Typical products


cheese and stuffed and smoked cheese  

Cheese made during all the year in the region with cow’s milk bred to pasture or stalling. It is the result of the presamic-acid uncooked curdling, or sometimes pasteurized, whole naturally sour, to which the seroinsertion is added; the veal’s liquid cheese-rennet is added. This is an half cooked and spun dough cheese, made semimechanically, or handly, sometimes it is stuffed and smoked, and salt immersing it in pickle.



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