Provola affumicata

provola

It’s a cheese that shares with Fiordilatte the ancient origin and the production techniques that are very similar. Provola too is obtained from the transformation of raw cow milk and the origin of its name probably derives from the fact that it was the “attempt” (prova), that is the sample that was immersed in the boiling water to establish if the curd was ready for the kneading. Differently from Fiordilatte, it doesn’t have to be eaten fresh, but it can be kept for a longer time; this is probably why it was more famous in ancient times than Fiordilatte: and proof is its presence in the famous Neapolitan nativity scenes of ‘700 where Fiordilatte is totally absent. Provola, at the end of the transformation, has a longer kneading phase than Fiordilatte, to obtain a more consistent pulp, is left for a few minutes in a closed place in contact with the smoke that comes from humid burning hay, to acquire its taste, the color and flavor typical of smoke.





Cold Cuts

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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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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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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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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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Bread

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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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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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 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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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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Cheese

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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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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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Ricotta

Ricotta

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

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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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Fiordilatte

Fiordilatte

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

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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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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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Noce

Noce

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

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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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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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Castagna "Palumella"…

Castagna "Palumella"”

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

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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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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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Broccolo "friariello…

Broccolo "friariello"

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

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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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