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Made from the very best milk taken from grazing cows in spring, caciotta (also known as cacio fiore) is one of Italy's most traditional cow's milk cheeses.

Cacio fiore is a delicately-flavoured aromatic fresh cheese made from fresh milk. It can be consumed in many different ways: as part of an antipasto, as a main course, in salads, or even as a dessert. Another popular combination is caciotta served with traditional Umbrian flatbread and wild herbs. In the local gastronomic tradition, the finest cacio fiore is the variety produced in the area of Pian di Chiavano, near Cascia, because of the intense aroma deriving from the local pastures.



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