Cacioricotta is a soft cheese typical of the Cilento National Park. It is found only in the southern regions, but the cacioricotta from the Cilento is something special. It is made from a mix of sheep and goat milk and obtains its unique flavor and aroma thanks to the native brush and vegetation that the free-range animals feed on. Some versions are made from just goat milk, a stronger taste. The cheese is highly prized, not only by local but by chefs around the world. It can be eaten plain, or used in both savory and sweet dishes.
Its name is derived from its "hybrid" character - it is both cheese (cacio) and ricotta, which means "recooked," a soft creamy cheese obtained by re-boiling the whey that is leftover from other cheese making production. The dual character makes a creamy cheese that is salt-dried in basket-shaped containers for eight to ten days. It is harder than regular ricotta, but not as firm as a normal cheese.
In some places, cacioricotta is grated onto pasta dishes instead of parmesan or pecorino, giving it more of a "zing". It's great on tomato-dishes or mushroom sauced pasta!
The villages scattered all around the Cilento coast maintain a very ancient fishing technique, but non so closely tied to it than the pretty town of Pisciotta.
If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
Once you have peeled your eyes away from the stupendous scenery of the Amalfi Coast, one of the first things you’re bound to notice is the large lemons hanging from the trees.
The hills that surround the city of Salerno and stretch from the Amalfi Coast to the Cilento National Park give an extra-virgin olive oil with an intense colour and a unique fruity taste.
Agerola is known as "Città del Pane" - city of bread – nationwide popular brand that recognizes some Italian towns where this product assumes a special value due to the peculiar characteristics.
At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
Amalfi Coast
Sorrento Coast
Tuscany
Cilento National Park
Lake Como
Rome and Latium
Umbria
Capri and Ischia
Venice
Puglia (Apulia)
Liguria
Sicily
Lake Maggiore
Lombardy
Sardinia
Lake Garda
Abruzzo and Marche
Calabria
