For the inhabitants of Castelcivita, a small village on the slopes of the Alburni, the 13th of June has always marked the transition to the “beautiful season”, which is celebrated with bonfires in honor of Saint Anthony. Casa Madaio embodies a feeling and the richness of the region, which can be seen in the lush Mediterranean scrub and in the fascination of the countless caves and natural cavities. The aromatic fire of the myrtle branches used for the bonfires in honor of the saint produces the finest ash, which is the precious ingredient of the Cinerino of Casa Madaio. In the weeks following June 13, the ash is collected and used to mature the cheese; the cinerino is matured in natural caves. <\/p>\n
<\/p>\n
Il caciocavallo Vetus \u00e8 realizzato utilizzando latte proveniente da mucche al pascolo in altura. Il latte raccolto \u00e8 subito lavorato per non comprometterne l’equilibrio microbiologico. Le poche forme ottenute sono stagionate per pi\u00f9 di un anno in grotte naturali a Castelcivita. Il processo di lavorazione e stagionatura rende unico questo formaggio. Dalla lunga attesa, necessaria affinch\u00e9 il formaggio possa dirsi pronto, il suo nome: Vetus. L’aroma complesso, \u00e8 il risultato dell’equilibrio fra numerose componenti volatili provenienti dalle erbe ed arbusti scelti dagli animali al pascolo. <\/p>\n","protected":false},"excerpt":{"rendered":"
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