In the fertile plateaus and on the hills, still today, agricultural production is accompanied by the breeding of cattle, sheep and goats in the wild along ancient paths, suggested by the cycles of nature.
In addition to the truffle, Bagnoli Irpino has linked its name to that of the "Bagnolesi" sheep raised in its territory in the heart of the Picentini, where the pastures at a thousand meters above sea level offer very aromatic herbs, which are found in the milk transformed into pecorino. Among the leading dairy products of Irpinia, there are three varieties of pecorino corresponding to as many breeds of sheep with rather limited distribution areas. In addition to the "bagnolese", the Carmasciano, produced in the D'Ansanto valley between Guardia dei Lombardi, Rocca San Feliceand Frigento, where the pastures - and therefore the milk - are affected by the proximity of the Mefite lake. And then the Laticauda, the pecorino made from the milk of the "big tailed" sheep, which are also present in Irpinia, in small hilly farms. Made mainly from sheep's milk, but also goat and cow's milk, is the delicate juncata, which was produced during the transhumance, using the characteristic rush baskets.
However, dairy production is widespread almost everywhere in Irpinia, even if sheep and cattle breeding are concentrated in particular in the areas of Mount Terminio and the Partenio massif. The milk for the Caciocavallo podolico PATcomes from the wild podolic herds of Alta Irpinia, in the territory from the Terminio-Cervialto hills to the Ufita Valley, in the sweet or spicy versions and with various maturing periods, even in natural caves, produced in limited quantities between Montella, Aquilonia, Bisaccia, Zungoli and Calitri.
