This cheese was born in Carnia, the product of age-old Friulian ingenuity in the centuries of waste-not-want-not and the quest for preservation techniques. It was originally made with offcuts or chopped-up leftovers of cheese, combined with cream and spices. Today, high-quality cheeses are used, shaped in moulds and matured for 40 days. The result is a new product with a distinct and very satisfying flavour. It is traditionally accompanied by polenta or boiled potatoes. It can be used to prepare a surprising Friulian version of the classic combination of cacio e pepe, and goes very well with wine-based jellies.