Food · Sorrentine Peninsula
Mozzarella Experience
From stretchy curd to the aged treasure of the Monti Lattari.
The Art of the Cheesemaker
On the Sorrentine Peninsula, the art of cheesemaking is a vocation passed down through centuries. Taking part in this experience does not just mean tasting - it means getting your hands on the raw material born from the unspoiled pastures of the Monti Lattari. From the immediate freshness of mozzarella to the complexity of Provolone del Monaco, we will reveal the secrets of Campanian dairy excellence.
Provolone del Monaco DOP: The Story Behind a Legendary Name
If mozzarella is the "queen", Provolone del Monaco is without doubt the undisputed "king" of our mountains. But why this unusual name?
The story goes back to the 1700s, when shepherds living on the Monti Lattari would descend at dawn towards the port of Naples to sell their products. To protect themselves from the moisture and cold of the night during the long sea journey, the cheesemakers wrapped themselves in heavy dark sackcloth cloaks, similar to a monk's habit. When they arrived at the Naples market, people began to call them familiarly "the monks" and, consequently, the exquisite cheese they brought with them became known to all as Provolone del Monaco.
A Rigorous Specification
Today this cheese is protected by the DOP mark. It is produced exclusively with cow's milk, of which at least 20% must come from the Agerolese breed, a prized and rare breed that gives the cheese a unique flavour: sweet and buttery at first, but with a spicy, aromatic finish that intensifies with ageing (which must last at least 6 months).
What happens during a mozzarella experience
Live Stretching
You will watch the master cheesemaker transform milk into braids and morsels right before your eyes.
Hands-On
You will have the chance to "mozzare" (cut and shape) fresh mozzarella with your own hands, feeling the warmth and texture of the stretchy curd.
Ageing Vertical Tasting
A guided tasting that starts from the freshest fior di latte and ends with Provolone del Monaco DOP, accompanied by local honey and Sorrento walnuts.
Local Tip
When tasting Provolone del Monaco, look for the small holes (occhiature): they should be the size of a peppercorn. But the real secret is the pairing: try it with a glass of cold sparkling Gragnano. The bubbles cleanse the palate of the cheese's richness, enhancing the spicy note of the Agerolese.
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