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18 cherry tomatoes, 12 small pieces of Reginella d’Abruzzo’s  caciocavallo, extra-virgin olive oil, leaves of fresh thymus, salt and pepper, leaves of salad.

Take off the stalk and the internal seeds from the tomatoes. Put the piece of caciocavallo on each one of them, add the oil and salt, if needed.  Decorate the tomatoes with the thymus leaves and after put them on the salad leaves. Serve cold.


Grilled caciocavallo

500 g Reginella d’Abruzzo’s caciocavallo

Heat very much a grill pan (at least 10 cm should be directly on the fire); meanwhile, cut the caciocavallo into slices 1,5 cm thick. When the grill pan is properly heated, lower the fire intensity and put the slices on it, without placing them one on the other, and without moving them for a couple of minutes and after they will come off easily. When the  cheese has a crunchy and golden surface, you can turn it to let it cook the other side. When ready (not more than 8 minutes) they have got a nice and tasty crust while the inside is soft but it doesn’t come out.

Did you know that….?
Caciocavallo is another representative of stringy dough cheeses. Even though we know very little about the distant historical origins of stingy dough cheese and particularly about Caciocavallo, we can find information in literature. They say that even Romans produced a stingy dough cheese to which it was given a “head horse” shape and this may be the origin of the name “Caciocavallo”. Others tell that the name Caciocavallo derives from an ancient tradition of Calabria to hang two cheeses (called “caci”) tied with a raffia string passing it on “horseback” on the beam of the room in which there was the fireplace in order to have them dried and smoked.

* (Trattato di tecnologia casearia, Ottavio Salvatori – Del Prato, Calderini ed Agricole, 2001)

Ingredients: pasteurized vaccine milk, rennet and salt (smoked aroma).

Nutritional and organoleptic characterization:
Caciocavallo has got a smooth and thin rind, its colour varies from straw yellow and golden yellow to light brown for the smoked version. The colour of the dough varies form white to straw yellow. When cut it will be regular and homogeneous with small holes. It has its peculiar taste: tasty, sweet and delicate.

Average nutritional values for 100 g of product:
Energetic value: 340 kcal
Proteins: 28,0/32,0 g
Fat: 28,0/32,0 g
Carbohydrates: 5,0 g
(Microbiological and chemical acceptable limits: D.P.R. no. 54 of 14/01/97)

Shelf life: 180 days
Consevability: maximum temperature + 4°
Caciocavallo weights about 1 or 2 Kg according to dimensions and shape:
Caciocavallo classic and smoked.
Caciocavallo gift packaging


Reginella d'Abruzzo srl - Via Aroto, 1 - 67039 Sulmona (AQ) Italia - tel. +39.0864.33419 - fax +39.0864.56579