Pecorino Bagnolese is a cheese made with raw sheep milk coming from bagnolese ewes. The Bagnolese is a breed that takes its name from the town of Bagnoli Irpino, in the province of Avellino, one of the most important breeding center. From Irpinia it spread out over time throughout the region, to the provinces of Caserta and Salerno. It is an adaptable sheep, very suitable to pasture in difficult conditions or terrain. Around Irpinia,they still practice the old rhythm of summer grazing on the highest peaks of Mounts Picentini (wild or free range), then moving the animals to grass pasture at a lower elevation during the winter months.
The Pecorino Bagnolese is a rustic cheese, simple but with a strong sensory notes. Pecorino Bagnolese is always present on the tables of Irpinia, as an appetizer, or cooked or prepared in various ways according to the traditions of Southern Italy. When aged, it tends to quite sharp and is used mainly as a grating cheese. The best combination is with dense Aglianico wines, produced in the area around Avellino (named Taurasi in this area). The cheese is also paired with with sweet wines or passito.
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
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