{"id":10900,"date":"2026-06-19T08:03:18","date_gmt":"2026-06-19T08:03:18","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10900"},"modified":"2026-06-19T08:03:29","modified_gmt":"2026-06-19T08:03:29","slug":"%f0%9f%93%9d-le-secret-de-la-cacioricotta-a-052-e-le-fromage-hybride-du-sud-de-litalie-qui-bouscule-les-codes","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10900","title":{"rendered":"\ud83d\udcdd Le secret de la Cacioricotta \u00e0 0,52 \u20ac : Le fromage hybride du Sud de l&rsquo;Italie qui bouscule les codes !"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Si vous pensez avoir fait le tour des fromages italiens avec le Parmesan ou le Pecorino, pr\u00e9parez-vous \u00e0 une claque gustative. Aujourd\u2019hui, <strong>Esprit Mezzogiorno<\/strong> met en lumi\u00e8re un tr\u00e9sor m\u00e9connu et pourtant ultra-recherch\u00e9 par les connaisseurs : la <strong>Cacioricotta<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Et parce que notre mission est de rendre l&rsquo;artisanat accessible, nous vous proposons une exclusivit\u00e9 mondiale : nos pi\u00e8ces de <strong>250 g de Cacioricotta artisanale \u00e0 seulement 0,52 \u20ac HT !<\/strong> Une qualit\u00e9 de fine \u00e9picerie \u00e0 un prix tout simplement introuvable ailleurs.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udfdb\ufe0f <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=fromage-di-pioggia\">Qu\u2019est-ce que la Cacioricotta ? Le g\u00e9nie d&rsquo;un fromage \u00ab\u00a0hybride\u00a0\u00bb<\/a><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La Cacioricotta n\u2019est pas un fromage comme les autres. C&rsquo;est un produit unique du Sud de l&rsquo;Italie qui fusionne deux techniques de fabrication ancestrales :<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Le \u00ab\u00a0Cacio\u00a0\u00bb (fromage) :<\/strong> Pour la structure ferme et le caract\u00e8re.<\/li>\n\n\n\n<li><strong>La \u00ab\u00a0Ricotta\u00a0\u00bb (recuite) :<\/strong> Pour la douceur lact\u00e9e.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Contrairement \u00e0 la ricotta classique qui utilise uniquement le petit-lait r\u00e9siduel, la Cacioricotta est \u00e9labor\u00e9e \u00e0 partir de <strong>lait entier<\/strong>. Le secret r\u00e9side dans un processus en deux \u00e9tapes :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Un chauffage intense :<\/strong> Le lait est port\u00e9 \u00e0 pr\u00e8s de 90\u201395 \u00b0C pour capturer les prot\u00e9ines du lactos\u00e9rum (l&rsquo;albumine, comme pour la ricotta).<\/li>\n\n\n\n<li><strong>Une coagulation enzymatique :<\/strong> Le lait est ensuite refroidi et empr\u00e9sur\u00e9 pour former un caill\u00e9 ferme (comme pour un fromage traditionnel).<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Ce double proc\u00e9d\u00e9 permet d&rsquo;obtenir un fromage d&rsquo;une densit\u00e9 incroyable, capable d&rsquo;\u00e9voluer magnifiquement selon son affinage.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83e\uddc0 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=fromage-di-pioggia\">Notre s\u00e9lection artisanale de la Fromagerie Pioggia<\/a><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Loin des circuits industriels, la <strong>Fromagerie Pioggia<\/strong> fa\u00e7onne ces merveilles au c\u0153ur du Mezzogiorno, dans une zone rurale pr\u00e9serv\u00e9e et sans pollution. Garanti produit il y a moins de 48h au d\u00e9part de l\u2019atelier, chaque fromage respecte le cycle des saisons et la puret\u00e9 des mati\u00e8res premi\u00e8res.