Nothing is more important than the quality of the food served. The primary ingredients used are always fresh and selected according to the season. The treatment begins with oil, one of the most prized and rewarded, as the‘pietra bianca del Cilento’ and ‘extravergine di Montechiaro’. The restaurant Donna Rachele is characterized by use of “Typicalproducts of Campania” with eight slow food principals including the Beans of Controne, the Anchovies of Menaica, the “Colatura di Alici”of Cetara and the White Figs of Cilento, the Cacioricotta of Cilentoand the Provolone del Monaco.