Caciocavallo con Porcini e Tartufo Bianco

Caciocavallo con Porcini e Tartufo Bianco is a luxurious pasta or antipasto dish from the Molise region of southern Italy, particularly associated with the city of Campobasso. The name combines three premium ingredients: caciocavallo, a semi-hard, stretched-curd cheese typically made from cow’s milk; porcini mushrooms, prized for their earthy, nutty flavor; and tartufo bianco (white truffle), a rare and aromatic fungus shaved raw over the finished dish.

The dish likely originated in the rural kitchens of the Apennines, where caciocavallo was a staple preserved cheese and foraged mushrooms added depth to simple meals. A great version balances the creamy, slightly tangy cheese with the umami of sautéed porcini, while the white truffle provides a heady, pungent finish. The cheese is often melted into a fondue-like sauce or baked atop pasta, with the truffle shaved just before serving to preserve its volatile aroma. Key to quality is using aged caciocavallo (at least six months), fresh or dried porcini rehydrated in stock, and, ideally, Alba or Molise white truffles.

Regional variations substitute other local cheeses, such as provolone or scamorza, and may incorporate black truffle if white is unavailable. At Braciamiancora in Campobasso, the dish is a signature plate, praised by the eponymous creator for showcasing Molise’s pastoral and fungal bounty. In other parts of Italy, similar preparations appear under names like “caciocavallo impiccato” (strung cheese) when grilled, but the addition of porcini and white truffle elevates it to a festive, autumnal specialty.