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nous vous proposons deux vari\u00e9t\u00e9s d&rsquo;exception pour varier les plaisirs :<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. La Cacioricotta Panach\u00e9e (Misto) \u2013 250 g | 0,52 \u20ac HT<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">C&rsquo;est l&rsquo;\u00e9quilibre parfait de la tradition. N\u00e9e du m\u00e9lange rustique de <strong>lait frais de vache et de brebis<\/strong>, elle offre la douceur cr\u00e9meuse du premier alli\u00e9e au caract\u00e8re typ\u00e9 du second. Sa texture ferme et l\u00e9g\u00e8rement granuleuse est une b\u00e9n\u00e9diction \u00e0 r\u00e2per ou \u00e0 faire sauter en copeaux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product=cacioricotta-misto\">D\u00e9couvrir la Cacioricotta Panach\u00e9e<\/a><\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. La Cacioricotta 100% Vache \u2013 250 g | 0,52 \u20ac HT<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Une d\u00e9clinaison exclusive \u00e9labor\u00e9e uniquement \u00e0 partir de <strong>lait de vache s\u00e9lectionn\u00e9<\/strong>. Plus douce mais intens\u00e9ment savoureuse, elle incarne la gourmandise accessible \u00e0 toute la famille tout en conservant la signature rustique du terroir des Pouilles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product=fromage-typique-du-sud-de-litalie-cacioricotta-vache-250g\">D\u00e9couvrir la Cacioricotta 100% Vache<\/a><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udc68\u200d\ud83c\udf73 Un fromage, deux profils gustatifs en cuisine<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Selon sa maturit\u00e9, la Cacioricotta offre deux exp\u00e9riences culinaires radicalement diff\u00e9rentes :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Version Fra\u00eeche (friable et tendre) :<\/strong> Id\u00e9ale coup\u00e9e en d\u00e9s dans vos salades de tomates estivales, sur des bruschettas croustillantes ou pour accompagner des l\u00e9gumes grill\u00e9s sous le soleil.<\/li>\n\n\n\n<li><strong>Version Affin\u00e9e (s\u00e8che et compacte) :<\/strong> Elle devient le couteau suisse de vos plats de p\u00e2tes. R\u00e2p\u00e9e g\u00e9n\u00e9reusement sur des <em>orecchiette<\/em> ou des <em>cavatelli<\/em> avec une sauce tomate fra\u00eeche, elle apporte une sapidit\u00e9 unique et un relief noisett\u00e9 que le parmesan ne pourra jamais imiter.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udcca Fiche technique de la Cacioricotta Pioggia<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Caract\u00e9ristique<\/strong><\/td><td><strong>D\u00e9tails<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Format<\/strong><\/td><td>Pi\u00e8ce de 250 g environ<\/td><\/tr><tr><td><strong>Provenance<\/strong><\/td><td>Fromagerie Pioggia (Mezzogiorno, Italie du Sud)<\/td><\/tr><tr><td><strong>Prix<\/strong><\/td><td>0,52 \u20ac HT<\/td><\/tr><tr><td><strong>Texture<\/strong><\/td><td>Ferme, dense et finement granuleuse<\/td><\/tr><tr><td><strong>Fra\u00eecheur<\/strong><\/td><td>D\u00e9bit\u00e9 sp\u00e9cifiquement pour la commande (&lt; 48h avant d\u00e9part)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\ud83d\udca1 <strong>L&rsquo;astuce anti-gaspillage pour vos frais de port :<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nos produits frais et authentiques voyagent en transport express directement depuis l&rsquo;Italie pour garantir leur fra\u00eecheur absolue. Pour amortir et rentabiliser ce co\u00fbt de livraison fixe, la meilleure solution est de <strong>compl\u00e9ter votre colis<\/strong> ! \u00c0 0,52 \u20ac la pi\u00e8ce, glisser deux ou trois Cacioricotta dans votre panier est le moyen id\u00e9al de maximiser la rentabilit\u00e9 de votre livraison tout en faisant le plein de soleil.<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=fromage-di-pioggia\" target=\"_blank\" rel=\"noreferrer noopener\">Foncez sur la boutique Esprit Mezzogiorno pour r\u00e9server vos pi\u00e8ces !