La Chioccia d'Oro

The story

La Chioccia d'Oro: Cilento Country Cooking in Vallo della Lucania

A Cilento Tradition Since 1979

La Chioccia d'Oro has been a reference for traditional Cilento cuisine since 1979. Located in Vallo della Lucania, at the foot of Monte Gelbison and just twenty minutes from the coast, the trattoria sits within the Parco Nazionale del Cilento. The setting is green and rural, with a summer terrace for al fresco dining and a wine cellar boasting over one hundred labels, both local and beyond. This is Campanian country cooking at its most genuine.

A Thoughtful Revival

In recent years, the restaurant was taken over by Carmine Mainenti and chef Davide Mea. They have refreshed the interior with contemporary touches and reorganized the entrance with an elegant wine corner, while keeping the spirit of the original trattoria intact. The menu remains firmly anchored to the classics but has been lightened and expanded, with a greater emphasis on vegetables and seasonal ingredients sourced from the Cilento area. The result is a convivial atmosphere that feels both familiar and renewed.

Classic Dishes, Modern Precision

Historic recipes such as the Nidi della Chioccia d'Oro, fusilli, and cavatielli al ragù cilentano still feature, alongside newer creations like an egg baked with potatoes and summer truffle, or a generous antipasto of local cheeses paired with capocollo, white fig, and a hint of chili. Among the primi, bigoli with zucchini flowers, cream of zucchini, crispy guanciale, and ricotta salata stand out. Secondi include deboned rabbit with porcini mushrooms and the region's characteristic potatoes arreganate. The cooking is deeply rooted in Campanian country cooking, with an instinct for quality and seasonality.

Bib Gourmand Recognition

The restaurant's consistent quality and accessible pricing have earned it a Bib Gourmand from the Michelin Guide, a recognition reserved for good value cooking. The team's dedication and the warmth of the welcome have been praised by guests and critics alike, with Luciano Pignataro's blog and Food & Wine Italia noting the convivial atmosphere and the skillful balance between tradition and innovation.