Gastronomy

gastronomy

The history of our food is a significant part of our past, a bundle of knowledge that defies time. Agerola was famous to produce "very healthy milk" already at the time of Galen. Fiordilatte is a fresh spun cheese with ancient traditions. A unique product for freshness and taste just as caciocavallo, provola, ricotta and other de-licacies, especially the Provolone del Monaco D.O.P. The Agerolese, indigenous breed, cows’ milk is unique thanks to its organoleptic cha¬racteristics. Agerola's cured meats enjoyed a great reputa¬tion as early as 1284 when the King of Naples, Charles I of Anjou, appreciating the taste, began to buy it in large quantities. Famous are salame, bacon, raw ham, sausage and the cured seaso¬ned lard produced from locally grown pigs. The tarallo and hard bread (biscottato) are among Agerola (where their recipe was in¬vented) oldest traditional products and whe¬re, over the years, continue to be produced according to ancient techniques and ancient ingredients. They are consumed, mostly wet, in water for a few seconds, and also in milk for breakfast. In Agerola there is a variety of pear, dark green, round with sweet taste, called "pear Pennata", considered one of the best ecotypes of pear. The Agerolese Hills cherry tomato is cultivated at an altitude of over 600 meters, round with a small lace, red, very sweet, pulpy, thick and leathery-skin, it's gathered in very long clusters (one meter). The best to prepare delicious sauces.

 





Cold Cuts

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Pig meat sausage

Pig meat sausage

Pig meat sausage produced in Agerola is very appreciated and famous for its peculiar taste and tra...

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Salami di Agerola

Salami di Agerola

In Agerola pigs are raised on natural products such as corn, bran and acorns; it’s with the best p...

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Pancetta

Pancetta

The custom of eating bacon (pancetta) is very ancient, and it goes back to the roman era since at ...

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Capicollo

Capicollo

Capicollo, or “capocollo” is a packed product made of meat cut from the back of the pig’s neck fro...

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Bread

Taralli di Agerola

Taralli di Agerola

  Agerola is the only place where the recipe of a fennel tarallo, named by the town’s name, ...

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Whole wheat biscuit

Whole wheat biscuit

    The whole meal, rye and corn biscuits belong to one of the oldest traditional pr...

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Liquors

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Liquore di finocchietto

Liquore di finocchietto

Liquore finocchietto (wild fennel) has a light yellow color and a 30° gradation. It’s mostly appre...

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Fragolino

Fragolino

Fragolino is also known as “rosolio di fragole”, it is an ancient Agerola specialty. It’s a dark, ...

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Liquore di gelse rosse

Liquore di gelse rosse

One of the most ancient blend recipes is the liquore di gelse rosse, ‘r ceveze ross’, which is pro...

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Liquore di mirtillo

Liquore di mirtillo

Mirtos grow wild in the mountains of Agerola. These berries are the liquore di mirtillo’s main ing...

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Liquore nocillo

Liquore nocillo

Nocillo or nocino is an ancient blend, dark in color and with a very high gradation of about 40°. ...

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Cheese

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Provolone del Monaco…

Provolone del Monaco d.o.p..

The "Provolone del Monaco DOP" is a semi-hard cheese made ​​of spun paste produced in Agerola excl...

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Provola affumicata

Provola affumicata

It’s a cheese that shares with Fiordilatte the ancient origin and the production techniques that a...

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Fiordilatte

Fiordilatte

Fiordilatte is a fresh “pasta filata” (kneaded curds) cheese with ancient traditions in  Ager...

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Caciocavallo

Caciocavallo

Caciocavallo is a spun dough cheese with ancient origins whose  name derives from the ancient...

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Caciotta goat of Mon…

Caciotta goat of Monti Lattari

The Lattari Mountains constitute the ridge of the Sorrentino Peninsula between the Province of Nap...

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Ricotta

Ricotta

The word ricotta derives from the Latin “recoctus”, which means re-cooking of the whey after the p...

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Conserve En

Marmellata di pera pennata

Marmellata di pera pennata

A thick jam made ​​from the pulp of pennata pear, small, dark green, rounded, mellow and sweet fla...

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Fruit & Vegetables

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Mela tubbiona

Mela tubbiona

“Tubbiona” is an apple that has been cultivated in Agerola since ancient times. It has not very la...

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Broccolo "friariello…

Broccolo "friariello"

Rape broccoli or turnips cultivated in Agerola are also called “friarielli”, because they are frie...

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Noce

Noce

The presence of hazelnut in Campania in ancient times is confirmed by the finding of carbonized haze...

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Castagna "Palumella"…

Castagna "Palumella"”

The Castagna di Agerola  also known as Palummella is a vigorous plant that germinates in May ...

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Mela limoncella

Mela limoncella

Mela limoncella is a fruit with an irregular shape, somewhere between ellipsoidal and cylindrical ...

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Pomodoro del piennolo

Pomodoro del piennolo

The " Piennolo Tomato " , the "Patanara" ecotype , is one of the most typical products of Ageroles...

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Pera pennata

Pera pennata

A dark green pear, with a roundish shape and a sweet and pasty taste is produced in Agerola, its n...

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Patata biancona

Patata biancona

Our production, characterized by precocious maturity is famous in the main markets because the env...

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Pera Mastantuono

Pera Mastantuono

“Pera Mast’Antuon” is a very small pear, round, with a short stalk. The color is yellowish with br...

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