SELECT * FROM multimedia WHERE tipoFile='foto' AND idNews='005' AND numFile='1' LIMIT 0,1 Caciocavallo podolico - Prodotti Tipici Pugliesi
 
 
Typical Products of Puglia » Caciocavallo podolico Caciocavallo is a traditional cheese that has been passed down through generations all throughout Puglia (Apulia), from the Gargano to the Salento, through the lands of Bari and Taranto.
Every area has its own smells, tastes, colours and flavours of different intensity according to the cattle, the land of grazing and the surrounding territory.
Every type of caciocavallo has a particular taste: the sweetest, 2-3 weeks fresh; the semi hot, 2-3 months seasoned; the hot, which varies its seasoning from 5 months on, good to eat and to grate and those matured in caves.
Puglia (Apulia) is renowned for its Caciocavallo Podolico (Slow Food Presidia), entirely made in the Gargano National Park.
Caciocavallo podolico is a noble cheese to be served only on the table.
When it's matured it has complex smells and flavours and an inimitable gustative persistence.

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