Our story began long ago, that is since the large territory of Cilento consisted of people engaged in activities like agriculture, pastoralism and fishing. In that rural environment almost every family had a wood oven, but in case someone didn’t have it they could always use their neighbors’ one. At that time making the bread at home was an ordinary activity for women, who at first lights prepared the firewood and turned the wood oven on. Then, before the batch, the housewives had to be sure that the wood oven was at the right temperature to cook the bread; they understood if the temperature was good just putting a disc of dough to cook. On that disc, about 2 centimeters high, grooves were impressed with a stick and a hole was created in the middle, in order to create a ring shaped bread. Once cooked, this disc was removed from the oven, put to cool and cut to verify the precise cooking, and the positive result was the sign that the batch could begin. Of course this kind of focaccia bread was then seasoned with salt and oil, salami or vegetables and finally eaten, so that nothing was wasted. This is how “Viccio Cilentano” bread was born. Thanks to its natural leavening Viccio well suited to be long preserved, even for an entire week, and for this reason it soon became the “takeout lunch” of all the people who had to spend a couple of days out.
So farmers, shepherds and fishermen usually brought a Viccio with them on the boat, in the fields and in the pastures. Then, during the lunch break, everyone cut Viccio horizontally into four pieces and filled it with the ingredients they had available at that moment: farmers ate it with fresh or sun-dried vegetables, fishermen ate it with seafood in oil, shepherds ate it with cheese and cold cuts. In any of these variants, a Viccio ensured them a quick but complete meal, especially if it was accompanied by a glass of wine. In recent years our beloved Cilento, which experienced a long period of isolation, has been discovered and appreciated by more and more people for its landscapes and natural beauties, for its slow and relaxing lifestyle and, of course, for its his genuine cuisine which is still strongly tied to an artisanal preparation. The project “Vicceria” is our way to bring a little bit of our origins and our gastronomic heritage to people who want to open up to a new way of eating and to a food that tastes of history and tradition, through a rediscover of the flavors of the past declined with original combinations. We collected the recipes of our grandparents, passed on orally from generation to generation, and we combined them with the culinary evolutions of we grandchildren. Of course this is a bet, as always happens when something new is created, but this bet reflects our philosophy of making the past walk hand in hand with the future.