Pecorino of Filiano “Pecorino” of “Piano della Spina”, cheese of semi-seasoned paste, is obtained by sheep’s whole milk, coming from breeding whose alimentation is mainly constituted from pasture, green forages and excellent quality hay produced in the internal area of the hills of Lucania … Read more

Provola of Lucania Produced by cow’s milk, is a cheese with a semi-cooked roped paste, salted in brine. Elastic paste , of sweet taste and of straw-coloured, ideal natural for the table and excellent grilled … Read more

Ricotta of sheep Produced by sheep’s whey, heated 95° C with natural acidity, worked by hand either for filling up the dripping twigs, or for the next steps when it is dry-salting … Read more

Lucanino Lucanino has in the regional production characteristics particularly marked and of unique taste, thanks to the use of milk coming from mountain pastures of Basilicata … Read more

Caciocavallo Silano DOP Caciocavallo’s name probably comes from the custom, old so much as the same cheese and today still used, of linking the cheese in couples and of hanging them on a beam for the seasoning. The caciocavallo silano is still today worked by hand, according to an old process and protected by tutelage union ... Read more


Produced by cream for the excellent quality milk coming from mountain pastures, it can be used either table cheese and cooking cheese, unique taste and very digestible.