The area of the Phlegraean Fields, which extends into the Gulf of Pozzuoli, has been known since ancient times and throughout the world for its vibrant volcanic activity. Many fear and study it being a vast caldera in quiescence. Yet it is precisely this volcanic characteristic that has made it, and makes it, an extremely rich and favorable area for cultivation. Numerous typical and traditional products are cultivated in this area and represent excellent "specialties" with distinctive taste and properties, including: cicerchie, broad beans, peas and cherry tomatoes, truly one of a kind.

The Slow Food Presidia of the Phlegraean Fields 

In modern times there is growing interest in typical italian crops and genuine that are part of folk traditions. The Campi Flegrei region is a very rich area and has its own typical products that originate in its territory. I slow food presidia aim to preserve the biodiversity and traditions of these typical products through a study of traditions and a recovery of the seeds that the most conservative farmers, jealously guard among their crops. 

Below we take a closer look at what are typical products of the Phlegraean territories, with their history and special characteristics. 

Campi Flegrei Cicerchia

When we talk about cicerchie indicate legumes vaguely similar to chickpeas. They have been cultivated in the Phlegraean territories since Roman times. They were, in fact, already known by the name Cicercula and were one of the main products consumed by peasant families. After the 1960s, however, the cultivation of cicerchia was almost completely abandoned and even today its consumption is in decline. This is the reason why some farms, respectful of the land and traditions, are committed to recovering this product through its planting and cultivation, along vineyard terraces. In particular, a small group of Bacoli farmers, including the Di Meo family, has continued to produce it for family use. A number of restaurateurs, moreover, have begun to offer chickling vetch on their menus in an effort to publicize its rustic and genuine flavor and grainy flesh. 

One of the good reasons not to get rid of chickling vetch is that it has excellent health properties: it is rich in protein, vitamins B1, B2 and PP, as well as minerals, starch and fiber.

Planting takes place between January and February. In July, the bush is traditionally weeded, dried and "beaten" with the vivillo, an ancient tool of Phlegraean farmers. The "waste" material will be used as fodder, while the seeds will be selected for planting or consumption. 

Holy Cross Pea 

The Holy Cross Pea is a particular variety that is grown, today, in Quarto. Santa Croce peas were once highly sought after for their ultra-fine shape and unparalleled sweetness. These sons of the Phlegrean soil, typical products of Fourth of Marano, they were in demand and present in markets throughout Italy. They gave the peasants so much wealth that they were considered and referred to as "green gold." 

The cultivation of the Holy Cross Pea was a very profitable business because their planting in September guaranteed fruit until March. 

During the 1960s, with the monopolization of cultivation and the subsequent urbanization of Quarto, the main center of production, a sharp decline began that brought this type of Pea and now it endures only because of the strong will and determination of a few farmers. Its seeds taste really sweet and can also be eaten fresh, benefiting from its rich supply of starch and protein. 

Fava di Miliscola 

The Fava dei Campi Flegrei, of the Vittulana variety, is one of the most appreciated and perhaps most cultivated typical products of the area. Already cultivated by the Greeks and Romans, the phlegrean field bean was one of the staple foods of poor tables and was also essential for cultivation: it was sown to enrich soils with nitrogen and prepare them for future crops. This type of fava bean is rich in protein, vitamins and iron and is highly valued for its low fat content. Its unique flavor and remarkable tenderness have always made this legume part of the Neapolitan Lenten tradition, when it is eaten fresh in combination with cured meats and cheeses. Fava beans from the Phlegraean fields also pair very well with pork, bacon or lard dishes, or with aromatic herbs. The "vittulana" variety is contrasted with the "quarantina," which has smaller seeds. It is generally sown in the fall and harvested starting in March.

Cannellino Tomato of the Phlegraean Fields 

The Cannellino Tomato is one of the Traditional Agri-Food Products Of the Campania Region. It is part of the excellence of the Campi Flegrei because it is here that this little red jewel has been cultivated since the 19th century. Its name derives from the peculiarity of its cultivation, which involves the construction of scaffolding made of bamboo canes, hence the name "cannellino," woven from hemp or jute strands, above a cloth that prevents weeds from growing.

An important and long tradition that was about to disappear because of the low industrial yield that can be obtained from this cherry tomato, but local farmers' associations are working to promote and give a new impetus to this small but very tasty local product. Its flavor is a perfect balance between sweetness, acidity and savoriness. The pomodorino cannellino goes well with any kind of dish, whether cooked or raw.

The Appellation of Controlled Origin, however, has not yet been given to this very important typical phlegrean product.