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THE MUNICIPALITIES OF THE TERRITORY

The Ports of Velia FLAG encompasses the municipalities of Ascea, Pisciotta, Centola, Camerota, San Giovanni a Piro, Santa Marina, Vibonati, Ispani and Sapri, and is part of the Cilento Vallo di Diano and Alburni National Park, recognised as a Unesco heritage site since 1997.

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OTHER DESTINATIONS
Ports of Velia

The Territory

Universally known as the 'Land of Myth', in ancient times Cilento was home to Greek, Lucanian and Roman populations, who have left traces of their passage in our present. In addition to this great historical wealth, there is the variety of the territory, the incredible natural scenery, and the simple but tasty traditional gastronomy, based on numerous typical products and countless ancient recipes, handed down and still made today at festivals, fairs and events organised especially during the summer. In fact, it is mainly the summer season that hosts tourists from all over the world, attracted by the beautiful beaches and coastline rich in ravines and sea caves. 
From the sea, the hinterland, a natural environment still intact and unspoilt, characterised by hills, rivers and paths, is the ideal place for lovers of outdoor walks and trekking.
Sea, nature, food and wine, history and art: are you ready to discover this magnificent area with us?

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A voyage along the Route of Velia's Ports LA QUALITÀ DELLE SPECIE ITTICHE NEGLETTE O DIMENTICATE

Fish Species

The Cilento coastline is heterogeneous: beautiful beaches alternate with rocky promontories, cliffs and high cliffs overhanging the sea.  Hidden in this scenery are marvellous caves to be discovered, a destination for tourists and locals alike. The uncontaminated sea of the splendid Cilento coast guards a large sample of fish species, proof of the excellent quality of these waters. And speaking of fish species, we cannot fail to mention the product of excellence, especially from Pisciotta: the Menaica anchovies, which take their name from the ancient fishing technique practised using a special net called 'Menaica'. Fresh fish and its processing are central to the economy of Porti di Velia and characterise its culinary specialities.

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MENAICA ANCHOVIES

Menaica anchovies differ in the way they are fished. The ritual of menaica fishing, now practised only by a small fleet of gozzo boats in Marina di Pisciotta, dates back to classical times and has remained unchanged over the centuries. At night, when the sea is very calm, the fishermen go out in their gozzo and throw into the sea handmade nets, called 'menaiche', whose particular shape means that only the largest anchovies are caught, entangling them so that they bleed into the sea water. After pulling the nets by hand, the anchovies are gently pulled out of the mesh one by one, removing the heads and entrails.

Recipes

The Cilento is an area that is appreciated for its sea, villages and natural parks, but also and above all for its cuisine: it is no coincidence that it was in Pioppi that the Mediterranean diet, a Unesco World Heritage Site since 2010, was born. 
Cilento cuisine is purely traditional, based on the recovery and enhancement of grandmothers' ancient recipes. 
Cilento dishes are mainly recovery dishes with the poor ingredients of the land and the sea: vegetables, pulses, wine, oil, and even fish, cheese and cured meats.

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