Caciofiore aquilano

Caciofiore Aquilano is a traditional cheese from the Abruzzo region in Italy. It is specifically produced in the towns and communes of L’Aquila, Poggio Picenze, and Barete. This cheese has a long history that dates back to the Middle Ages when it was made by shepherds in the mountainous areas of Abruzzo.

The production of Caciofiore Aquilano involves using sheep’s milk, which is sourced from local farms. The milk is heated and curdled, and then the curds are pressed to remove the whey. The cheese is then aged for a minimum of 60 days, during which it develops a unique flavor and texture.

Caciofiore Aquilano has been recognized as a traditional agri-food product (PAT) by the Italian government. This recognition ensures that the cheese is produced according to specific specifications and traditional methods. It also helps to preserve the cultural heritage and traditions associated with this cheese.

One popular recipe that features Caciofiore Aquilano is “Spaghetti alla Chitarra con Caciofiore Aquilano.” This dish combines the cheese with homemade spaghetti, olive oil, garlic, and chili flakes. Another recipe is “Caciofiore Aquilano Crostini,” where the cheese is melted on toasted bread and topped with honey and walnuts.

Sources:
1. “Caciofiore Aquilano” – www.abruzzoturismo.it
2. “Caciofiore Aquilano DOP” – www.prodottitipiciabruzzo.it