In the pastures of the valleys and on the heights, sheep and goats graze.
From their mixed milk the typical cacioricotta is born, which becomes exclusively goat cheese between June and August when the sheep do not give milk. After a short seasoning, it can be eaten, preferably grated on fusilli pasta with sauce. Typical of the lower Cilento is the caciocavallo podolico and the burrino called "manteca".
On the other hand, the inda 'a mortedda mozzarella, characteristic of the lower Cilento, is made from cow's milk, where they use to wrap it in sprigs of myrtle from which it derives a very delicate flavour.
