Calabria (widespread)
The theatrical table preparation of Calabria: a whole Caciocavallo Silano DOP is hung from a spit or rack over a small gas burner or open fire, directly in the flame. As the outside blisters and drips, the molten cheese is scraped onto bread or bruschetta. The 'hanged' (impiccato) name refers to the hanging position. The technique is related to the Molisano scamorza on the grill but more extreme: the cheese is held in the flame rather than on it, creating a more dramatic caramelisation on the crust.
Molten, caramelised, slightly smoky Caciocavallo dripped onto bruschetta — a theatrical preparation that makes the cheese the centrepiece of the table and the meal
{"Whole Caciocavallo Silano DOP (500g to 1kg) hung by its traditional cord over the heat source","Low to medium flame — high flame chars instead of creating the slow-melting controlled melt","Hold a wooden board beneath to catch the drips; scrape the molten surface with a flat knife as it forms","Turn the cheese every 2–3 minutes to ensure even melting and controlled char","The meal is at the flame — this is a tableside preparation, not a kitchen one"}
{"Freshly ground black pepper and chilli flakes sprinkled on the scraped surface add the Calabrian dimension","The crunchy, caramelised outer crust that remains at the end is the prized remnant — do not discard","Served with 'nduja on the bread underneath the cheese — the heat from the cheese melts the nduja onto the bread"}
{"Too high a flame — the exterior chars and becomes bitter before the interior melts","Wrong cheese — only Caciocavallo Silano DOP has the specific fat content and stretchiness for this preparation","Not turning frequently — one side chars completely while the other remains solid"}
Cucina Calabrese — Ottavio Cavalcanti