Caciocavallo

Caciocavallo is a traditional Italian cheese that originates from the region of Basilicata in southern Italy. It is a semi-hard cheese made from cow’s milk and has a distinctive pear shape. Caciocavallo can be found in various towns and communes of Basilicata, including Matera, Potenza, and Melfi.

In Matera, you can find Caciocavallo at local cheese shops such as Caseificio Matera and Latteria Sociale Matera. These shops offer a wide variety of cheeses, including Caciocavallo, which is a popular choice among locals and tourists alike.

In Potenza, you can visit Formaggeria Potenza, a renowned cheese shop that specializes in local cheeses. They offer Caciocavallo, along with other traditional cheeses from Basilicata.

One popular recipe that features Caciocavallo is “Caciocavallo alla Lucana.” This dish involves grilling or baking the cheese until it becomes soft and gooey. It is then served with a drizzle of olive oil and a sprinkle of black pepper. Another recipe is “Caciocavallo in Carrozza,” which is a delicious sandwich made by stuffing slices of Caciocavallo between two slices of bread, dipping it in beaten eggs, and frying until golden and crispy.

Caciocavallo has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products. The specifications for Caciocavallo include being made from cow’s milk, having a minimum aging period of 15 days, and being produced in specific areas of Basilicata.

Sources:
– “Caciocavallo” – www.basilicataturistica.it
– “Caciocavallo alla Lucana” recipe – www.gustobasilicata.it
– “Caciocavallo in Carrozza” recipe – www.basilicatanet.it