Casoperuto e marzolino*

Casoperuto e marzolino is a traditional dish from the Campania region in Italy. It can be found in various towns and communes of Campania, including Naples, Salerno, and Avellino. This dish is a combination of two main ingredients: casoperuto, a type of pasta, and marzolino, a type of cheese.

Casoperuto is a unique pasta shape that resembles a small purse or pouch. It is made by folding a square piece of pasta dough and sealing the edges to create a pocket. The pasta is then boiled until al dente and served with a variety of sauces or fillings. Marzolino, on the other hand, is a soft and creamy cheese made from sheep’s milk. It has a delicate flavor that pairs well with the casoperuto pasta.

To prepare casoperuto e marzolino, the pasta is cooked until tender and then tossed with a sauce made from marzolino cheese, butter, and a touch of black pepper. The cheese melts into a creamy sauce that coats the pasta, creating a rich and indulgent dish. This recipe is often served as a main course or as a side dish alongside grilled meats or roasted vegetables.

Casoperuto e marzolino is a traditional dish that has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This recognition ensures that the dish is made using traditional methods and ingredients from the Campania region. The specific specifications for this dish may vary slightly depending on the town or commune where it is made, but the basic ingredients and preparation methods remain the same.

Sources:
– “Casoperuto e marzolino” – www.campaniagastronomica.it
– “Traditional Agri-Food Products” – www.agricoltura.regione.campania.it