Salsiccia con Caciocavallo

Salsiccia con Caciocavallo is a rustic Italian dish originating from the southern regions, particularly Puglia and Campania, where both the sausage and cheese are traditionally produced. The dish consists of grilled or pan-seared salsiccia (pork sausage seasoned with fennel, garlic, and black pepper) paired with Caciocavallo, a semi-hard, pear-shaped cheese made from cow’s milk that melts beautifully when heated.

A great version is distinguished by the quality of the sausage—ideally coarsely ground with visible fat and a bold, peppery bite—and the cheese, which should be young enough to soften without turning greasy. The two are often cooked together, with the cheese melted over the sausage until creamy and slightly browned, then served immediately. The contrast between the spicy, meaty sausage and the mild, stretchy cheese is key.

Regional variations exist: in some areas, the dish is finished with a drizzle of local olive oil and a sprinkle of oregano, or served alongside roasted peppers and crusty bread. At Braceria Antipasteria Giulio Cesare in Vico del Gargano, as highlighted by creator Braciamiancora, the preparation may follow local Gargano traditions, emphasizing wood-fire grilling to impart a smoky depth. The dish exemplifies the simple, high-quality ingredients that define Southern Italian cucina povera.