Cilento Cacioricotta

Slow Food Presidium

Italy

Campania

Milk and milk products

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Cilento Cacioricotta

The Cilento area is famous for goats and is home to a local breed, the Cilentana. The quality of their grazing land, characterized by Mediterranean macchia, shrubs and cespitose grasses, is reflected in the local cheeses, which are distinguished by their aromatic complexity. One particularly outstanding example is Cacioricotta, named after the unusual technique used for curdling the milk, partly using rennet (like “cacio,” cheese) and partly using heat (like ricotta).

Season

Made throughout the year

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As well as being an important economic resource, goat farming in the Cilento area represents a characteristic element of the landscape and helps to preserve it. Among the objectives of the Presidium (which brings together six farmers and cheesemakers who have invested in the activity) are to improve cheese-aging techniques, promote the little-known fresh and semi-aged Cacioricotta and help farmers increase the size of their herds and thus also milk yields.

Production area
Cilento, Salerno Province

Presidium supported by
Cilento and Vallo di Diano National Park
Rossopomodoro
Produttori

Agriturismo Erbanito
di Raffaella Marmo
Contrada Palizzo, 19
San Rufo (Sa)
Tel. +39 333 9099953
ebanito@gmail.com
www.erbanito.com

Agriturismo I Moresani
di Domenico Monzo
Località Moresani
Casal Velino (Sa)
Tel. +39 340 6971156
imoresani@hotmail.com
www.imoresani.com

La Bottega del Formaggio
di Vincenzo Passaro
Via Antonio Renna, 22
Giungano (Sa)
Tel. +39 339 1125286
labottegadelformaggio@gmail.com

I Filadelfi
di Marco Amendola
Località Servitelle
Cicerale (Sa)
Tel.+39 335 5321385 (Claudio)
info@ifiladelfi1828.com
www.alentoazienda.com

La Petrosa
di Edmondo Soffritti
Via Fabbrica, 112
Ceraso di Petrosa (Sa)
Tel. +39 334 9120747
staff@lapetrosa.it

Le Starze
di Mario Di Bartolomeo
Località Starze
Vallo della Lucania (Sa)
Tel. +39 335 7782893
lestarze37@gmail.com
Slow Food Presidium Producers’ Coordinator
Chiara Amendola
Tel. +39 349 0690863
info@ifiladelfi1828.com

Slow Food Presidium Coordinator
Luigi Orlotti
Tel. +39 339 2294763
l.orlotti@gmail.com
As well as being an important economic resource, goat farming in the Cilento area represents a characteristic element of the landscape and helps to preserve it. Among the objectives of the Presidium (which brings together six farmers and cheesemakers who have invested in the activity) are to improve cheese-aging techniques, promote the little-known fresh and semi-aged Cacioricotta and help farmers increase the size of their herds and thus also milk yields.

Production area
Cilento, Salerno Province

Presidium supported by
Cilento and Vallo di Diano National Park
Rossopomodoro
Produttori

Agriturismo Erbanito
di Raffaella Marmo
Contrada Palizzo, 19
San Rufo (Sa)
Tel. +39 333 9099953
ebanito@gmail.com
www.erbanito.com

Agriturismo I Moresani
di Domenico Monzo
Località Moresani
Casal Velino (Sa)
Tel. +39 340 6971156
imoresani@hotmail.com
www.imoresani.com

La Bottega del Formaggio
di Vincenzo Passaro
Via Antonio Renna, 22
Giungano (Sa)
Tel. +39 339 1125286
labottegadelformaggio@gmail.com

I Filadelfi
di Marco Amendola
Località Servitelle
Cicerale (Sa)
Tel.+39 335 5321385 (Claudio)
info@ifiladelfi1828.com
www.alentoazienda.com

La Petrosa
di Edmondo Soffritti
Via Fabbrica, 112
Ceraso di Petrosa (Sa)
Tel. +39 334 9120747
staff@lapetrosa.it

Le Starze
di Mario Di Bartolomeo
Località Starze
Vallo della Lucania (Sa)
Tel. +39 335 7782893
lestarze37@gmail.com
Slow Food Presidium Producers’ Coordinator
Chiara Amendola
Tel. +39 349 0690863
info@ifiladelfi1828.com

Slow Food Presidium Coordinator
Luigi Orlotti
Tel. +39 339 2294763
l.orlotti@gmail.com

Territory

StateItaly
RegionCampania

Other info

CategoriesMilk and milk products