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.

Provolone del Monaco d.o.p..

Provolone del Monaco Dop opt

The "Provolone del Monaco DOP" is a semi-hard cheese made ​​of spun paste produced in Agerola exclusively with raw milk. The specificity of the "Provolone del Monaco DOP" is the result of a combination of factors typical of the production area, in particular of the organoleptic characteristics of the milk produced from TGA (autochthonous genetic type) Agerolese cattle bred on the territory, of the transformation process that still reflects the traditions and crafts and the particular microclimate that characterizes the environment of production and aging.

Provola affumicata


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.



Fiordilatte is a fresh “pasta filata” (kneaded curds) cheese with ancient traditions in  Agerola, town famous at the time of Galen for the production of “very healthy milk”. High quality cow milk is used for the production of fiordilatte. The milk comes from different milking and is supplied raw to the creamery, within 24 hours of the first milking. The shape is variable, round with a little head, a little knot, a braid, or parallelepiped, according to where it comes from. It does not have a crust, it is milky white with yellow shades, it has a tender skin and a smooth, shiny and homogenous surface, its consistency is soft and when cut it releases a milky, homogeneous and characteristic liquid; the flavor is fresh, of a lightly acidulous milk.