Typical Products

A typical low-fat dish, it represents one of the most traditional preparations of baccalà which, together with salted anchovies, represente… Read the rest

Large peppers, square or long, usually red or yellow, not bitter nor spicy, emptied of stem and seeds and filled with stale breadcrumbs soaked in wate… Read the rest

Traditional dish, this recipe of ancient traditions represents one of the few examples of sweet and sour in local cooking. This preparation is typical… Read the rest

During the month of March, freshly milked raw goat’s and sheep’s milk are mixed, filtered and coagulated with vegetable rennet obtained fr… Read the rest

The province of Avellino, known for the production of cheeses and pasta filata and caciovallo, is the area of derivation of a very ancient and particu… Read the rest

The "riavulillo" in Campanian dialect, is a little devil and it is also the name given to an ancient cheese, traditional specialty of Vico E… Read the rest

A soft sheep’s milk cheese with a compact structure and very few holes. It differs from other sheep’s milk cheeses due to its larger size,… Read the rest

Dairy product obtained from the coagulation of whole cow’s milk (not whey) with a truncated pyramid or truncated cone shape, with the presence o… Read the rest

During the spring-summer period the cattle are kept at pasture. During this period there is the highest production, the product is particularly valuab… Read the rest

A raw goat’s milk cheese, from small family farms, aged in glass or terracotta jars, its surface is yellow-brown in color with residues of aroma… Read the rest