FRESH BUFALA RICOTTA

VACCINE BURRATINA WITHOUT HEAD GR.125 (SALE BY WEIGHT, TRAY OF 2 PCS. X GR.125) The headless burratina is a fresh cheese, made from cow's milk, with a spun paste and rounded shape with an external appearance similar to mozzarella in the shape of a bag with the characteristic apical closure. Inside, the consistency is much softer and more stringy, similar to whipped cream.

HALF-SEASONED RAGUSANO CACIOCAVALLO VACUUM-PACKED (SALE BY WEIGHT) Caciocavallo Ragusano (whose official denomination is Ragusano only) represents one of the oldest Sicilian cheeses and already in the fourteenth century we read of a flourishing trade beyond the borders of the Kingdom of Sicily. cow's milk, rennet and lactic ferments. The curing phase allows the cheese to refine its aroma and texture of the paste. It is also an excellent aperitif course, paired with honey or jams and accompanied by red wine

SAFFRON CHEESE (SALES BY WEIGHT) Pecorino with saffron is a compact soft cheese flavored with saffron and black pepper in grains with a particularly delicate and slightly spicy flavor.

CACIO GHIOTTO CHEESE (SALE BY WEIGHT) Cacio ghiotto is a soft compact cheese enriched with rocket, red chilli pepper, pitted green olives and capers.

SICILIAN BLACK OVICAPRINO CHEESE (SALE BY WEIGHT) Nero di Sicilia is a soft cheese aged on a rind with extra virgin olive oil and sprinkled entirely with black pepper powder.

VULCANO OVICAPRINO CHEESE (SALE BY WEIGHT) The volcano is a soft cheese aged in rind with extra virgin olive oil and sprinkled entirely with red chilli powder

SMOKED BUFALA MOZZARELLA GR. 125 (SALE BY WEIGHT, BAGS OF 2 X 125) Smoked Bufala Mozzarella is a stretched curd cheese made with whole buffalo milk smoked with wheat straw. It has a white color and has a very thin rind and a smooth surface. The paste on the inside is very compact and at the moment of cutting it lets out part of the whey

MORSELS BUFALA MOZZARELLA GR. 50 (SALE BY WEIGHT, BAGS OF GR. 250) Mozzarella di Bufala Campana PDO - Bocconcini is a table cheese made with whole buffalo milk, spherical in shape, with a smooth and very thin surface, with a slight protrusion (point of detachment from the mass of spun dough, so-called mozzatura).

BUFFALO MOZZARELLA GR. 250 (SALE BY WEIGHT, BAGS OF GR. 250) is one of the most popular fresh cheeses in the world. It is produced with fresh and whole buffalo milk.The buffalo mozzarella must be consumed within a few days of its production, in order to fully appreciate its aroma and taste, it has many properties, being a neutracetic food, which thanks to the presence of some nutrients benefits the body. In fact, mineral salts are precious for the bones and regulate important chemical reactions, aimed at the proper functioning of the nervous and cardiovascular system.

FIOR DI LATTE MOZZARELLA GR. 125 (SALE BY WEIGHT, BAGS OF 2 X 125) The mozzarella fiordilatte is a stretched curd cheese produced with cow's milk, derives from the act of mozzatura, which occurs when the cheesemaker cuts a piece of spun dough from the long ribbon forming a mozzarella, it can be tasted cold, with tomatoes, salad and vegetables in pinzimonio, but also used for the preparation of hot dishes. It is always advisable to consume it at room temperature to fully appreciate all its aromas.

MOZZARELLA FOR PIZZA GR. 500 (SALE BY WEIGHT) The line of stretched curd mozzarella is particularly suitable for pizzerias, thanks to its ability to preserve its consistency even at high temperatures. A high quality product made with exclusively Italian cow's milk. It is an ideal product, for its practicality and characteristics, to be used even by the most demanding pizza chefs.

PARMIGIANO REGGIANO D.O.P. 24 MONTHS PACKAGED IN VACUUM OF ABOUT 1 KG (SALE BY WEIGHT) Parmigiano Reggiano is a hard DOP cheese, made with raw cow's milk, partially skimmed by surfacing, without the addition of additives. It can be enjoyed alone, as a snack for an aperitif, with jams and fresh fruit. It adds flavor to first courses, grated in flakes on pasta or risotto, vegetables and salads. Also used as an excellent ingredient for fillings for pasta and cakes.

PECORINO WITH TRUFFLE (SALE BY WEIGHT) Cheese of great value, it is a champion among cheeses, produced with pasteurized sheep's milk with the addition of truffles. The white rind is studded with truffles and closes a magically balanced structure with an intense aroma of truffles.

PECORINO WITH PISTACHIO GRAIN (SALE BY WEIGHT) The pistachio is a compact soft cheese flavored with pistachios and aged in rind with extra virgin olive oil and sprinkled entirely with pistachio flour.

