Quadrifoglio “provola di fior di latte”
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.
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Primosale
Primosale is a fresh soft cow’s milk cheese which is characterized by its short maturing while remaining a fresh cheese. Its soft and compact consistency allows it to be cut into cubes and served as an appetizer or as a prominent ingredient in salads. Its delicate taste goes well with the typical vegetables of the summer season.
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.
Treccione
Treccione di mozzarella is a fresh hand-knotted cow’s milk pasta filata cheese. With a bright color and a soft and fibrous consistency, it is loved for its particular flavor, in which the sweetness of milk mixes with flavor. Its use in the kitchen is very versatile. Excellent raw to accompany raw vegetables or to enrich salads, it is excellent for stuffing buns or enriching a cold cuts platter. Ideal for preparing eggplant parmesan, pizzas, calzones, omelettes.
Ricotta
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.