The Podolian cattle is an animal with great ability to adapt to many environments even in areas that are particularly poor. For the organoleptic characteristics of the meat, the Podolica meat has earned the mark of origin “5R”, like the other four genetic types (Chianina, Marche, Romagna and Maremma). The meat is obtained from subjects free to roam over large...
Author Archives: Redazione
Bombetta pugliese is a specialty of the Valle D’Itria, south of Bari. Bombetta is a beef roll stuffed with cheese and ham in the area of Martina Franca, Cisternino, Alberobello and Locorotondo. The recipe varies from location to location. The name is evidently referring to the rounded shape and small size of these rolls, as well as their filling that generates a...
It is an Italian cow’s milk cheese, similar to mozzarella. It can also be made from other milks, but that is less common. Scamorza is a plastic (or stretched) curd cheese, in which the fresh curd matures in its own whey for several hours to allow acidity to develop by the process of lactose being converted to lactic acid. Cheesemakers generally form the cheese into...
Fresh cheese made from the whey of cow’s, sheep’s or goat’s milk, or a mixture, with a delicate flavour. Ricotta (literally meaning “recooked”) uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This...
Pecorino is the name of a family of hard Italian cheeses made from ewe’s milk. The word derives from pecora meaning ‘sheep’, also from the Latin pecora meaning livestock. All come in a variety of styles depending on how long they have been aged. The more matured cheeses, referred to as stagionato (“seasoned” or “aged”), are harder but...
