Vesuvian Presidia

Slow Food Presidium

The Vesuvius area is a treasure chest of biodiversity: the sea, the mountains, the volcano, different types of places, splendid naturalistic views, many species of plants, animals, minerals, many countries each with their own history and tradition, make this area one of the most fascinating places.

Vesuvius is one of the most studied and well-known volcanoes in the world. Symbol of the city of Naples with its unmistakable skyline, it has a typical truncated-conical shape whose highest point reaches 1,277 m above s.l.
The first human presence in the Vesuvian area dates back to around the third millennium BC. : it is a strongly and long anthropized territory, exploited for the great fertility of its land. The lava soils are still today excellent soils for cultivation, grazing and other activities related to agricultural and forest production.

Slow Food Vesuvius convivium was created to safeguard and protect the biodiversity of the Vesuvian area, the local flavors, the traditions that allow Vesuvian biodiversity to continue to exist. For Terra Madre Salone del Gusto 2020, the producers of the local presidia get together to offer their products and give you the scents and flavors of this land.


  • Centogiorni pea – Slow Food Presidium

Centogiorni pea is appreciated for its organoleptic properties such as the extreme sweetness and tender texture of the skin, even at the dry stage. Its name is linked to the average duration of the production cycle. In the kitchen it is used in meat dishes, but above all with the king of Neapolitan cuisine: salted codfish. And of course it is the key ingredient of Neapolitan pasta and pea (the peas are cooked with onion and bacon before adding the classic tubes or mixed pasta).

  • Dente di morto di Acerra bean Slow Food Presidium

The Dente di morto di Acerra bean has a thin skin and cooks quickly, characteristics due to cultivation on volcanic soils rich in nutritional elements. The name is related to the opaque white color, similar to the color of a dead man’s teeth. In fact, in the Acerra area since the early Christian era there were numerous burial sites, which probably motivated the local population to give the bean this characteristic name.

  • Neapolitan Papaccella Slow Food Presidium

The Neapolitan Papaccella is a pepper, with rounded berries flattened at the poles with the presence of longitudinal ribs, they are ripe when they are yellow or red or green color. The scent is particularly intense, with fresh and herbaceous notes. The sweetness of the pulp is the peculiar element that distinguishes the Papaccella from other varieties of similar appearance, but with a decidedly spicy taste.

  • Old varieties of Vesuvian apricots Slow Food Presidium

Old varieties of Vesuvian apricots are extremely sweet, of organoleptic quality superior to modern varieties, but more delicate and perishable, therefore difficult to manage in modern fruit and vegetable markets. These apricots have curious names, tasteful as for their vernacular sense: boccuccia, pellecchiella, vitillo, cafona, vicienzo e’ maria. They are evidences of an intense variety selection activity carried out over the centuries by Vesuvian farmers to get the best from one of the most profitable resources of this land.


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neapolitan papaccella

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hundred-day pea

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acerra dente di morto bean

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heirloom vesuvius apricot varieties

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