Lonza Avvolta dal Caciocavallo

Lonza Avvolta dal Caciocavallo is a traditional dish from the Umbria region of Italy, specifically associated with the town of Campello Sul Clitunno. The name translates to "pork loin wrapped in Caciocavallo cheese." The dish consists of a lean cut of pork loin that is butterflied, seasoned, and then tightly rolled around slices or a layer of the semi-hard, stretched-curd cheese known as Caciocavallo. The roll is typically tied, browned, and then braised or roasted until the cheese melts into the meat.

A great version is distinguished by a perfect balance of textures: a tender, juicy interior of pork complemented by the mild, slightly salty, and stringy cheese that has caramelized on the outside. Achieving a crisp, golden crust on the exterior without overcooking the loin is key. The seasoning often includes garlic, rosemary, and black pepper.

Regional variations exist throughout central and southern Italy. In Campania, pork loin might be wrapped in provolone or scamorza instead. In Puglia, a similar preparation is called "arrosto di maiale al caciocavallo," sometimes cooked on a spit. At Trattoria Passo d'Acèra, the preparation method is highly regarded, as highlighted by reviewer JustUs on ReTubeIt. There, the dish is likely served with roasted potatoes or a simple salad, emphasizing the purity of ingredients. This dish exemplifies the rustic, farm-to-table ethos of Umbrian cuisine, where pork and local cheeses are celebrated.