Hanging Caciocavallo — the cheese eaten melted over an open flame
A whole Caciocavallo hanging over a live flame, melted cheese dripping onto toasted bread — the convivial ritual of Southern Italy.
The most spectacular dish in Southern Italy
Caciocavallo impiccato is one of the most visually striking and viral dishes in Italian cuisine. A whole wheel of Caciocavallo is hung ("impiccata") on a wooden stand over a live flame: the cheese heats slowly, the rind browns, and the inside becomes creamy and stringy. It is scooped straight from the wheel with toasted homemade bread. A convivial ritual typical of Campania, Basilicata and Calabria — simple, rustic and irresistible.
Ingredients (serves 4–6)
1 whole wheel of Caciocavallo (500–800 g), aged for at least 3 months
Thick slices of toasted homemade bread
Freshly ground black pepper
Dried chilli (optional)
Chestnut or acacia honey (for the sweet-and-salty version)
Equipment
Wooden fork-shaped stand (the traditional "impiccatoio") or grill with hook
Gas burner, open fire or barbecue with a live flame
Kitchen string for tying the Caciocavallo
Preparation
1. Preparing the Caciocavallo
Tie the Caciocavallo with the string near the natural knot of the wheel. Hang it from the support so that it remains suspended 10–15 cm from the flame. It must not touch the fire: the heat must be indirect to prevent the rind from burning.
2. Cooking
Light the flame. After 5–7 minutes, the rind will begin to brown and puff up. The inside will become soft and stringy. When the first drops of melted cheese appear, it is time to serve.
3. Serving
Cut into the golden crust with a knife and let the melted cheese drip onto the toasted bread. Add pepper, chilli or honey. Keep scooping up the cheese as it melts: the ritual lasts 15–20 minutes. The final crust, golden and crispy, is the best part.
Tips
Slowly rotate the wheel during cooking for even browning.
Use semolina bread or cafone bread: they hold up better under the melted cheese.
Lightly score the rind before cooking to speed up the melting process.
For an elegant presentation, scoop the cheese with wooden spoons and serve it on warm chopping boards.
Versions and variations
With 'nduja: spread 'nduja on the bread before the melted Caciocavallo — spicy and irresistible.
With honey and walnuts: the perfect sweet-and-savoury version as an elegant starter.
With confit cherry tomatoes: freshness and acidity that balance the richness of the cheese.
Smoked Caciocavallo: for a more intense, woody aroma.
White Caciocavallo vs smoked
White Caciocavallo is mild and milky when young, becoming more intense and spicy as it matures. The smoked variety adds notes of wood and smoke that intensify with heat — perfect for those who love bold flavours. Both work well in the dish, but the smoked version yields a more aromatic and spectacular result.
Wine pairings
Aglianico del Vulture DOC
Cirò Rosso Classico Superiore
Greco di Tufo DOCG (for a fresh contrast)
Primitivo di Manduria for those who love soft, warm reds
Without the traditional rack
Don't have a cheese rack? You can achieve a similar result in the oven: place the whole Caciocavallo on a rack at 220°C for 10–12 minutes, until the rind is golden and the inside has melted. Less dramatic, but just as delicious.
