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Sunland since 1979 is the leading tour operator for ground hanling services on Amalfi Coast, Cilento and Neapolitan Riviera. Sunland is the partner of some of the biggest tour operator world wide. Our attentive staff is at your service for: Hotel accomodation...
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Villa Casale is a splendid patrician villa of probable Medieval origins, set in the magical scenery of the City of Music, suspended between sky and sea; it is the ideal place for spending an exclusive and relaxing holiday in one of the most beautiful...
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Perched to the rocky spur and surrounded by a park of bright colored bougainvillea in bloom and scented lemon trees, Villa Lara is an aristocratic residence of the late XIX century, belonged to Baron Pierre Beauchamp. It is located in the very heart of...
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The Agriturismo Villa Maria is located in one of Minori's most panoramic corners, perched to the hillside, cultivated with lemon groves, overlooking the valley of the nice town of the Amalfi coast. The ancient Reghinna Minor was, in the past, a famous...
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Bella Baia Relais Farm Holidays Maiori Amalficoast Salerno Campania Italy Bella Baia Relais is located in a strategic point, because it close in the beautiful places and tourists can visit the most beautiful in the world. Located along the Amalfi Coast,...
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Formaggio di fossa di Sogliano al Rubicone e Talamello DOP
"Formaggio di fossa" (literally "pit cheese") is a typical Italian cheese produced in the area between Emilia-Romagna and Marche regions (specifically the entire territory of the following provinces: Forlì-Cesena, Rimini, Ravenna, Pesaro-Urbino, Ancona, Macerata, Ascoli-Piceno; and part of the province of Bologna), obtained by the fermentation of sheep (or partially mixed with cow milk) cheese in natural underground pits.
The pits were carved out of the tufa rock, depth about 3 meters. Few days before, straw is burned to reduce the accumulated humidity; the various forms of cheese, wrapped in cotton cloth, are placed in the straw lined holes, next to each other, reaching the mouth of the pit. Finally it is closed with wooden planks and sand.
The storing in a pit of the forms of cheese takes place in August, and they will be there until November 25th (coinciding with the feast of St. Catherine). During the fermentation, the cheese takes a particular aroma of wood, truffle and musk and a unique sweet/spicy flavor. It has a golden hue and a crumbly texture.
The formaggio di fossa of Sogliano al Rubicone and Talamello got the PDO (Protected Designation of Origin) in 2009.
The custom to hid the forms of cheese in underground pits dates back to the Middle Ages, when local peasants had to save their food supplies from thieves and soldiers.