{"id":1016,"date":"2022-07-07T19:09:23","date_gmt":"2022-07-07T17:09:23","guid":{"rendered":"https:\/\/www.gustaias.it\/altosangro\/?p=1016"},"modified":"2023-02-21T19:01:55","modified_gmt":"2023-02-21T18:01:55","slug":"caciocavallo-dellalto-sangro","status":"publish","type":"post","link":"https:\/\/www.gustaias.it\/altosangro\/tipicita\/caciocavallo-dellalto-sangro","title":{"rendered":"Caciocavallo dell&#8217;Alto Sangro"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1016\" class=\"elementor elementor-1016\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6239212 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"6239212\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-592ef8e\" data-id=\"592ef8e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-98b9f9e elementor-widget elementor-widget-wp-widget-bcn_widget\" data-id=\"98b9f9e\" data-element_type=\"widget\" data-widget_type=\"wp-widget-bcn_widget.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"breadcrumbs\" vocab=\"https:\/\/schema.org\/\" typeof=\"BreadcrumbList\"><!-- Breadcrumb NavXT 7.4.1 -->\n<span property=\"itemListElement\" typeof=\"ListItem\"><a property=\"item\" typeof=\"WebPage\" title=\"Vai a Alto Sangro - GAL.\" href=\"https:\/\/www.gustaias.it\/altosangro\" class=\"home\" aria-current=\"page\"><i aria-hidden=\"true\" class=\"fas fa-home\"><\/i><\/a><meta property=\"url\" content=\"https:\/\/www.gustaias.it\/altosangro\"><meta property=\"position\" content=\"1\"><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b0ab7e3 elementor-section-full_width elementor-section-height-min-height elementor-section-height-default elementor-section-items-middle\" data-id=\"b0ab7e3\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-0945f19\" data-id=\"0945f19\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-571b066 elementor-section-full_width elementor-section-height-min-height elementor-section-height-default elementor-section-items-middle\" data-id=\"571b066\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9bc89cb\" data-id=\"9bc89cb\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6369d59 elementor-widget elementor-widget-heading\" data-id=\"6369d59\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Caciocavallo dell'Alto Sangro<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2676cd6 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"2676cd6\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a8710b6\" data-id=\"a8710b6\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e72179e elementor-widget elementor-widget-text-editor\" data-id=\"e72179e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Prodotto in tutto l\u2019Alto Sangro, il caciocavallo \u00e8 un formaggio a pasta filata che trova la sua pi\u00f9 alta espressione sugli altipiani maggiori, in particolare a Pescocostanzo, Roccaraso e Rivisondoli, territori che vantano un notevole patrimonio floristico, da sempre eletti al pascolo semibrado.&nbsp;<\/p>\n<p>Realizzato con latte crudo vaccino, e l\u2019aggiunta di caglio e sale, il caciocavallo \u00e8 contraddistinto dalla tipica forma globosa a pera. Il latte non viene pastorizzato perch\u00e9 la coagulazione avviene a una temperatura inferiore ai 40\u00b0C.&nbsp;<\/p>\n<p>Dopo la filatura, le forme vengono modellate a mano, quindi legate a coppia con una corda, posizionate a cavallo di pertiche, lasciate asciugare e poi stagionare dai 3 ai 12 mesi. All\u2019esterno presenta una superficie liscia e sottile, al taglio \u00e8 compatto con le tipiche sfogliature e un colorito che va dal giallo scarico a quello pi\u00f9 intenso.&nbsp;<\/p>\n<p>Ha sentori che rimandano all\u2019erba, al fieno, mentre al palato \u00e8 dolce e pastoso se ancora giovane, pi\u00f9 deciso e piccante quando ben stagionato. Le caratteristiche organolettiche derivano dalle tecniche di lavorazione, ma anche dalla stagionalit\u00e0 e dall\u2019alimentazione delle vacche.&nbsp;<\/p>\n<p>Generalmente le razze impiegate sono la Bruna alpina, la Frisona e la Pezzata rossa, mentre un tempo era diffusa la Podolica.<span class=\"Apple-converted-space\">&nbsp;<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Caciocavallo dell&#8217;Alto Sangro Prodotto in tutto l\u2019Alto Sangro, il caciocavallo \u00e8 un formaggio a pasta filata che trova la sua pi\u00f9 alta espressione sugli altipiani maggiori, in particolare a Pescocostanzo, Roccaraso e Rivisondoli, territori che vantano un notevole patrimonio floristico, da sempre eletti al pascolo semibrado.&nbsp; Realizzato con latte crudo vaccino, e l\u2019aggiunta di caglio &hellip; <\/p>\n<div class=\"link-more text-center\"><a href=\"https:\/\/www.gustaias.it\/altosangro\/tipicita\/caciocavallo-dellalto-sangro\" class=\"more-link py-2 px-4\">Read More<span class=\"screen-reader-text\"> &#8220;Caciocavallo dell&#8217;Alto Sangro&#8221;<\/span><\/a><\/div>\n","protected":false},"author":1,"featured_media":1017,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"comune":[],"prodotto":[],"rivenditori":[],"class_list":["post-1016","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tipicita"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - 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