Most-loved dishes
AI summary of what 4 dish mentions say about the food
At Caseificio di Nucci, the manteca—a luscious, buttery cheese—steals the show, earning raves from foodies. The overall vibe is one of rustic, unpretentious warmth, where simple ingredients shine.
“Caciocavallo outside, butter inside. A super cool method to preserve butter, which actually changes the organoleptic qualities of the butter — it's not just butter, it's a super butter. Absolutely try it.”
What creators say
1 creator has covered Caseificio di Nucci. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Agnone: stelle Michelin, campane e caciocavalli - Viaggio in Molise - Ep.2 · @ 1:46
A fantastic dairy with excellent cheeses, especially the aged caciocavallo and the unique manteca.
Dishes mentioned
Stracciata di Agnone
It's a fior di latte, a mozzarella thread that we no longer braid — we cut it and wrap it. It's made of pure cashmere. If you have a sweater like Falconeri, take a bite and you'll discover it tastes the same as the stracciata. Damn, it's good.
Caciocavallo Stagionato 40 Giorni
Already with its beautiful eyes. After only 40 days of aging it's already very flavourful.
Caciocavallo Stagionato 12 Mesi
It's a different cheese. That's the beauty of cheeses — you wait the right time and the same thing becomes another world. Crumbly. The sapidity concentrates. It's spectacular.
Manteca
Caciocavallo outside, butter inside. A super cool method to preserve butter, which actually changes the organoleptic qualities of the butter — it's not just butter, it's a super butter. Absolutely try it.
