Visit Agerola and the Gods’ path

Visit Agerola that is nestled in the Monti Lattari and overlooks the sea of the Amalfi Coast.  It is famous for its dairy tradition and hiking trails.

Even if it is right next to Praiano, it belongs to the Napoli municipality. To get to Agerola by car, whether you come from the north or the south of the country, you have to take the A3 highway and take the exit signposted “Castellammare”, then proceed to Gragnano and finally get to Agerola.

You can reach Agerola also by bus; take the Amalfi-Napoli line SITASud bus that leaves from Amalfi, Castellammare or Napoli.

This small city set between the sea and the mountains is the ideal place for mountain excursions, with its breathtaking views on the sea of the Amalfi Coast.

From Bomerano, one of the hamlets of Agerola, starts the famous sentiero degli Dei (Gods Path), a walk among the evocative views of the coast that goes up to Positano.

But it is not the only interesting path in Agerola. In fact, you can reach the Valle delle Ferriere (Ironworks Valley) from piazza Avitabile through a path surrounded by nature, among woods, waterfalls and ruins of the ancient mills that were once used to supply the Amalfi paper factories.

Another interesting hiking route is the one named “Dei Tre Calli” (Three Calluses Path) that goes up to the monte Tre Calli (Three Calluses Mount) through a 2 km uphill road.

Agerola is also famous for the cattle farming; the cows growing free in the greenery of the Monti Lattari (Lattari Mountains) produce excellent milk for the production of the traditional products such as the fiordilatte cheese, the ricotta cheese and the delicious provolone del monaco DOP cheese. The Agerolese breed is the typical cattle breed of the Agerola’s area.

The production of great cured meats is important as well. The soppressata (italian salami) of Agerola is the most renowned product.

Another traditional product of this area is the “vascuotto” (biscuit in the local dialect) bread, that is hard dried bread made with whole wheat and maize, together with the fennel taralli (Italian salty biscuit) and the almond taralli of Agerola.