Caciocavallo di Massa di Maratea is a traditional cheese from the Basilicata region of southern Italy. It is made from cow’s milk and has a distinctive pear shape. The cheese is aged for at least three months and has a slightly tangy flavor with a firm texture.
The cheese is produced in the towns and communes of Massa di Maratea, Rivello, and Trecchina. It can be found in local shops and markets, such as La Bottega del Cheeseo in Maratea and Il Caseificio di Rivello in Rivello.
Caciocavallo di Massa di Maratea has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This designation ensures that the cheese is produced using traditional methods and ingredients, and helps to preserve the cultural heritage of the region.
One popular way to enjoy Caciocavallo di Massa di Maratea is to grill it and serve it with crusty bread and a drizzle of olive oil. Another recipe is to use the cheese in a traditional pasta dish, such as spaghetti alla chitarra with tomato sauce and grated Caciocavallo di Massa di Maratea.
Sources:
– “Caciocavallo di Massa di Maratea” on the official website of the Italian Ministry of Agricultural, Food and Forestry Policies (www.politicheagricole.it)
– “Caciocavallo di Massa di Maratea” on the website of the Italian Association of Cheese Tasters (www.assaggiatoriCheeseo.it)
– “Caciocavallo di Massa di Maratea” on the website of the Basilicata region (www.regione.basilicata.it)