In Sannio, a land of transhumance, the herds of cattle, of the Podolian breed in particular, sheep, goats and buffaloes, in addition to meat, offer milk for zero-meter cheeses.

The characteristic caciocavallo can be the prized podolico, buffalo, smoked or the unique one from Castelfrancoand the other towns in the Miscano valley, processed from the milk of Brown breed cows. Without neglecting Apice's "hanged" caciocavallo. Then the provola, from cow and buffalo, also smoked. And suede, shredded and plaited, not forgetting the ricotta, fresh and dried, from cow, buffalo, goat and sheep. Speaking of sheep, this is the land of Laticauda…

The Laticauda, the sheep with a large tail (lata cauda) has grazed on the Samnite hills for almost three centuries, the result of a cross between the native Apennine sheep and the Berber or Barbaresca sheep, imported at the time of Charles III of Bourbon. From the Neapolitan area, the new breed then spread to Sannio, Irpinia and part of the Caserta area. And in these areas, after being on the verge of extinction, it was recovered thanks to small family farms aimed at dairy production. From the milk of the white sheep with the big tail we obtain the famous pecorino di Laticauda, PAT from Campania, sold fresh, semi-seasoned or aged between 4 and 12 months. What makes it special are the various mountain herbs on which the Laticauda feeds, including in particular the Ladin clover. Which also contributes to the special flavor of its renowned ricotta.