<\/a><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"260\" data-attachment-id=\"10905\" data-permalink=\"https:\/\/www.espritmezzogiorno.fr\/?attachment_id=10905\" data-orig-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP._tdrYT6Njca-2i3tIrS9YQHaEE.webp?fit=474%2C260&amp;ssl=1\" data-orig-size=\"474,260\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"OIP._tdrYT6Njca-2i3tIrS9YQHaEE\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP._tdrYT6Njca-2i3tIrS9YQHaEE.webp?fit=474%2C260&amp;ssl=1\" data-id=\"10905\" src=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP._tdrYT6Njca-2i3tIrS9YQHaEE.webp?resize=474%2C260&#038;ssl=1\" alt=\"Si vous pensez avoir fait le tour des fromages italiens avec le Parmesan ou le Pecorino, pr\u00e9parez-vous \u00e0 une claque gustative. Aujourd\u2019hui, Esprit Mezzogiorno met en lumi\u00e8re un tr\u00e9sor m\u00e9connu et pourtant ultra-recherch\u00e9 par les connaisseurs : la Cacioricotta.\" class=\"wp-image-10905\" srcset=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP._tdrYT6Njca-2i3tIrS9YQHaEE.webp?w=474&amp;ssl=1 474w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP._tdrYT6Njca-2i3tIrS9YQHaEE.webp?resize=300%2C165&amp;ssl=1 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"355\" data-attachment-id=\"10904\" data-permalink=\"https:\/\/www.espritmezzogiorno.fr\/?attachment_id=10904\" data-orig-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.GX0NWHSPzR3glchEpCxSmAHaFj.webp?fit=474%2C355&amp;ssl=1\" data-orig-size=\"474,355\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"OIP.GX0NWHSPzR3glchEpCxSmAHaFj\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.GX0NWHSPzR3glchEpCxSmAHaFj.webp?fit=474%2C355&amp;ssl=1\" data-id=\"10904\" src=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.GX0NWHSPzR3glchEpCxSmAHaFj.webp?resize=474%2C355&#038;ssl=1\" alt=\"Si vous pensez avoir fait le tour des fromages italiens avec le Parmesan ou le Pecorino, pr\u00e9parez-vous \u00e0 une claque gustative. Aujourd\u2019hui, Esprit Mezzogiorno met en lumi\u00e8re un tr\u00e9sor m\u00e9connu et pourtant ultra-recherch\u00e9 par les connaisseurs : la Cacioricotta.\" class=\"wp-image-10904\" srcset=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.GX0NWHSPzR3glchEpCxSmAHaFj.webp?w=474&amp;ssl=1 474w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.GX0NWHSPzR3glchEpCxSmAHaFj.webp?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"592\" data-attachment-id=\"10903\" data-permalink=\"https:\/\/www.espritmezzogiorno.fr\/?attachment_id=10903\" data-orig-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ZwSt9GCDCqpBkY8NuJcXvAHaJQ.webp?fit=474%2C592&amp;ssl=1\" data-orig-size=\"474,592\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"OIP.ZwSt9GCDCqpBkY8NuJcXvAHaJQ\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ZwSt9GCDCqpBkY8NuJcXvAHaJQ.webp?fit=474%2C592&amp;ssl=1\" data-id=\"10903\" src=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ZwSt9GCDCqpBkY8NuJcXvAHaJQ.webp?resize=474%2C592&#038;ssl=1\" alt=\"Si vous pensez avoir fait le tour des fromages italiens avec le Parmesan ou le Pecorino, pr\u00e9parez-vous \u00e0 une claque gustative. Aujourd\u2019hui, Esprit Mezzogiorno met en lumi\u00e8re un tr\u00e9sor m\u00e9connu et pourtant ultra-recherch\u00e9 par les connaisseurs : la Cacioricotta.\" class=\"wp-image-10903\" srcset=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ZwSt9GCDCqpBkY8NuJcXvAHaJQ.webp?w=474&amp;ssl=1 474w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ZwSt9GCDCqpBkY8NuJcXvAHaJQ.webp?resize=240%2C300&amp;ssl=1 240w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"206\" data-attachment-id=\"10901\" data-permalink=\"https:\/\/www.espritmezzogiorno.fr\/?attachment_id=10901\" data-orig-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.yyQxUVuqYe0TwX8p5CFYzQHaDO.webp?fit=474%2C206&amp;ssl=1\" data-orig-size=\"474,206\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"OIP.yyQxUVuqYe0TwX8p5CFYzQHaDO\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.yyQxUVuqYe0TwX8p5CFYzQHaDO.webp?fit=474%2C206&amp;ssl=1\" data-id=\"10901\" src=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.yyQxUVuqYe0TwX8p5CFYzQHaDO.webp?resize=474%2C206&#038;ssl=1\" alt=\"Si vous pensez avoir fait le tour des fromages italiens avec le Parmesan ou le Pecorino, pr\u00e9parez-vous \u00e0 une claque gustative. Aujourd\u2019hui, Esprit Mezzogiorno met en lumi\u00e8re un tr\u00e9sor m\u00e9connu et pourtant ultra-recherch\u00e9 par les connaisseurs : la Cacioricotta.