Typical Products

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

Casoperuto is an ancient sheep and goat cheese from the province of Caserta, typical of the area bordering with Molise and lower Lazio, between Sessa… 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

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

The famous Sarconi beans have been cultivated for centuries in a particular area of Basilicata where particular environmental conditions – such… Read the rest

Pecorino di Filiano DOP is a typical cheese of Basilicata produced in a wide Apennine area of Basilicata, from Mount Vulture, through Mount Li Fay, up… Read the rest

It is a typical cheese produced seasonally with milk from sheep and goats raised in the pastures of Moliterno and neighboring municipalities (sheep… Read the rest