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.
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.
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.