The rich nature and culture of Massa Lubrense are also reflected in its great food heritage.
The local products of Massa Lubrense come both from land and sea: the geography of the Sorrentine Peninsula allows the development of agriculture and farming, since ancient times. Also the fish, within the constraints of the Marine Protected Area, enriches the local gastronomy.
The typical products of Massa Lubrense:
Lemons and limoncello
Lemons of Massa Lubrense are characterized by a pale yellow pulp, the juice is rich in vitamin C and minerals and the peel is rich in essential oils. They are known in particular for the excellent limoncello produced with them.
The festival of lemon takes place in Massa Center in the summer, giving the opportunity to residents and visitors to taste local products made with lemon.
The municipality of Massa Lubrense (certified “Oil City”) has a PDO (Protected Designation of Origin) production, thanks to the enviable position of its olive groves, in the Mediterranean maquis and the sea breeze.
From the olives of Massa Lubrense comes a pale yellow oil, with greenish hues, very sweet tasting, with harmonious and subtle notes of bitter and spicy.
Provolone del Monaco
According to dairy tradition, this stringy cheese is made from milk of cows of various breeds, including the Agerolese. It comes in the form of melon or pear without head, with ligature which must divide the cheese in at least six cloves.
Provolone del Monaco is a long ripening cheese, it is semi-hard, spicy and intensely aromatic.
The “limoncella” apple of Sant’Agata sui due Golfi, is today a rare variety, but until the mid-nineteenth century it was the main economic resource for the local people. The color is pale yellow, it has a slightly acrid taste, and an exquisite scent.
It is particularly suitable for the preparation of pies and jams, and according to the Christmas tradition is baked in the oven.
Cultivated throughout the Sorrentine Peninsula, Sorrento Tomatoes have valuable organoleptic characteristics, and are mainly suitable for the preparation of delicious salads.
Juicy and “pulpy”, Sorrento Tomatoes taste absolutely sweet and delicate, are large and have a round shape.
The nut of Sorrento is the most cultivated and most valuable among the Italian varieties. Native of the Sorrento Peninsula, thanks to the environmental characteristics, it has been extended throughout Campania.
The shell is light, thin and slightly wrinkled. The kernel is creamy white, not very oily, nourishing, tender and crisp; very pleasant aroma, flavor, and aftertaste.