[Sca-cooks] Cacciocavallo with pasta?

[Christiane]

Adamantius says:


But just out of curiosity, why would you think first about what seems 
to be a Southern Italian cheese to use in a recipe from Lombardy, 
which is about as far north in Italy as you can get?

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The lady who made the ravioli recipe was experimenting with cheeses. That got me to thinking about the regional nature of cheeses in Italy, and if I were to make pasta in the Sicilian style the Gonzaga courtier was slavering over, I'd have to use cacciocavallo, which is very specific to Sicily. So that got me wondering what it's like to cook with. No, I will not be making that chard ravioli recipe with cacciocavallo! 

Gianotta