The Podolica Breed in Basilicata - Apulia - Calabria

Caciocavallo Impiccato is not a Dario Argento movie but an ancient tradition of the shepherds of southern Italy. Melting aged cheese, in this case caciocavallo, has very ancient origins and is very similar to the typical Piedmontese dish: Raclette.

Caciocavallo Podolico slow food

The caciocavallo that is used is a Podolica caciocavallo made from cow 's milk obtained precisely from Podolica cows. The breed of Podoliche cows is indigenous to the southern regions especially Basilicata, Puglia and Calabria a very special breed not only for the quality of milk but also for the goodness of the meat that in previous years it was decided to protect from extinction also with the conferment of the presidium slow food to both the meat and the caciocavallo.

Vacche Podoliche in Lucania

Tastiness Food Shop is involved in selecting farms, masserie, and dairies that respect production and breeding protocols by offering an original dairy product as per local tradition.

Caciocavallo Podolico fuso presidio slow food
Melting a caciocavallo cheese at a lit fireplace with olive tree logs and spreading the melted cheese on slices of whole-wheat bread, made in a wood-fired oven, has a unique and indescribable flavor. During transhumance, shepherds would carry the Caciocavallo on the back of their horses and, when they arrived in the woods, hang it on a branch. That was how they noticed that the cheese began to melt over burning embers, and from there on the tradition in our woods has continued finally to the present day. A convivial way of tasting a typical dish that has its roots in centuries past.
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Caciocavallo impiccato con pomodoro secco
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