In ancient times, the shepherds in Agerola dressed a big mantle to take shelter from cool and dampness, and reached Naples to sell their products. The mantle made them look like monks, so that Neapolitans informed each other of their arrival, to the cries of "E’ arrivato zi’ monaco co’ pruvulone!" (uncle monk is here to sell provolone). 'Monaco' means monk, indeed.
Provolone del Monaco is exclusively produced in the area around the Lattari Mountains. It has been recognized as D.O.P. product (which is the highest form of recognition for agricultural products in the European Union). This kind of cheese must be made with 20% minimum milk produced by milk-cows belonging to the ancient breed of Agerola.
The raw milk of a single yield, is curdled with home-made lamb rennet. The maturing varies from 4/6 to 15/18 months. Flask or pear shaped, with variable height and diameter. The rind is 50 millimetres thick, golden yellow coloured. The paste is compact, soft, with lightly granular texture, cream white colour, intense small, semi-hard flavour, with the characteristic smell due to rough grazing.
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
