Pappola

Pappola is a traditional Italian cheese that is produced in the Campania region of Italy. It is a semi-hard cheese that is made from cow’s milk and has a slightly tangy and nutty flavor. Pappola can be found in various towns and communes in Campania, including Agerola, Gragnano, and Sorrento.

One popular recipe that features Pappola is the Pappola and Prosciutto Panini. This delicious sandwich is made with Pappola cheese, prosciutto, and a drizzle of olive oil, all sandwiched between two slices of crusty Italian bread. Another popular recipe is the Pappola and Tomato Salad, which combines Pappola cheese with ripe tomatoes, fresh basil, and a drizzle of balsamic vinegar.

Pappola has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the local area. According to the PAT specifications, Pappola must be made with cow’s milk and aged for a minimum of 60 days. It is a beloved cheese in the Campania region and is often enjoyed on its own or as a key ingredient in various dishes.

Sources:
– “Cheeseo Pappola” – www.agricoltura.regione.campania.it
– “Pappola” – www.prodottitipici.com