Publication note
Publish as product profile: current validated sources do not fully document ingredients and/or method fields.
What it is
Fresh cow-milk pasta-filata cheese, white to lightly straw-coloured, smooth, soft, and releasing a milky liquid at the cut.
Origin place card
Agerola and broader Campania pasta-filata dairy areas — Napoli / regional. Use a territory-level page unless later fieldwork proves a narrower comune-only origin.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
Agerola becomes the destination hook: mountain milk above the Amalfi/Naples world.
Recreate-it pathway
Do not invent a home recipe. Build a future tested/kitchen note from producer interviews, safe temperatures, maturation limits and modern hygiene rules; for now publish source-backed process only.
Editorial warning
Publish as product profile: current validated sources do not fully document ingredients and/or method fields.
Fieldwork questions
Document Agerolese shapes, local caseifici, and how fiordilatte is dried for cooking versus eaten fresh.
Photo brief
Fresh fiordilatte forms on white ceramic; cut piece showing the milky serum.