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. With a soft and creamy consistency, it is striking for the sweet taste of fresh milk and for the goodies. It is ideal to consume as it is or to create delicious first courses, stuffed courgette flowers, bruschetta and appetizers.
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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. With a soft and creamy consistency, it is striking for the sweet taste of fresh milk and for the goodies. It is ideal to consume as it is or to create delicious first courses, stuffed courgette flowers, bruschetta and appetizers.
Trecce e nodini mozzarella is a fresh hand-knotted cow's milk pasta filata cheese. Small morsels to be savored, they are characterized by firmer pasta and the fresh flavor of milk and full of taste. In the kitchen they are well suited for tasty recipes, appetizers and salads. Ideal to accompany raw ham, pickled vegetables and grilled vegetables.
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.
Ricotta is a dairy product that is obtained by heating the cow's milk whey left over from the processing of the cheese. Hence also its Latin origin name "re-coctus", which literally means "twice cooked". Thanks to its delicate, sweet taste and its soft consistency, it is the ideal ingredient for sweet dishes, such as creams, cassate and cannoli, and savory, such as ravioli and appetizers.
Quadrifoglio “fior di latte provola” is a cow's milk pasta filata cheese with short maturation. With a soft consistency, Il Quadrifoglio stands out for its typical shape divided into squares by a ribbon that highlights its parts. Another feature is the size, usually half a kilo. In the kitchen it can be used raw and cooked. It is ideal to taste with raw vegetables, salami, tomatoes. Due to its consistency, it is ideal for preparing pizzas and first and second courses in the oven, such as stuffed meatloaf.
The burratine are a small and tasty version of the burrata. The burratine are a fresh pasta filata cheese made by hand with cow's milk. They differ from the burrata by the shape of the small bag inside which a soft and creamy heart made of "stracciatella" is enclosed. 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.