\" class=\"wp-image-10901\" srcset=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.yyQxUVuqYe0TwX8p5CFYzQHaDO.webp?w=474&amp;ssl=1 474w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.yyQxUVuqYe0TwX8p5CFYzQHaDO.webp?resize=300%2C130&amp;ssl=1 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"474\" data-attachment-id=\"10906\" data-permalink=\"https:\/\/www.espritmezzogiorno.fr\/?attachment_id=10906\" data-orig-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.uI2BP0oLIuaZ7hNwPiqbKgHaHa.webp?fit=474%2C474&amp;ssl=1\" data-orig-size=\"474,474\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"OIP.uI2BP0oLIuaZ7hNwPiqbKgHaHa\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.uI2BP0oLIuaZ7hNwPiqbKgHaHa.webp?fit=474%2C474&amp;ssl=1\" data-id=\"10906\" src=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.uI2BP0oLIuaZ7hNwPiqbKgHaHa.webp?resize=474%2C474&#038;ssl=1\" alt=\"Si vous pensez avoir fait le tour des fromages italiens avec le Parmesan ou le Pecorino, pr\u00e9parez-vous \u00e0 une claque gustative. 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Aujourd\u2019hui, Esprit Mezzogiorno met en lumi\u00e8re un tr\u00e9sor m\u00e9connu et pourtant ultra-recherch\u00e9 par les connaisseurs : la Cacioricotta.\" class=\"wp-image-10902\"\/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Si vous pensez avoir fait le tour des fromages italiens avec le Parmesan ou le Pecorino, pr\u00e9parez-vous \u00e0 une claque gustative. Aujourd\u2019hui, Esprit Mezzogiorno met en lumi\u00e8re un tr\u00e9sor m\u00e9connu et pourtant ultra-recherch\u00e9 par les connaisseurs : la Cacioricotta.<\/p>\n","protected":false},"author":1,"featured_media":10906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Vous cherchez le fromage ultime pour sublimer vos plats de p\u00e2tes ou vos salades cet \u00e9t\u00e9 ? D\u00e9couvrez la Cacioricotta artisanale (250g) \u00e0 seulement 0,52 \u20ac HT !#Cacioricotta #FromageItalien #FromageriePioggia #ArtisanatItalien #Pouilles #Calabre #BonPlan #GastronomieItalienne #MangerAuthentique #\ud83c\uddee\ud83c\uddf9","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6756,6905,7143,7144,7145],"tags":[8475,8469,8472,6765,8473,8464,6882,2284,8471,8468,8470,6871,6876,8467,8466,8474,8465],"class_list":["post-10900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-calabraise","category-cuisine-des-pouilles","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-100-italie-du-sud","tag-cacioricotta-misto-pioggia","tag-cacioricotta-prix-choc-en-ligne","tag-cuisine-calabraise","tag-economique","tag-epicerie-fine-sud-italie-terroir","tag-esprit-mezzo-giorno","tag-esprit-mezzogiorno","tag-esprit-mezzogiorno-fromage-pioggia","tag-fabrique-dans-les-pouilles","tag-fromage-cacioricotta-vache-pouilles","tag-fromage-calabrais","tag-fromage-italien","tag-fromage-italien-a-raper-pas-cher","tag-fromagerie-pioggia","tag-prix-chox","tag-vaches-100-italiennes"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\ud83d\udcdd Le secret de la Cacioricotta \u00e0 0,52 \u20ac : Le fromage hybride du Sud de l&#039;Italie qui bouscule les codes ! - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=10900\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\ud83d\udcdd Le secret de la Cacioricotta \u00e0 0,52 \u20ac : Le fromage hybride du Sud de l&#039;Italie qui bouscule les codes ! - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Si vous pensez avoir fait le tour des fromages italiens avec le Parmesan ou le Pecorino, pr\u00e9parez-vous \u00e0 une claque gustative. 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