Caciocavallo dell'Emigrante

• History: at the beginning of the twentieth century many Italians, especially those residing in the South, embarked for America with the hope of finding a job and living a better life. When the many peasants fleeing from hunger and poverty rose on ships, crammed like sardines for the new world, they discovered that they could not have brought the pig meat with them , deemed outlawed by rigid American regulations on hygiene and health. How to remedy a problem so tough to solve? with an idea of those that come once in life: hide salami, sausages and suppressed inside the caciocavallo. Here is the caciocavallo of the migrant or caciosalame, a product of gastronomic excellence of Basilicata.
• Tradition: the Lucan Caciocavallo is the classic product of the dairy tradition of Basilicata, made Still today with the same craftsmanship as the old Casari masters. The production process has remained unchanged over the centuries. we still follow the same customs as when the cheese was done in the woods using raw milk and the paste rennet Capretto, to then be worked with the art of hand spinning.
• Characteristics: few natural and genuine ingredients, which today as they are able to give us back the true taste of the tradition of a territory. Externally it has a thin and smooth crust and the pasta is straw yellow. The taste is intense and aromatic, it tends to become more persistent and spicy with the seasoning and with the addition Of our sweet lucana sausage other excellence of our territory, the result is a real work of art!

SIZE / WEIGHT: about 1kg.

ORIGIN: Basilicata.

INGREDIENTS: Raw cow's milk, rennet and salt, sweet sausage.

ADDITIVES AND PRESERVATIVES: no one.

STORAGE METHOD: In the fridge.

AVERAGE EXPIRY: 2/3 months.

PRODUCER: Petruzzi Dairy Andrea S.r.l. - Paterno (PZ).

Nutritional values for 100gr: Kcal 387 +/- 15 KJ 1,652 +/- 64 Total Grasses grams % 28.6 +/- 1.0 of which: Saturi G % 19 , 3 +/- 1.0 unsaturated G % 7.4 +/- 1.0 Trans G % 0- Cholesterol MG % 115.5 +/- 1.0 Total proteins grams % 32.3 +/- 1.0 Carbohydrates grams % & lt; 0.1 +/- 0.1 Fiber grams % 0.

History of the Petruzzi dairy

Over the years, thanks above all to grandfather Andrea, we have sought the best and we have built a network of small conferences of Trust, which then became friends, who are less than 1 km away from us and who participate in our production even with 3 cows, all fed in medical grass, hay of polyphites meadows, corn and concentrated feed to integrate the diet only in the winter phase. Thanks to the milk and manual skills that has been handed down by Leonardo, we had many awards such as the prize for the best seasoned seasonal cheese - Caciocavallo at the 2007 edition of the San Lucio Pandino Trophy, and the 1st prize at the 17th edition "Franciacorta in white ". If everything begins in the 1920s and still continues today it is because there are strong links, and our products are the expression of those bonds.