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.