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Grilled caciocavallo is a traditional dish from Southern Italy, particularly from the Campania region. This cheese, with an intense and slightly spicy flavor, becomes the protagonist of a simple but tasty appetizer.

Caciocavallo is one of the oldest and most representative cheeses of Southern Italy, with a history that has its roots in ancient times. The first evidence of its existence dates back to 500 BC, when the famous Greek physician Hippocrates described in detail the preparation of a cheese according to the Greek method, which many believe to be the progenitor of caciocavallo.

Over the centuries, caciocavallo has been mentioned by various historical personalities, including Pliny the Elder and Cassiodorus, the latter citing it as an indispensable food at the table of King Theodoric.

The word “caciocavallo” itself is shrouded in mystery, with several theories explaining its origin. One of the most accepted hypotheses suggests that the name derives from the practice of maturing cheese hanging from a beam, while other sources associate it with the transport of cheese hanging from the backs of horses during the journey to markets.

Some historians believe that the name may be connected to the horse-shaped mark used in the Kingdom of Naples.

Regardless of its exact origins, caciocavallo has become a symbol of the Italian culinary tradition, with several regional variations such as Caciocavallo from Caseificio Paradiso, Caciocavallo di Sorrento, and Caciocavallo Silano DOP.

This stretched curd cheese is appreciated not only for its unique flavor but also for its versatility in the kitchen, which makes it the protagonist of multiple recipes, including the delicious preparation on the griddle.

The choice of cheese

Choosing the caciocavallo cheese to use on the griddle is a crucial step in making sure that the final dish is of excellent quality.

Caciocavallo is a stretched curd cheese, known for its elastic texture and distinctive flavor that varies depending on the maturation.

For the preparation on the griddle, it is preferable to choose a medium-aged caciocavallo, which guarantees the right balance between softness and the ability to maintain its shape during cooking.

Once you have selected the cheese, it is important to cut it into slices about 1 centimeter thick. This allows the caciocavallo to melt evenly without burning and to develop a golden and crispy crust on the outside, maintaining a soft and stringy heart.

During baking, it is essential to turn the cheese gently to prevent it from breaking and to ensure even browning on both sides.

Grilled caciocavallo: discover the original recipe to prepare this delicious appetizer

Preparation of grilled caciocavallo cheese

The preparation of grilled caciocavallo is an art that requires a few but essential steps to enhance the unique flavor of this cheese.

This simple but refined preparation of grilled caciocavallo reveals all the richness and versatility of one of the most beloved cheeses of the Italian culinary tradition, offering a taste experience that satisfies both the palate and the eye.

Grilled caciocavallo: condiments and pairings

Seasonings and pairings are elements that can transform grilled caciocavallo cheese from a simple dish to a memorable dining experience.

Grilled caciocavallo, with its golden crust and stringy heart, lends itself to numerous combinations: from herbs What thyme, rosemary and sage, which add an intense aroma and a rustic note, to the green tomato and hot pepper jams, which with their sweet and spicy flavor at the same time, create a tasty contrast.

Another combination of grilled caciocavallo is with honey, which with its natural sweetness balances the flavor of the cheese, or with a chutney of onions, apples and ginger, which gives a pungent and spicy note. For those who love stronger flavors, it is possible to serve caciocavallo with a sauce emulsified with extra virgin olive oil, lemon juice, salt and pepper, enriched with chopped aromatic herbs.

In some regional variants, such as the typical Sicilian one, the slices of caciocavallo are cooked in a pan with a drizzle of extra virgin olive oil and crushed garlic, and served with lemon wedges, for a result that enhances the simplicity of the ingredients and the richness of the flavors.

These combinations not only enrich the taste of grilled caciocavallo but also make it a versatile dish, suitable for different occasions, from a rustic aperitif to an informal dinner, always able to surprise and delight the palates.