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Caciocavallo is a matured stringy texture cheese thypical of the south of Italy; it has a round form, as a little sack, made of very fat "podolica" ("caciocavallo podolico" : special caciocavallo from Puglia, Italian south region) cow's milk, curdle and salt.
Typical of all the regions that were part of the so-called "Regno delle Due Sicilie", the "caciocavallo" had its own form and it inspired common saying like, for example, "die like a caciocavallo", analogous to its structure choked by a rope under its "head".

INGREDIENTS: Milk, curdle, salt.