The pastures of the green hills of Campania offer a stage of flavors skilfully transformed by the hands of master cheesemakers.

Among the cheeses stand out:

- the Provolone del Monaco, so called from the cloak similar to the monk's habit, with which once the cheesemakers protected themselves from the cold while they brought their products to Naples.

- seasoned "Caciocavallo" products made with buffalo or cow's milk. Aged cheeses have a delicate aroma, with a sweet flavor when the cheese is young and more intense as it ages. Their particular characteristics are able to give the dishes an out of the ordinary flavor

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