Caciocavallo is a symbol of Southern Italian cheese-making tradition, made using the stretched-curd technique developed in the area over the centuries in order to ensure the quality and durability of cow’s milk cheeses. The curd, obtained by heating and curdling the milk, is cooked a second time and becomes elastic, meaning it can be handled without breaking. Caciocavallo Podolico is especially prized and is made using milk from the Podolica breed of cows, still found in the southern Apennines.
Season
Produced year-round, production peak from March to May
Podolica cows produce low yields but their milk is of extraordinary quality. Because of their characteristic hardiness, they must be farmed in a wild or semi-wild state. The Presidium wants to encourage their farming in Basilicata as a breed for both meat and milk, promoting all the farmers who can guarantee the entire production chain, with dairies and structures suitable for aging the cheeses.
Production area
Abriola Municipality, Potenza Province
Production area
Abriola Municipality, Potenza Province
Producers
Agrizootecnica Vaccaro
di Mariantonietta Vaccaro
Contrada Porcile Brindisi Montagna (Pz)
Tel. +39 348 8596304
agrizootecnicavaccaro@gmail.com
Pietro Caputo
Contrada Aradonica
Rivello (Pz)
Tel. +39 327 3258342
pedros81@live.it
Antonio Giuseppe Diotiaiuti
Contrada Cerbaro
Lagonegro (Pz)
Tel. +39 329 4145376
diotaiutiantonio698@gmail.com
Fratelli Vaccaro
di Michele Vaccaro
Contrada Cesina
Brindisi Montagna (Pz)
Tel. +39 346 5319012
masseriaf.llivaccaro@gmail.com
Lucana
di Antonio Pessolani
Contrada Ponte Mallardo
Pignola (Pz)
Tel. +39 339 8144858
pessolaniantonio@gmail.com
Nuova Agricola Paganico
di Alessandro Cerbasi
Contrada Paganico, 2
Tito (Pz)
Tel. +39 340 0724376
agricolapaganiconuova@gmail.com
Rocco Pafundi
Piazza della libertà, 11
Acerenza (Pz)
Tel. +39 348 3330129
rocco.pafundi@libero.it
Francesco Pecorelli
Contrada Monticello, 2
Rivello (Pz)
Tel. +39 339 6811953
pecorelli93@yahoo.it
Nicola Pessolani
Contrada Visciglietta
Abriola (Pz)
Tel. +39 339 8144858-0971 923021
aziendacaseificiopessolani@gmail.com
www.agricolapessolani.it
Società Agricola del Camino di Abbate
Contrada Rifoggio
Albano di Lucania (Pz)
Tel. +39 349 3182819
Agrizootecnica Vaccaro
di Mariantonietta Vaccaro
Contrada Porcile Brindisi Montagna (Pz)
Tel. +39 348 8596304
agrizootecnicavaccaro@gmail.com
Pietro Caputo
Contrada Aradonica
Rivello (Pz)
Tel. +39 327 3258342
pedros81@live.it
Antonio Giuseppe Diotiaiuti
Contrada Cerbaro
Lagonegro (Pz)
Tel. +39 329 4145376
diotaiutiantonio698@gmail.com
Fratelli Vaccaro
di Michele Vaccaro
Contrada Cesina
Brindisi Montagna (Pz)
Tel. +39 346 5319012
masseriaf.llivaccaro@gmail.com
Lucana
di Antonio Pessolani
Contrada Ponte Mallardo
Pignola (Pz)
Tel. +39 339 8144858
pessolaniantonio@gmail.com
Nuova Agricola Paganico
di Alessandro Cerbasi
Contrada Paganico, 2
Tito (Pz)
Tel. +39 340 0724376
agricolapaganiconuova@gmail.com
Rocco Pafundi
Piazza della libertà, 11
Acerenza (Pz)
Tel. +39 348 3330129
rocco.pafundi@libero.it
Francesco Pecorelli
Contrada Monticello, 2
Rivello (Pz)
Tel. +39 339 6811953
pecorelli93@yahoo.it
Nicola Pessolani
Contrada Visciglietta
Abriola (Pz)
Tel. +39 339 8144858-0971 923021
aziendacaseificiopessolani@gmail.com
www.agricolapessolani.it
Società Agricola del Camino di Abbate
Contrada Rifoggio
Albano di Lucania (Pz)
Tel. +39 349 3182819
Slow Food Presidium Producers’ Coordinator
Antonio Pessolani
Tel. +39 339 8144858
pessolaniantonio@gmail.com
Slow Food Presidium Coordinator
Laura Mongiello
Tel. +39 393 3735794
laura.mong@libero.it
Antonio Pessolani
Tel. +39 339 8144858
pessolaniantonio@gmail.com
Slow Food Presidium Coordinator
Laura Mongiello
Tel. +39 393 3735794
laura.mong@libero.it
