When tradition rhymes with the taste of cream, butter, and ricotta, and then again caciocavallo, diavoletti, and the mythical Provolone del Monaco PDO are the main ingredients of many recipes. Few places can boast a variety of dairy products such as the ones that characterize the Sorrento Peninsula: authentic jewels, made in a rigorously artisanal way, following techniques passed down from father to son with the help of ancient instruments. From this tradition there remain traces in the museum of dairy art “Fernando De Gennaro” in Pacognano from the collaboration initiated in 2017 between the muesum and the Foundation Vico Equense Fast.
The collection can be found in the same place where the De Gennaro family started their activities at the beginning of the nineteenth century. Here the splendid collection of tools and accessories used since 1850 are being safeguarded. Some examples? The butter churn, a container used to beat the cream and turn it into butter, and different wooden molds indispensable for giving a certain shape to the dairy products. Additionally, milk shimmers dating back to the beginning of the twentieth century, tools used for the production of ricotta and containers used by generations of producers of high-quality cheese are now exhibited in the halls of the museum.
The De Gennaro brands can’t be forgotten, these were the wooden coins minted by the family in the nineteenth century, the stamps, the accounting books and other documents belonging to Gaspare, the patriarch of the family. Directed by Antonio Breglia, the museum of dairy art is a unique place and can be visited by reservation every day from 11am to 12.30pm and 3.30pm to 7.30pm: a paradise not only for connoisseurs of the history of the Sorrento peninsula but also for the many foodies hunting for delicacies such as ricotta, cream and provolone del monacodop, seasoned in caves and produced exclusively with local milk.
Sorrento Style 2019 #1