Mozzarella ind'a Murtedda Festival

The mozzarella born in myrtle

In the heart of the Cilento, Vallo di Diano and Alburni National Park, the town of Novi Velia (Province of Salerno, Campania) dedicates every summer to its most iconic product: the mozzarella ind'a murtedda, or 'mozzarella in myrtle'. This is a stretched-curd cheese made from raw cow's milk, hand-crafted and wrapped while still warm in fresh myrtle leaves—the murtedda of the local dialect. These leaves are not merely decorative: they release their essential oils into the cheese, giving the fiordilatte an unmistakable balsamic aroma, quite distinct from mozzarella stored in brine.

A technique born on the pastures of Mount Gelbison

The product's origins are pastoral. When cheesemakers climbed to high-altitude pastures and refrigeration was non-existent, myrtle sprigs were the only way to transport fresh cheese down to the valley without its liquid whey. The mozzarella was shaped into elongated forms, resembling a cow's tongue, and consumed within days of production. Novi Velia, nestled on the slopes of Mount Gelbison, was a hub for this summer transhumance: even today, the bond between the village, the mountain, and its hilltop sanctuary is an integral part of the festival.

A Slow Food Presidium to protect

Mozzarella in myrtle is a Slow Food Presidium. The tradition, challenged by modern health regulations and the abandonment of pastures, has been protected by strict guidelines covering the entire supply chain, from breeding to processing, with a focus on reintroducing the Podolica cow to the area. The Novi Velia festival is therefore much more than a gastronomic feast: it is the annual showcase of a conservation effort involving breeders, cheesemakers, and the entire local community.

What to expect at the festival

The event takes place in the former Celestini Convent, a monastic complex whose cloisters and corridors transform into taverns, tasting rooms, and stages for a few evenings. The program typically blends fine food with folk culture:

• Food stalls serving mozzarella ind'a murtedda paired with wood-fired bread, Cilento cured meats, homemade preserves, and seasonal vegetables;
• Cheesemaking demonstrations, with the stretching of the curd and the wrapping in myrtle performed live;
• Evenings of folk music, performances by folkloric groups, and traditional Cilento dances;
• Craft exhibitions and stalls featuring local products;
• Guided tours of the village and the Sanctuary atop Mount Gelbison;
• Artisanal desserts and local wines to round off the tasting.

Why it's worth the trip

Novi Velia is a small ridge-top village, featuring the ruins of a medieval castle, the Church of Santa Maria dei Longobardi, and surrounding chestnut and beech forests. In August, the festival brings the streets to life without compromising their charm: you can eat in the cloister, chat with the actual producers, and head up to the sanctuary. It is the perfect opportunity to discover why the Cilento hinterland, far from the crowded coastal beaches, is considered one of the most authentic territories in Campania.

A staple of the Cilento summer

The festival is usually held in the first half of August and attracts not only the residents of Novi Velia and neighboring towns but also many visitors vacationing on the Cilento coast who head inland for the evening. We recommend arriving early: space in the cloister is limited, and the mozzarella, produced in small quantities, sells out quickly.