courgettes); excellent cured meats (such as the red salame of Castelpoto and the sausage “a punta di coltello”) and pastry products (pasticella of Acerno, struppolo, tarallo all'uovo and Vanti).

Daniela Nugnes President’s Advisor responsible for Agriculture appointed by Caldoro said: “This further addition to the list is a remarkable achievement and it shows our regional cultural and wine and food richness”.