“CilentoX100” has been established, a new non-profit association with the aim of promoting food and wine, the territory and biodiversity of Cilento. The association, which gives voice to artisans of taste and small local productions, was created to support “Cilento Tastes”, an event that is already ready for its second edition from 27 to 29 September 2024 and which recorded excellent feedback in the previous edition, which closed with 9000 attendees, where visitors had the opportunity to discover the flavors and products of the territory of the 75 exhibitors present at the event.
To shape the next edition, Cilento Tastes is now accepting registration and is launching a search for the 100 outstanding producers that best represent the region. Who can participate in Cilento Tastes? Chefs, pizza makers, cheese, honey, legume, and pasta producers—any product that represents the region, and the ever-present wines for the "Cantina Cilento" section. In short, anyone who contributes to spreading the culture of Cilento gastronomy by promoting artisanal products and ancient crafts.
Only 100 artisans with the right qualifications will represent the territory during the event and will be part of the “CilentoX100” selection to represent the flavors and the “healthy lifestyle” that characterize Cilento. It is no coincidence that this is where the paradigm of the “Mediterranean Diet” by Ancel Keys, an American physiologist who chose Pioppi to study the beneficial effects of a correct diet, was born.
The appointment is always at the NEXT “Nuova Esposizione Ex Tabacchificio”, today a center dedicated to the exhibition of events in Capaccio Paestum, located in a transformed industrial area. Thanks to the important recovery and enhancement work promoted by the Municipality of Capaccio – Paestum, this transformation has contributed significantly to the promotion of the territory.
And it is here, in this very space that is an emblem of the valorization and protection of the place, that through Cilento Tastes, the artisans of taste will have the opportunity to make themselves known: tasting areas, but also workshops on Mediterranean culture, cooking shows, masterclasses and spaces reserved for children; in a climate of sharing and in a total immersion in the “Cilento taste”.
