Typical product of southern Italy in the regions of Basilicata, Calabria, Molise and Puglia. It takes its name from the Sila plateau. Realized with milk of cows mainly fed to the wild state. the seasoning happens for a minimum of 30 days in wine cellars. The climate of Sila is an important component for the seasoning that gives this cheese intense aromas and a pleasant piquancy. Silano" because its name and origin derive from the ancient customs of production on the Sila plateau. It is undoubtedly one of the historical cheeses of Southern Italy. Already in 1500 Hippocrates mentioned the production of cacio, discussing the Greek art of producing it. It is used to flavor many dishes. It is also excellent to be tasted with bread or vegetables, if it has a short or medium maturation. It is a cheese which can be melted. It can be matched with white wines having an enveloping aroma and personality. If aged, it prefers red wines of medium body.
