Questa

CHEESEMONGERS
It wasn’t all that many years ago that you would fi nd clusters of houses and isolated
farms surrounded by fi elds down Corso Casale way. It’s here, at the foot of the hills,
that Luciano di Leonardo laid the bases for his thriving cheese and pork butchery business.
His shop stocks all the best Italian food products; not only cheese and cured meats, but also
wines and pastas, all excellent, such as Setaro, produced using artisan methods in Torre
Annunziata since 1850, and the elegantly packaged Mancini. But the soul of Luciano’s
activity is regional cheeses, such as Toma d’Alba, Seras, Paglierina and Castelmagno from
Piedmont, Tuscan and Sardinian Pecorino, and, from the deep South, Campanian Burrate
and Mozzarella and Sicilian Ragusano and Piacentino. Other delicacies include the fi nest
hams and cured meats from Italy and abroad.
Closed Sunday and Wednesday afternoon.
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