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
Pancetta
The custom of eating bacon (pancetta) is very ancient, and it goes back to the roman era since at ...
>>>Capicollo
Capicollo, or “capocollo” is a packed product made of meat cut from the back of the pig’s neck fro...
>>>Salami di Agerola
In Agerola pigs are raised on natural products such as corn, bran and acorns; it’s with the best p...
>>>Pig meat sausage
Pig meat sausage produced in Agerola is very appreciated and famous for its peculiar taste and tra...
>>>Bread
Taralli di Agerola
Agerola is the only place where the recipe of a fennel tarallo, named by the town’s name, ...
>>>Whole wheat biscuit
The whole meal, rye and corn biscuits belong to one of the oldest traditional pr...
>>>Liquors
Liquore nocillo
Nocillo or nocino is an ancient blend, dark in color and with a very high gradation of about 40°. ...
>>>Fragolino
Fragolino is also known as “rosolio di fragole”, it is an ancient Agerola specialty. It’s a dark, ...
>>>Liquore di gelse rosse
One of the most ancient blend recipes is the liquore di gelse rosse, ‘r ceveze ross’, which is pro...
>>>Liquore di mirtillo
Mirtos grow wild in the mountains of Agerola. These berries are the liquore di mirtillo’s main ing...
>>>Liquore di finocchietto
Liquore finocchietto (wild fennel) has a light yellow color and a 30° gradation. It’s mostly appre...
>>>Cheese
Caciocavallo
Caciocavallo is a spun dough cheese with ancient origins whose name derives from the ancient...
>>>Fiordilatte
Fiordilatte is a fresh “pasta filata” (kneaded curds) cheese with ancient traditions in Ager...
>>>Provola affumicata
It’s a cheese that shares with Fiordilatte the ancient origin and the production techniques that a...
>>>Caciotta goat of Mon…
The Lattari Mountains constitute the ridge of the Sorrentino Peninsula between the Province of Nap...
>>>Provolone del Monaco…
The "Provolone del Monaco DOP" is a semi-hard cheese made of spun paste produced in Agerola excl...
>>>Conserve En
Marmellata di pera pennata
A thick jam made from the pulp of pennata pear, small, dark green, rounded, mellow and sweet fla...
>>>Fruit & Vegetables
Castagna "Palumella"…
The Castagna di Agerola also known as Palummella is a vigorous plant that germinates in May ...
>>>Pera Mastantuono
“Pera Mast’Antuon” is a very small pear, round, with a short stalk. The color is yellowish with br...
>>>Pera pennata
A dark green pear, with a roundish shape and a sweet and pasty taste is produced in Agerola, its n...
>>>Mela limoncella
Mela limoncella is a fruit with an irregular shape, somewhere between ellipsoidal and cylindrical ...
>>>Patata biancona
Our production, characterized by precocious maturity is famous in the main markets because the env...
>>>Broccolo "friariello…
Rape broccoli or turnips cultivated in Agerola are also called “friarielli”, because they are frie...
>>>Pomodoro del piennolo
The " Piennolo Tomato " , the "Patanara" ecotype , is one of the most typical products of Ageroles...
>>>Noce
The presence of hazelnut in Campania in ancient times is confirmed by the finding of carbonized haze...
>>>Mela tubbiona
“Tubbiona” is an apple that has been cultivated in Agerola since ancient times. It has not very la...
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