HOMEPAGE APARTMENTS FOR VACATION HOTELS & BOARDING HOUSES RESIDENCES   VILLAGES & CAMPINGS   BED AND BREAKFAST FARM HOLIDAYS

 
Accomodations

Hotels & Boarding Houses
Residences
Villages&Campings
Bed-and-breakfast
Apartments for vacation
Farm Holidays
Beauty Farm

 
Useful news

Vieste pictures

Map of Vieste, Gargano and Apulia

 
Traveller's routes

Greedy tour
Umbra forest
Gargano park

 
Tremiti Islands

La storia, le leggende, la posizione geografica delle Isole Tremiti Tremiti Islands
L'arcipelago delle Isole Tremiti Archipelago
Come arrivare alle Isole Tremiti How reach us
Gli hotel , i village, le pensioni, gli appartamenti e i ristoranti delle  Isole Tremiti Accommodations

Cheeses and local salami

get mature even two or more years. After this period, caciocavallo is covered of mould, the rind became hard and shining, inside is gold yellow, itís got some slits where fat come out. Its taste is full body and it smells good. Caciocavallo can be spiced or sweet cheese.

 

Recipe: grilled Caciocavallo

 

 

Ingredients: 800 gr. Caciocavallo


Just grill a 1 cm. slices of  Caciocavallo until itís well done both sides and take it on the table.


Suggested Wine:

The wine we suggest to enjoy the grilled caciocavallo are: CirÚ red classic, Aglianico del Vulture and classic Orvieto.

 

 

 

 

 

 

 



APULIAN CANESTRATO

Canestrato is a hard not cooked cheese. It made by a particular seep breed milk. Itís named ďCanestratoĒ because it get mature in a reed basket (canestro).  June the 12th of 1996 it had the nomination D.O.P. (Protect origin nomitaion). It can be made only in Foggia county and 16 towns of Bariís county. The season is from December to May. canestrato pugliese

 

Canestrato processing:

The processing is very long, it depends from the shape they want give it. It can weigh 7 or 14 Kg. First they cook milk, temperature 33-35 degrees, add animal curdle, for 15 minutes. During all the processing they keep pressing the cheese in this typical basket (canestro), that give it the rough rind, so the humidity come out. Very important is salt processing too. There are two ways. First one they spread salt around cheese, second one they soak cheese in a salt solution. Usually salt processing starts three or four days after dairying in different steps. The mature processing keep for a year in fresh room. While this period they turn it upside down several time.  At the end they rub the rind with extra virgin olive oil.

 
Spot

 

 
Events

Folk and religious  festivals

 
Local goods

Cheeses and local salami  
Whistles  

  
Good time

Mountain bike

We are in Vieste and available for any kind of information, suggest or reservation for apartment for vacation in Vieste, hotels in Vieste, villages in Vieste, residences in Vieste, bed & breakfast in Vieste, farm holiday in Vieste

www.vieste.it S..r.l -    0884701080     vieste@vieste.it    

last minute in Vieste, Vieste last minute, last minute vieste, gargano last minute, last minute gargano

 Please visit all our other web sites: www.vieste.it - www.e-gargano.com  - www.comune.vieste.it - www.gargano-vacanze.com