The Agriturismo Zio Cristoforo, with classic Cilentan diligence, offers its guests raw materials from daily farming activities. The freshest zero-kilometer products are cultivated by Grandpa Antonio, who, with experience, sacrifice, and passion since childhood, has been devoted to his land, sowing and harvesting seasonal produce with love and professionalism.

In October, the Crescenzo family dedicates themselves to both the harvesting and milling of olives to produce their fine extra virgin olive oil, and to picking the special green olives for the renowned and unique “oliva ammaccata” salella cultivar with “Slow Food” Presidio. December, on the other hand, is dedicated to the processing of high-quality local meats and sausages.

The goats are raised with great care, and their milk is used to produce excellent cacioricotta cheese with “Slow Food” Presidio.

Besides the farm’s products, the surrounding area offers many fruits of the land. The family’s favorite activity is to go to the mountains in search of wild asparagus and beautiful mushrooms (ovuli, porcini, ordinary). Chef Stefano loves to go fishing with his boat and bring his catch to the kitchen to prepare alternative dishes.