Tartellette con Caglio e Zucchine

The tartelletta con caglio e zucchine is a savory Italian tart that highlights the delicate interplay of fresh cheese and summer squash. The name derives from *caglio*, a traditional Lombardian rennet cheese, and *zucchine* (zucchini). While the exact origin is rustic, the dish is emblematic of the cucina povera tradition in the Orobic Alps, where simple, seasonal ingredients are transformed into refined fare.

A great version begins with a thin, buttery pastry shell that remains crisp. The filling is a light custard of eggs, cream, and grated caglio—a semi-soft cheese with a milky, slightly tangy profile. Thinly sliced zucchini are arranged on top, often pre-salted to draw out moisture, then baked until tender and lightly caramelized. The hallmark of excellence is a perfectly set custard that is neither runny nor dry, with the zucchini retaining a gentle bite and the cheese lending a subtle savory depth.

Regional variations may substitute caglio with other fresh cheeses like stracchino or crescenza, or add herbs such as thyme or marjoram. In Oltressenda Alta, Italy, the dish is notably featured at **Contrada Bricconi**, where it was highlighted by the creator of *Cosa mangiamo oggi?* as a standout example of local, ingredient-driven cooking. The tart is best served warm, as a light lunch or antipasto, paired with a crisp white wine from the Valcalepio DOC.