Treccia dura is a traditional cheese from the region of Basilicata in southern Italy. It is a semi-hard cheese made from cow’s milk and has a distinctive braided shape, resembling a plaited rope. This cheese is mainly produced in the towns and communes of Filiano, Melfi, and Venosa in Basilicata.

In Filiano, you can find Treccia dura at the local cheese shops such as Caseificio Di Nucci and Caseificio Di Lella. These shops offer a variety of cheeses, including Treccia dura, which is a popular choice among locals and visitors alike. In Melfi, you can visit Caseificio Di Vito, a renowned cheese shop that also sells Treccia dura along with other regional specialties. In Venosa, you can find this cheese at Caseificio Di Lupo, a family-owned shop that has been producing and selling traditional cheeses for generations.

Treccia dura is a versatile cheese that can be enjoyed in various ways. It can be eaten on its own as a table cheese, sliced and added to sandwiches or salads, or melted and used in pasta dishes. One popular recipe that features Treccia dura is “Pasta alla Lucana,” a traditional dish from Basilicata. This recipe combines the cheese with local ingredients such as peperoni cruschi (dried sweet peppers) and chili flakes to create a flavorful and satisfying pasta dish.

Treccia dura has been recognized with the PAT (Traditional Agri-Food Product) certification, which guarantees its traditional production methods and adherence to specific quality standards. The specifications for Treccia dura include:

– Made from cow’s milk
– Semi-hard texture
– Braided shape
– Aged for a minimum of 30 days
– No artificial additives or preservatives

– “Treccia dura di Basilicata” –
– “Caseificio Di Nucci” –
– “Caseificio Di Lella” –
– “Caseificio Di Vito” –
– “Caseificio Di Lupo” –