FRESH PECORINO WITH BLACK PEPPER (SALE BY WEIGHT) Pecorino with black pepper is a soft, compact cheese with the addition of black peppercorns with a fresh and spicy flavor.

FRESH PECORINO WITH CHILI PEPPER (SALE BY WEIGHT) Pecorino with red pepper is a soft compact cheese flavored with crushed red pepper with a pleasantly spicy flavor.

FRESH PECORINO WITH ROCKET (SALE BY WEIGHT) Pecorino alla rucola is a soft compact cheese flavored with fresh rocket with an intense and delicate flavor.

FRESH WHITE PECORINO (SALE BY WEIGHT) Pecorino bianco is a soft compact cheese with a fresh and delicate flavor

SEASONED PECORINO WITH BLACK PEPPER (SALE BY WEIGHT) Aromas of fresh, floral and spicy, strong, fruity and spicy taste. The nose has the intense smell of sheep's milk and hay. The taste is crumbly and grainy with a decidedly spicy flavor

Provola Ragusana is a semi-cured cheese with a soft and spun paste. It comes in its characteristic pear shape, with a smooth and thin rind, brown in color. It is a cheese with a predominantly sweet and aromatic flavor given by natural smoke, it is used both as a table cheese and in the kitchen.Moreover, thanks to its ease of melting, it can be used to season first and second courses, or to prepare delicious appetizers.

Provola Ragusana is a semi-hard stretched curd cheese typical of the dairy tradition of Ragusa. The shape is pear. The crust, thin, smooth, with a marked straw-yellow color on the surface, may show the presence of slight inlets due to the ties. The paste is homogeneous or with very slight holes, white or straw yellow in color. The flavor is initially sweet until it becomes spicy with advanced maturation. It can be consumed as a table cheese or used in the kitchen, for example to flavor pasta dishes, salads, pizzas and watercresses, bruschetta or rolls.

RAGUSANO SEASONED D.O.P. (SALE BY WEIGHT) The Sicilian caciocavallo (caciucavaddu in the Sicilian language) is a seasoned stretched curd cheese typical of all the regions that formed the Kingdom of the Two Sicilies. Ragusano DOP is produced in the Ragusa countryside on the Hyblaean mountains using the milk of Modica breed cattle. The limestone plateau of the Iblei, which occupies the south-eastern edge of Sicily, slopes southwards with green pastures and cultivated fields until it reaches the sandy dunes, rich in spontaneous vegetation, of the coastal strip. The Ragusa countryside, designed with the limestone of the characteristic dry stone walls and punctuated by the typical rural architecture of the Iblean farms, moves among the centuries-old carob trees, olive trees, vineyards and natural harsh pastures, but rich in forage essences where they graze freely the cows of the Modicana breed.

BAKED RICOTTA DURA (SALE BY WEIGHT) The hard baked ricotta is a semi-hard dairy product, originally created to keep longer than fresh ricotta. Historically it was used to place it in metal racks, in the presence of a hearth, where the smoke from the wood, which burned to heat the environment, slowly dried the product. Ideal for typical local recipes, it can also be used as a substitute for grated cheeses.

FRESH BAKED RICOTTA (SALE BY WEIGHT) Soft baked ricotta is a semi-hard cheese dairy product, originally created to keep longer than fresh ricotta. Historically it was used to place it in metal racks, in the presence of a hearth, where the smoke from the wood, which burned to heat the environment, slowly dried the product.

Fresh sheep ricotta is a dairy product originating from the processing of whey. It is obtained by heating the whey derived from the curd to temperature. In fact, its very name recalls the production technology: "re-cooked" or cooked twice. The first time during the production of the cheese and the second time during the heating of the resulting whey.

Ricotta Vaccina Fresca has a typically truncated conical shape; it does not have a rind, a homogeneous texture, a more or less compact flaky structure, it is white, crumbly, with a sweet and delicate flavor, a creamy milk scent.

RICOTTA SALATA (SALE BY WEIGHT) Ricotta salata is a semi-hard dairy product, originally created to keep longer than fresh ricotta. As soon as it is produced, the ricotta is drained and subsequently salted exclusively by hand with coarse sea salt. Ideal for typical local recipes, it can also be used as a substitute for grated cheeses.

SMOKED SEASONED RICOTTA (SALE BY WEIGHT)

SMOKED SCAMORZA VACCINE(SALE BY WEIGHT) Cow's milk cheese, with a spheroidal shape with a narrowed upper part. The sweet and decisive flavor is enhanced by natural smoking. The weight of each individual smoked scamorza is approximately 250 gr.

WHITE SCAMORZA VACCINE (SALE BY WEIGHT) A cheese with a sweet and delicate flavor, with a spheroidal shape constricted at the top. The weight of each single scamorza cheese is approximately 250 gr.

Stracciatella vaccina is a fresh, white cheese made of cream and pieces of spun dough.

The smoked yarn is a semi-hard spun curd cheese characterized by a compact and brown texture, with an aromatic and slightly savory flavour.