The poet Tonino Guerra gave the name “Ambra” to the Formaggio di Fossa (literally pit cheese) of Talamello for its color, but also its taste is noteworthy!
According to tradition, here the cheeses are placed in pits only one time per year in order to obtain the highest quality. It is good, fragrant, and goes well with other ingredients.
In November, Talamello gives visitors tastes on the two Sundays of the Festival of Pit Cheese “Ambra di Talamello” paired with a series of other typical local products as well as typical products from other regions in Italy.
Food stands sell various similar products including Colonnata lard, balsamic vinegar from Modena, extra-virgin olive oil from Colbordolo, culatello (a type of cold cut) from Carpegna, spelt from San Lorenzo, lentils from Castelluccio di Norcia and mortadella from St. Prospero, as well as bread from Maiolo, jams and honeys.
This delicious amber-coloured cheese (matured in pits) is sold directly by producers.