The Cooks’ Alliance: Campania, provolone and caciocavallo

Last year put all of us the test, and few industries were harder-hit than hospitality. At Cheese we present some of the members of the Slow Food Cooks’ Alliance, their stories and work. From Campania we welcome Franca di Mauro of Il Cellaio di Don Gennaro in Vico Equense. 

The protagonist in this tasting is Monks’ Provolone, made by processing the milk of Agerolese cows. It’s an ancient cheese, produced since the 18th century, when herders living on the Vomero hills were forced to move due to the urban expansion of Naples. The families went to the Lattari Mountains and began to use the ample pastures of the area to make caciocavallo cheese, which was then sold in the local markets in Naples. The herders, covered with heavy and cumbersome cloaks, were nicknamed “monks”, and their caciocavallo thus became “monks’ provolone”.  

In this workshop we’ll taste paccheri with butter, anchovies, bread, Sorrento Peninsula Walnuts and Monks’ Provolone. The second plate is composed  of vegetable balls with a fonduta of Monti Lattari Caciocavallo. As well as the cheese, Franca presents Fig Lonzino, Slow Food Presidium, served with honey from a local beekeeper.

Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception. 

In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).

Cover image Monks’ Provolone | Ph. Fabio Aceto

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