自我介绍

Giovanna Voria, ambassador of Mediterranean diet, was born in Cicerale, an ancient village in the heart of Cilento, known as "the country of chickpeas". Daughter of farmers, she developed from an early age a strong bond with her land. She lives in an uncontaminated nature from which she absorbs the richness, respect for the environment, traditions and land products. She was enriched by the precious family teachings on the care of the fields and on the preparation of poor dishes, which would later become her strength. In 1999, Giovanna recovered some chickpeas from her parents and sowed them. The legume had disappeared from local cultivation due to emigration, there were only very few farmers left to cultivate it for their family. In 2008 she wrote a recipe book "200 ways of cooking chickpeas", a manual for cooking chickpeas from aperitif to dessert. The traditional recipes were only five and until that time no one had never been proposed so many recipes based on chickpeas. Thanks to her creativity, the publication of the recipe book, Giovanna is invited to numerous events and television interviews, thus allowing to make the precious seed known and widely enjoyed. In 2012, finally another achievement, the legume of her childhood becomes Presidio Slow Food (Slow Food Presidium). A niche product that risked extinction, finally recovered and made known over the world. Among the many awards received over the years, Giovanna was proclaimed in 2017, Ambassador of Cilento by the newspaper La Città and Ambassador of the Mediterranean Diet in the world by the Living Museum of the Mediterranean Diet of Pioppi, «for the ability to best represent the farmer culture of Cilento, its gastronomic rites, recipes and popular traditions related to food, as well as the figure of the woman in her function of preserving and transmitting knowledge of ancient food and agricultural practices». Giovanna offers at your guests at a special price lunch and /or dinner prepared with the respect of Mediterranean diet and also many workshops and laboratories like: In the land of the Mediterranean Diet "Eating well to live better", The five senses of aromas and Mediterranean herbs, Legumes, vegetable proteins the magnificents “8”, The delights of the white fig of Cilento, The wheat route, pizzas, pastas, breads, desserts, and a lot of others topics always related to Mediterranean diet, local culture and habits & uses of Cilento. The farm of Corbella was born in the 80s and today has about 30 hectares of hills of olive trees, figs, vines, fruit trees, citrus fruits, chestnuts, vegetable gardens, chickpeas of Cicerale, the black chickpea and moor of Corbella and the ancient fallow green bean. Upon request it is also possible to organize specific workshops/laboratories (see list) or activities like trekking in Corbella in Alento oasis, yoga,….or visitis to Paestum, Agropoli,…. The organic farm is 20 km from Agropoli, Paestum and around 120 from Naples airport and you can request a private transfer. Giovanna also organizes events in the organic farm like wedding parties, birthday parties, degree parties anniversaries, upon request.... The organic farm is immersed in the national park of Cilento Vallo di Diano and Alburni unique in Europe where there is not only flora and fauna but over 100 countries with history and traditions also different and the richest biodiversity Place to visit nearby: The archaeological area of Paestum, Magna Graecia Unesco Heritage, Village of Agropoli, Village of Castellabate and Licosa, Acciaroli and Poplars with Living Museum of the Mediterranean Diet Unesco Intangible Heritage. Palinuro, Scario and Marina di Camerota on the trail of Ulysses. Oasis of Morigerati, hair of Venus, The Certosa di Padula, The Pertosa caves. Cervati the highest chain of Campania between oasis, cliff, grave and unspoiled nature. Velia. Roscigno old the abandoned village, Felitto and the gorges of Calore, The caves of Castelcivita, Trentinara the terrace on the world, the kiss of lovers and Cilento in flight (Website hidden by Airbnb) The guided tours are: the buffaloes and the transformation of milk into mozzarella di Bufala Campana, The cows and mozzarella in the mortella. the goats and make the cheese cacioricotta of Cilento goat, The fishing of the anchovies of Menaica, In June harvest of wheat, in July harvest of chickpeas of Cicerale Slow Food Presidium, In August the harvest and drying of the white fig of Cilento, September harvest of grapes transformed into wine, In October olive harvest until pressing at the mill, collection of chestnuts and wild berries. Mozzarella in the mortella, menaica anchovies, cacioricotta are SLOW FOOD presidia