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Pecorino Carmasciano cheese is produced in the territory of Upper Irpinia, in Sant'Angelo dei Lombardi on a ground where there is volcanic activity. It is a seasoned cheese with dark rind and straw-coloured pasta, it has a typical taste with hints of milk and grass with an aftertaste that is becoming increasingly piquant with increasing seasoning.

The Pecorino aged in caves is one of the most apprecciated and sought cheese of Campania, its peculiarity is the seasoning in natural caves. To the palate is enveloping and irresistible, with spicy notes and hints of flowers and dry grass.

The figs after being " munnati" ( peeled ) by hand  are sun-dried . Then they are steamed and finally sprayed with molasses. This  is an art that requires a lot of passion and respect for the tradition of Cilento.

White fig P.D.O. is the symbol of the territory of Cilento and it is one of most popular food thanks to its many properties attested since ancient times. For its delicate flavour it is often combined with cheeses and chocolate.