Typical products


provola and smoked provola  

This cheese is made during all the year in the region with of cowís milk bred to pasture or stalling. It is the result of the presamic or presamic -acidcurdling, sometimes left to expecial thermic conditions, whole milk naturally sour to which is added some liquid vealís cheese-rennet. This cheese has a uncooked dough and spun, it is made mechanically or handly, is not stewed, is salt immersing in apickle and sometimes smoked



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