Ricotta

RICOTTA

The word ricotta derives from the Latin “recoctus”, which means re-cooking of the whey after the production of the cheese, that is why ricotta cannot be considered a true cheese, because it is obtained from the whey without the curd. It is a very ancient product and it has to be eaten very fresh. It is obtained warming the whey to a temperature of about 80 degrees, until a creamy white and light mass floats up, this is collected and still warm left in plastic or rush baskets, called fuscelle, from which this ricotta gets its name. The result if a product with a prismatic shape, white, with a delicate consistency that can be eaten alone or as an ingredient in many traditional Campania dishes, such as baked pasta or cakes such as pastiera.





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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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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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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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 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 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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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 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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Fragolino

Fragolino

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

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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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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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Fiordilatte

Fiordilatte

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

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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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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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Mela limoncella

Mela limoncella

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

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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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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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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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Castagna "Palumella"…

Castagna "Palumella"”

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

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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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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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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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