Caciù Cacioni Piconi tradizionale marchigiani fatti in casa. Odore del formaggio, unico, squisiti

Turn on subtitles in your language. ...a delicious scent spreads through the houses, it is the smell of cheese, the main ingredient of a traditional, unique and exquisite recipe, that of 'Lì Caciù'. In the Marches they are known by various denominations: calcioni, caciuni, cacioni, piconi, caciù and their name derives from the tasty characteristic of being filled with 'cacio'. Ingredients in this video: For Caciù 30 eggs 600 grams of Parmigiano Reggiano 500 grams pecorino from the Marche region 300 grams of pecorino romano 1 cinnamon stick Half nutmeg For the pastry: 20 eggs 1.5 kg of 00 flour 3 tablespoons of oil (note: if the pastry is left over, it can be used to make soups, noodles, etc.) If you liked the video, please share and subscribe to the channel THANK YOU.