The story
Nestled in the Neapolitan suburb of Pollena Trocchia, ICCA is a dedicated producer of fior di latte that has quietly earned a devoted following. According to creator Jana Food Porn, the dairy uses “selected 100% Italian milk and vegetable rennet,” with a process that includes maturation, spinning, and mechanical forming. The result is a fresh, stretchy cheese that reflects a careful, artisanal approach.
ICCA’s flagship product is Munacello, which Jana Food Porn calls “the best fior di latte in Naples.” The cheese is the only dish highlighted in the review, and its creamy, delicate texture seems to be the star. For those seeking a quintessential Neapolitan dairy experience without the crowds of the city center, ICCA offers a straightforward, high-quality taste of the region’s iconic cheese.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
ICCA’s Fior di latte munacello earns singular praise for its delicate, milky sweetness, creating a warm, quietly luxurious dining experience that feels both intimate and refined.
“It starts with selected 100% Italian milk, to which vegetable rennet is added. Once ready, it's left to mature, and when it's mature, they do the spinning tests. The ready curd is then overturned, cut, and put into a machine that spins and forms it. Once ready, it's bagged and delivered. Look how it releases the whey when we cut it: it's super fresh.”
What creators say
1 creator has covered ICCA. Most active: Jana Food Porn
ICCA is a producer of fior di latte in Naples. They use selected 100% Italian milk and vegetable rennet. The process involves maturation, spinning, and mechanical forming. Their product is called Munacello and is considered the best fior di latte in Naples.
Dishes mentioned
Fior di Latte Munacello
It starts with selected 100% Italian milk, to which vegetable rennet is added. Once ready, it's left to mature, and when it's mature, they do the spinning tests. The ready curd is then overturned, cut, and put into a machine that spins and forms it. Once ready, it's bagged and delivered. Look how it releases the whey when we cut it: it's super fresh.
