What it is
An Acerno artisan dessert made from wild strawberries/woodland fragoline, Amalfi sfusato lemon juice, sugar and Strega liqueur.
Origin place card
The source places production in Acerno and the Salerno side of the Monti Picentini.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
del prodotto La Fragolata è un prodotto artigianale della tradizione Acernese che si produce dal 1981 attraverso l'utilizzo esclusivo di fragola selvatica o fragola di bosco ( Fragaria vesca L.), ovvero fragole cresciute spontaneamente
Method
La procedura di realizzazione prevede che gli ingredienti vengano mescolati bene in un grosso contenitore e lasciati macerare per una notte ad una temperatura non superiore ai 10°C. Trascorse 24h si procede al riempimento
Why travel for it
This is a destination dessert page: Acerno, woods, Vietri ceramic and a spoonful of mountain summer.
Recreate-it pathway
Do not publish a home recipe without food-safety/testing around freezing, maceration and liqueur; source method is descriptive.
Fieldwork questions
Which producers or families still preserve this? What exact harvest window is used locally? Which recipes, shops, festivals or pantry practices can be documented with names, dates and photographs?
Photo brief
fragolata in Vietri ceramic cup, wild strawberries, Acerno woods, Strega/lemon ingredient shot.