The hanged caciocavallo is one of the most famous street food in the South of Italy. It’s the best way to make an unforgettable bruschetta.
Caciocavallo is a type of stretched-curd cheese made out of sheep’s or cow’s milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
Watching the cheese dripping over slices of homemade bread is true porn food. In the summer, many villages gather around this spectacle.
As you can see in this video, you can also add on the caciocavallo-bruschetta, some vegetables such as dry tomatoes or spiced eggplants under oil, or “lambascioni” (a sort of small onions).
Here you can see Alessandra’s father and uncle preparing this flavorful hanged caciocavallo! Live from Puglia!
Enjoy the show!
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