Cooking Class with Giovanna Voria
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Discover the secrets of Cilento cuisine with a cooking class led by an ambassador of the Mediterranean Diet.
Cicerale is located in the inland area of Cilento, where agriculture still thrives with a focus on organic products and excellence as its guiding principles.
Even the Foxes Relax at Giovanna Voria's
The name of the town itself speaks volumes: Cicerale is the birthplace of chickpeas, a staple of the Mediterranean Diet, and it is here in this small Cilento village that one of its most active ambassadors can be found: Giovanna Voria – a woman, farmer, entrepreneur, cook, and educator.
Giovanna welcomes us to her agriturismo in Corbella, a small hamlet separated from the center of Cicerale by a rugged, stony country road. Even the drive there gives a strong sense of distancing from modern life. Indeed, in Corbella, there is no internet, no cell phone signal, and life follows the rhythm of nature.
Together with Giovanna, we head out to gather wild herbs to prepare in batter, and later, we learn to cook one of the traditional dishes of the Mediterranean Diet, made the way it was in ancient Cilento: lagane e ceci. Water, flour, and hardworking hands come together to create the lagane, a type of pasta known since ancient Greece, which we then toss with the precious chickpeas of Cicerale – small and darker in color than those typically found in the market, grown by Giovanna herself on her fields.
Cooking with Giovanna is the best way to discover a rich, yet still little-known, territory.