Italian food history is shaped by the complex historical events of our country. Formaggio di Fossa and Ciauscolo are part of Italy food culture and have an interesting origin.
The farmers started to bury the cheese in underground cellars (fosse) to preserve it from the insatiable hunger of the many passing armies and bandits.
Apparently the name comes from the latin term “cibusculum”, little food, because it is used in small pieces and spread on bread as a snack.
Another root of the word could be the Macerata dialect where “ciausculu” indicates the pork guts used to prepare sausages.