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FRESH CHEESE

Please be informed that we temporarly have suspended our online service due to technical, administrative reasons. The service willl be restored on Genuary/February 2006. Sorry for the inconvenience
Cheese made during all the year in the region with cow’s milk bred to pasture or stalling. It is the result of the presamic-acid uncooked curdling, or sometimes pasteurized, whole naturally sour, to which the seroinsertion is added; the veal’s liquid cheese-rennet is added. This is an half cooked and spun dough cheese, made semimechanically, it is not stewed, salt immersing it in apickle and sometimes smoked and/or stuffed.
  SCAMORZA gr. 300 BIANCA/AFF. ALLA PAGLIA
 Price: €. 6.30
 a Kg.
 
Quantity

Kg.

 

Please be informed that we temporarly have suspended our online service due to technical, administrative reasons. The service willl be restored on Genuary/February 2006. Sorry for the inconvenience
The history of Mozzarella is linked to that of the water buffalo. Nobody really knows exactly when the first water buffaloes came to Italy, but one account claims that it was in the year 596 AD when they were brought across the Mediterranean. This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from whole buffalo's milk. It is porcelain-white in color, spherical in shape with a very thin glossy rind. Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy. Each ball comes vacuum-packed in its own brine filled pouch. If you've never had the real Mozzarella before, it's definitely time you tasted this sublime delicacy. Made from pasteurized buffalo's milk
  NODINO gr. 100 IN VAS. Kg 1 CAS. BAFFONE
 Price: €. 7.06
 a Kg.
 
Quantity

Kg.

 

Please be informed that we temporarly have suspended our online service due to technical, administrative reasons. The service willl be restored on Genuary/February 2006. Sorry for the inconvenience
The history of Mozzarella is linked to that of the water buffalo. Nobody really knows exactly when the first water buffaloes came to Italy, but one account claims that it was in the year 596 AD when they were brought across the Mediterranean. This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from whole buffalo's milk. It is porcelain-white in color, spherical in shape with a very thin glossy rind. Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy. Each ball comes vacuum-packed in its own brine filled pouch. If you've never had the real Mozzarella before, it's definitely time you tasted this sublime delicacy. Made from pasteurized buffalo's milk
  MOZZARELLA DI BUFALA CAMPANA DOP
 Price: €. 12.50
 a Kg.
 
Quantity

Kg.

 

Please be informed that we temporarly have suspended our online service due to technical, administrative reasons. The service willl be restored on Genuary/February 2006. Sorry for the inconvenience
Burrata is one of the most recent inventions of the cheese- maker's art, since its production started about 70 years ago in the farm. Today, it has been transformed into a modern establishment bearing the name of the man who gave an industrial dimension to the cheese-making enterprise . The cheese's manufacture is quite simple, also because it requires no ripening and consists in combining remnants of mozzarella with cream, putting it all in a bag of drawn curd which, at the end of the process, is closed at the top. In ancient times, burrata was made with milk from cows of the Podolian breed, later replaced for reasons of economy with Frisians. Some pieces available for tourists in the farms of Basilicata who stayed faithful to the original cattle are real food antiques, an excellence whose lovers anxiously expect to be awarded with the granting of doc status. Produced throughout the year, it is sold in a wrapping of scamorza paste inside which the lucini - the ends of mozzarella immersed in whey cream - float. This curious mixture produces a very special effect on the palates of its many admirers. The wrapping of burrata is shiny, a fine porcelain white in colour, according to the season and the cattle's feed, with a markedly buttery flavour and a mild suspicion of lactic moulds. Dense and smooth on the outside, doughy and soft on the inside. Burrata has a shape that recalls the idea of the reassuring maternal belly, thus placing itself along with the/foods dearest to Italians thanks to the symbolic value it expresses. Burrata is also produced at Martina France, a mainly tourist centre. The more robust, full-flavoured Andria variety is, some experts say, used by the locals mainly as the main dish at midday, whereas Martina Franca burrata, the more delicate version, is on the contrary preferred by the tourists who enjoy it for dessert. Burrate are often sold in attractive packages of 300-500 grams, circular in shape, with a large base, wrapped in asphodel, a flower that grows widely in the Murge, which passes an unmistakable aroma on to the cheese.
  Burrate 1 Kg. Chees Package
 Price: €. 10
 a Kg.
 
Quantity

Kg.

 

Please be informed that we temporarly have suspended our online service due to technical, administrative reasons. The service willl be restored on Genuary/February 2006. Sorry for the inconvenience
Burrata is one of the most recent inventions of the cheese- maker's art, since its production started about 70 years ago in the farm. Today, it has been transformed into a modern establishment bearing the name of the man who gave an industrial dimension to the cheese-making enterprise . The cheese's manufacture is quite simple, also because it requires no ripening and consists in combining remnants of mozzarella with cream, putting it all in a bag of drawn curd which, at the end of the process, is closed at the top. In ancient times, burrata was made with milk from cows of the Podolian breed, later replaced for reasons of economy with Frisians. Some pieces available for tourists in the farms of Basilicata who stayed faithful to the original cattle are real food antiques, an excellence whose lovers anxiously expect to be awarded with the granting of doc status. Produced throughout the year, it is sold in a wrapping of scamorza paste inside which the lucini - the ends of mozzarella immersed in whey cream - float. This curious mixture produces a very special effect on the palates of its many admirers. The wrapping of burrata is shiny, a fine porcelain white in colour, according to the season and the cattle's feed, with a markedly buttery flavour and a mild suspicion of lactic moulds. Dense and smooth on the outside, doughy and soft on the inside. Burrata has a shape that recalls the idea of the reassuring maternal belly, thus placing itself along with the/foods dearest to Italians thanks to the symbolic value it expresses. Burrata is also produced at Martina France, a mainly tourist centre. The more robust, full-flavoured Andria variety is, some experts say, used by the locals mainly as the main dish at midday, whereas Martina Franca burrata, the more delicate version, is on the contrary preferred by the tourists who enjoy it for dessert. Burrate are often sold in attractive packages of 300-500 grams, circular in shape, with a large base, wrapped in asphodel, a flower that grows widely in the Murge, which passes an unmistakable aroma on to the cheese.
  BURRATE LEAVES from MURGE Kg. 0.3
 Price: €. 10
 a Kg.
 
Quantity

Kg.

 
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Il carrello è vuoto

    ABRUZZI
    BASILICATA
    CALABRIA
    CAMPANIA
    EMILIA ROMAGNA
    FRIULI VENEZIA GIULIA
    LAZIO
    LIGURIA
    LOMBARDIA
    MARCHE
    MOLISE
    PIEMONTE
    PUGLIA
    SARDEGNA
    SICILIA
    TOSCANA
    TRENTINO ALTO ADIGE
    UMBRIA
    VALLE D'AOSTA
    VENETO

 

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