Parco Archeologico Storico Naturale delle Chiese Rupestri del Materano

Caciocavallo Podolico derives from Podolica cows freely grazing in the Murgia. It is a noble cheese to eat exclusively at table, usually at the end of the meal. An advanced maturation level (also five, six years) gives it a series of organoleptic features: complex fragrances combining pasture and maquis, as well as a matchless taste persistence.