Cacioricotta is a traditional cheese from the region of Basilicata in southern Italy. It is a type of ricotta cheese that is made from sheep’s milk and has a slightly salty and tangy flavor. Cacioricotta is commonly found in various towns and communes of Basilicata, including Matera, Potenza, and Melfi.

In Matera, you can find Cacioricotta at local cheese shops such as Caseificio Pugliese and Caseificio Lanzillotti. These shops offer a wide variety of cheeses, including Cacioricotta, which is often used in traditional Basilicata cuisine.

One popular recipe that features Cacioricotta is “Cavatelli with Cacioricotta and Tomato Sauce.” This dish combines homemade pasta with a rich tomato sauce and grated Cacioricotta cheese. Another recipe is “Cacioricotta Stuffed Peppers,” where the cheese is mixed with breadcrumbs, herbs, and spices, and then stuffed into roasted peppers.

Cacioricotta has received the PAT (Traditional Agri-Food Product) recognition, which is a certification given to traditional Italian food products that have a long history and are produced using traditional methods. The specifications for Cacioricotta include being made from sheep’s milk, having a minimum fat content of 40%, and being aged for at least 15 days.

Sources:
– “Cacioricotta di Basilicata” – www.basilicataturistica.it
– “Cacioricotta” – www.prodottitipici.it