What to eat in Agerola: fior di latte, provolone del monaco and mountain flavours
People come to Agerola for the Path of the Gods, but they come back for the food too. This mountain village above the Amalfi Coast is famous all over Italy for its dairy products: fior di latte di Agerola, the cow’s milk mozzarella that many Neapolitan pizza makers choose for their pizzas, and provolone del monaco DOP, an aged cheese with a bold flavour. Alongside them you’ll find smoked provola, mountain cured meats and a bread that is still partly made with rye flour.
I’m Sebastiano and I live in Agerola. Here’s what to taste when you come, and how to take a little bit of Agerola home with you.
Fior di latte di Agerola
It’s the village’s signature cheese: a soft, fragrant cow’s milk mozzarella made every morning in Agerola’s dairies. In Naples many pizzerias use it precisely for its delicate flavour and because it doesn’t release too much water in the oven.
How to taste it: freshly made, still slightly warm, with nothing else. It’s the best way to understand the difference from the supermarket kind.
You’ll find it in the village dairies: go in the morning, when it’s just been made.
Provolone del monaco DOP
An aged stretched-curd cheese, pear-shaped, with a flavour that goes from mild to sharp as the months pass. It has been protected by DOP status since 2010 and is made in the Lattari Mountains and on the Sorrento Peninsula, Agerola included.
How to taste it: in shavings with a glass of red wine from the coast, or melted over pasta.
Smoked provola
This is fior di latte smoked over straw, golden in colour and intensely fragrant. You’ll find it on the village pizzas, in sandwiches and in baked pasta dishes.
Cured meats, bread and mountain products
Agerola isn’t only about cheese. Salami, capocollo, pancetta and lardo are made here too, as well as caciocavallo and ricotta. Agerola’s bread is still partly made with rye flour, and it’s perfect with the local cheeses.
The Fior di Latte festival
In summer Agerola celebrates its most famous product with Fiordilatte Fiordifesta: demonstrations of how fior di latte is made, tastings, music and evenings in the square. The dates change every year: check them before you travel.
Where to buy Agerola’s products
The cheeses are sold directly in the village dairies, which often let you watch them being made. It’s the best way to get fresh products and to meet the people who make them.
Taking them home: provolone del monaco and cured meats travel well. Fior di latte should be eaten fresh: if you need to take it on a journey, ask the dairy how to keep it while travelling.
Practical tips
- Go in the morning: the fior di latte is fresh and there’s more choice.
- Ask for a taste: in the dairies it’s normal to try before you buy.
- Pair it: Agerola cheese, rye bread and a wine from the coast make the perfect lunch after a morning on the Path of the Gods.
Frequently asked questions
What’s the difference between fior di latte and buffalo mozzarella? Fior di latte is made with cow’s milk, buffalo mozzarella with buffalo milk. Fior di latte has a more delicate flavour.
Can you eat well in Agerola without spending a lot? Yes: prices are lower than on the coast, and the products are local.
Breakfast and tips at Costa Blu
At Costa Blu the day starts with breakfast included, and before you set off I’m happy to tell you where to taste and buy Agerola’s products. We’re in the centre of Bomerano, 50 metres from the start of the Path of the Gods.
«Superbe hôtel rénové avec beaucoup de goût au centre du petit village d’Agerola… Le petit déjeuner était varié et copieux.» (A superb, tastefully renovated hotel in the centre of the little village of Agerola… Breakfast was varied and generous.) — Olivia, France, January 2025
Information checked on 01/11/2026.