Caciotta cheese
Many sweet, spicy or tasty table cheeses can be found in the Abruzzo, Lazio and Molise National Park. All these varieties are traditionally aged in caves and can be eaten grilled or fresh. Besides, the caciotta can be also enjoyed alone or combined with pears.
During the first 15-day-maturation period the cheese is still soft. Aged cheese can be used grated over pasta or sliced as a starter. Traditional farms recommend to grill the cheese and serve it with honey or salty marmalade.
