Burrata of Andria I.G.P.
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Fior di Latte Mozzarella
Fior di Latte Mozzarella is a fresh pasta filata cheese made by hand with cow’s milk. With a bright color and a soft consistency, it is loved by young and old for its fresh flavor. In the kitchen it is used both raw and cooked. Excellent to accompany tomatoes in a caprese with a drizzle of extra virgin olive oil, or even raw ham. ideal for preparing pizzas, panzerotti and stuffed calzones.
Fior di Latte Mozzarella – Lactose-free
Fior di Latte Mozzarella is a fresh pasta filata cheese made by hand with cow’s milk. With a bright color and a soft consistency, it is loved by young and old for its fresh flavor. In the kitchen it is used both raw and cooked. Excellent to accompany tomatoes in a caprese with a drizzle of extra virgin olive oil, or even raw ham. ideal for preparing pizzas, panzerotti and stuffed calzones.
Scamorza di fior di latte
Fior di latte scamorza is a fresh filate pasta cheese made by hand with cow’s milk. Its consistency is soft and well structured but unlike mozzarella it undergoes the drying process without ever starting the seasoning. It is immediately recognizable for its typical “pear” shape, with a choke that divides the silhouette in half. It stands out for its savory, fresh and delicate flavor. In the kitchen it can be used both raw and cooked. It is particularly suitable for garnishing pizzas, quiches, meat rolls, baked pasta. Ideal to accompany cold cuts and cooked vegetables.
Burrata
Burrata is a fresh pasta filata cheese made by hand with cow’s milk. The white and rounded shape of the bag contains a soft and creamy heart made of “stracciatella”. This filling, a mix of cream and hand-made frays. The sweet and fresh taste that melts pleasantly in the mouth. In the kitchen it is very versatile and finds its best performance when used fresh. It adapts to the preparation of appetizers, salads and first courses, such as spaghetti with hanging cherry tomatoes, sweet olives and burrata.
Burrata – Lactose-free
Burrata is a fresh pasta filata cheese made by hand with cow’s milk. The white and rounded shape of the bag contains a soft and creamy heart made of “stracciatella”. This filling, a mix of cream and hand-made frays. The sweet and fresh taste that melts pleasantly in the mouth. In the kitchen it is very versatile and finds its best performance when used fresh. It adapts to the preparation of appetizers, salads and first courses, such as spaghetti with hanging cherry tomatoes, sweet olives and burrata.
Scamorza “appassita”
Scamorza appassita is a cow’s milk pasta filata cheese. Seasoned version of fresh scamorza, it is characterized by its strangled shape and by the seasoning that gives this cheese a thin straw yellow color crust. Inside you will discover a cheese with a soft, compact consistency, with a delicate and delicious flavor. It can be eaten as it is, accompanying salami and taralli, or cooked in the oven in a bowl.
Manteca “Burrino”
The “burrino” Manteca is one of the typical specialties of Southern Italy and in particular of Puglia. It is characterized by being a shell of scamorza pasta with a real heart of butter. This cheese, like burrata, comes from the need to properly store butter. By cutting the manteca you can prepare yourself to taste a butter with an unusual flavor, unique in its kind that finds its best expression on a slice of hot bread.
Smoked Ciliegine
The smoked cherries are small pieces of spun paste of cow’s milk with natural smoking. Their taste is inimitable and is characterized by being important with a smoky aftertaste. In the kitchen they are very versatile. They can be eaten raw in refined appetizers or used in the kitchen for tasty pizzas, second courses with delicious fillings and rustic cakes.
Smoked Scamorza
Smoked scamorza is a cow’s milk pasta filata cheese with natural smoking. Given its large size, it is suitable for slicing. The taste is very original, sweet with a smoky aftertaste. In the kitchen it is very versatile. It is suitable to be eaten raw in refined appetizers or used in the kitchen for tasty pizzas, second courses with delicious fillings and rustic cakes.
Smoked Sticks
The smoked sticks are a cow’s milk spun paste cheese with natural smoking that gives the rind a brown color. Their original shape, shaped like small chopsticks, make them ideal for a tasty snack. Their consistency is soft but compact. The taste is aromatic, sweet with a smoky aftertaste. To eat during appetizers accompanied by cold cuts or ready to prepare, baked pasta, tasty pizzas, main courses with delicious fillings and rustic cakes.
Caciocavallo
Caciocavallo is a seasoned cheese made from cow’s milk pasta filata. It has a typical bag shape and a straw-colored smooth rind. As for the flavor, it has an aromatic intensity that varies depending on the seasoning, with an initially sweet and melting impact on the palate, more spicy with the lengthening of the seasoning. In the kitchen it is perfect for seasoning traditional first courses such as eggplant parmigiana even if it is the undisputed star in appetizers. Its maximum expression is eaten accompanied by a bread bruschetta.
Camaggione occhiato
Camaggione occhiato is a seasoned cheese made from cow’s milk pasta filata. It has a rounded shape and a smooth straw-colored rind. It has an aromatic intensity characterized by seasoning and this makes it quite versatile in the kitchen, in fact it is perfect as an appetizer both on the cheese plate and accompanied by cold cuts.
Truffle Cuordiburrata®
Stracciatella is the heart of the Burrata. It is a fresh cow’s milk pasta filata cheese made entirely by hand. It is characterized by mozzarella strips dipped in fresh cream and by the presence of truffle which gives it an intense and delicious flavor. With a soft and creamy consistency, it is striking for its perfectly balanced flavor, the truffle is mitigated by the sweetness of fresh milk. It is ideal to be consumed as it is or to create delicious first courses, with fresh fresh truffle cut into flakes, with avocado, with tomato and extra virgin olive oil, with salted ham.
Spiced Caciottine
Spiced caciottine are caciotta cheese made from cow’s milk spun paste to which spices are added proportionately. The paste is milky white in combination with herbs, while the shape is cylindrical. Spiced caciottine are characterized by an unmistakable and harmonious flavor, to which are added the whims of spices and mixed herbs. The taste makes them perfect as an appetizer on a slice of fresh bread, or to be tasted in the evening combined with a good artisan beer.
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