The recipe of Caciocavallo Impiccato originates from an ancient tradition of Basilicata, a region in southern Italy. During the transhumance the shepherds carried the Caciocavallo on the back of the horse and, when they arrived in the woods, hung it on a branch. This is how they noticed that the cheese began to melt over the burning embers and from then on the tradition in our woods continued to the present day.

To make this tradition accessible to everyone we have created a practical folding rod to comfortably dissolve the caciocavallo in any situation. We also wanted to enhance the taste of cheese : truffle, honey and raw peppers turned out to be the perfect ingredients for a gourmet recipe!