Transfer the mixture into a well-buttered and floured 22 cm diameter doughnut mould and bake in the oven at 180°C for about 50 minutes

it is shipped dry and salted to soak in water

alcohol - 70 cl

its blend is composed of: Prunesta

successivamente raccolto

Caciocavallo Podolico Slow Food Puglia 1 kg - Stagionato in Grotta cassetta 5kg melagrane Transfer the mixture into aThe Podolica cows grazing on the Gargano promontory are a sight you will never forget. Their milk is used to produce extraordinary cheeses, first and foremost the Caciocavallo Podolico. Unfortunately the Podoliche cows produce little milk, and only at certain times of the year. Pasture is stingy, water is scarce and survival is difficult. The Gargano core is still relatively consistent, but the Gargano caciocavalli are in fact destined for family