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Cacioricotta

6,00 

Typical Pugliese cacioricotta – The name 'cacioricotta' derives from the fact that the curd contains both milk casein and albumin.

Pugliese cacioricotta is made by heating cow milk to 90 °C . The curd is chopped up and separated from the whey. Then it is put into the dedicated molds (called 'fascere', i.e. 'strings') for the dripping and shaping process. After adding salt, Pugliese cacioricotta is left in fresh and airy rooms for 4 or 5 days. Finally it matures for about 4 months. At the end of the whole process, it is cylindrical and its weight may vary from a minimum of 200 g up to a maximum of 300g. The crust is straw yellow – tending towards light brown  depending on the ripening process – and it has some grooves on the surface. The paste is straw yellow too, and it can be soft, hard or semi hard depending on its thickness. It smells like milk and aromatic herbs. Its taste can be either delicate (if the product is consumed fresh) or savory if ripened for a long time.

weight: 250g

Cacioricotta al Peperoncino

16,28 

A must-have cacioricotta for lovers of spicy flavors. Produced with raw material, as for other cacioricotta, of high quality.

Weight: 250 gr

Ricotta Forte

5,90 

Ricotta forte is a smooth, creamy and spreadable cream-coloured variety of cheese. Its taste is spicy and savoury, its smell is strong but pleasant. Ricotta forte is a creamy cheese product.  It is produced in Central and Southern Italy.  Unlike fresh ricotta, ricotta forte stays edible for a longer time.

The first step in making of of ricotta forte is preparing fresh cheese from sheep milk (by adding rennet). After that, the curd is separated from the whey, cooked again thus obtaining the finished sheep ricotta. The name “ri-cotta” derives from the fact that the cheese is cooked twice (the Italian term ricotta literally means “recooked”).  Finally ricotta is pressed to obtain a soft paste, which is put into closed terracotta containers and then stirred daily to its complete acidification. At a later stage, it is conserved and packed into jars.

Ricotta forte has a particularly intense taste.  You can use it to add taste to your home-made pasta sauce,  or you can spread it on your bruschetta (toasted bread) seasoned with anchovies.  Moreover, it is perfect to stuff your fried panzerotti.

Weight: 200g

Scamorza

9,50 

Sorry, this entry is only available in Italian.

Burratina con stracciatella

14,13 

La Burratina con stracciatela, non è altro che la classica burrata ripiena con la stracciatella: semplice pasta filata e stracciata, arricchita dalla panna. Un prodotto molto nutriente che si consiglia di accompagnare con alimenti più leggeri: verdure crude, pane nostrano o pasta generano infatti un connubio equilibrato, semplice ma gustoso.

Mozzarella

15,00 

Mozzarella has a typical round shape and you can buy it in different sizes, from the little bocconcino (80-100 g) to big forms (1 kg and more). Other mozzarella varieties are the braid, the ciliegina (which is produced in factories only)  and the roll ones. Mozzarella can be plain or smoked.

Mozzarella from cow milk is typical of Calabria, Apulia, Basilicata, Abruzzo and Molise (especially of the town of Bojano).

In some provinces of Campania (especially in Salerno and Caserta), Lazio and Northern Apulia they produce mozzarella di bufala, which is traditionally produced solely from the milk of the domestic water buffalo. This variety of mozzarella is a DOP cheese, and it has a particular making process.

Pasta filata (spun paste) varieties of cheese are subject to high heating. After removing the curd, some whey is heated to 50 °C and it is poured over the curd itself. This process is repeated after about 15 minutes, when the temperature is 60 °C. Finally the cheese is left to sit in order to facilitate its acidification.

Then the curd is cut into large narrow strips, which are put into water at a temperature of 90 °C. After that the cheese is stretched and kneaded to produce the desired shapes. You need 10 liters of milk in order to make 1 kilo of mozzarella.

Weight: 1 kg

Spicy Caciocavallo Small

7,80 

Apulian spicy caciocavallo (about 0.3 kg)

Spicy Caciocavallo is a typical Southern Italian type of cheese. The Italian name of the cheese caciocavallo means 'Cheese on horseback' and it is thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch. Other people believe that the name of the cheese caciocavallo derives from the fact that, during the age of the Kingdom of Naples, they used to stamp a brand representing a horse on the cheese forms.

Apulian spicy caciocavallo is made from Podolica cows' milk. The milk from these free-range or semi free-range raised cows is particularly fine, as their diet is varied and they feed with strongly aromatic grasses which are typical of Southern Italy. In most cases caciocavallo is made in masserie (i.e. typical Apulian manor farms): our caciocavallo is made in our masserie located in Valle dei Trulli.

Sweet cheese – Small

7,20 

Apulian caciocavallo dolce (about 0.3 kg)

Caciocavallo dolce is a typical Southern Italian type of cheese. The Italian name of the cheese 'caciocavallo' means 'Cheese on horseback' and it is thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch. Other people believe that the name of the cheese caciocavallo derives from the fact that, during the age of the Kingdom of Naples, they used to stamp a brand representing a horse on the cheese forms.

Apulian caciocavallo dolce is made from Podolica cows' milk. The milk from these free-range or semi free-range raised cows is particularly fine, as their diet is varied and they feed with strongly aromatic grasses which are typical of Southern Italy. In most cases caciocavallo is made in masserie (i.e. typical Apulian manor farms): our caciocavallo is made in our masserie located in Valle dei Trulli.

Caciocavallo Ubriaco

23,10 

The taste, absolutely original, is an intriguing mix of fruity and spicy. The pasta is soft and straw-colored.

Caciocavallo Drunk to Manduria's Primitive Wine has won the first prize at the prestigious International Cheese Awards 2014.

Weight: 600 gr

Caciocavallo Affumicato

18,00 

The product, like its confreres, with Whole Milk Milk, has a drop shape with a head, while the crust, smooth and thin, is brown / hazel (characteristic of the smoking process). The pasta, homogeneous, soft and with a slight look, is yellow-straw color, more marked outward.

Weight 600 gr

Pecorino cheese pie

14,00 

Pecorino with a strong flavor, sweetened by spicy accents thanks to the pistachio paste.

Weight 600 gr

Christmas Basket Venere

16,83 
  • extra virgin olive oil flavored 0,25L
  • pasta package
  • taralli pizzaiola in pack of 400 gr
  • friselle
  • preserved mixed (pâté olives)
  • cardboard box