produttori — Agerola · Campania
On the Monti Lattari, on the Agerola plateau overlooking the Amalfi Coast, a shop carries in its name the local dialect and in its production the confectionery memory of a territory that knows how to turn fruit into preserves with artisan patience.
On the workbench on Via Ponte, in Agerola, the raw materials take shape every morning in the same sequence: flours, fruit from the Monti Lattari, ingredients chosen one by one. This is where the production of O' Cetarell is born, an artisan biscuit-maker and preserve-maker whose name carries the dialect of this Campanian plateau.
The gesture is that of someone who respects the pace of the ingredients: doughs worked by hand, fruit compotes cooked slowly. The pera pennata (a native pear variety), a native variety from the Monti Lattari, is among the house specialities — a rare fruit that O' Cetarell turns into compote following methods that never shorten the essential steps.
On the shelf sit biscuits wrapped in tied paper and glass jars of compote: the catalogue of a shop that brings together Campania's confectionery tradition and preserve-making. Every package carries with it the character of Agerola, where the plateau looks out over the Amalfi Coast and local fruit becomes a product to take home.
From the window on Via Ponte, biscuits and compotes tell the story of Agerola: discover the page of O' Cetarell to learn about the full production.
