This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play

conciato romano

ancient 'pickled' cheese

An ancient cheese, made of a mix of fresh raw sheep, cow and goat milk from Castel di Sasso in the province of Caserta that dates back to the ancient Samnites, centuries before Christ: some say it is the oldest of all Italian cheeses. After it is hand-pressed, salted and dried, it is washed in hot pasta water and pickled in olive oil, white vinegar, wild thyme and chili pepper from six months to two years. The taste is a bit similar, but more delicate, than formaggio di fossa. Thanks to its inclusion in the Ark of Taste, it's making a comeback.

Text © Dana Facaros and Michael Pauls

Images by: lucianopignataro.it