Caciocavallo is a pear-shaped semi-hard stretched curd cow’s milk cheese with flavour ranging from delicate to spicy. It is produced throughout Southern Italy, particularly in the Apennine Mountains. It is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. Caciocavallo Podolico is a variety of caciocavallo that is produced using...
Author Archives: Redazione
Burrata is a fresh Italian cheese, made from mozzarella and cream. It is produced in the Murgia, especially in Andria, and in other areas of Apulia. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture...
Production area: Western area of the Province of Taranto (Taranto, Ginosa, Laterza, Castellaneta, Palagianello, Palagiano, Mottola, Massafra, Crispiano, Statte, Martina Franca, Monteiasi, Montemesola). Olive varieties: Leccino, Coratina, Ogliarola, Frantoio Features and curiosites This olive oil has a yellow and light green colour and it has a fruity taste with a slight...
Production area: Province of Lecce, Eastern area of the Province of Taranto and some Province of Brindisi towns (Cellino San Marco, Erchie, Francavilla Fontana, Latiano, Mesagne, Oria, San Donaci, San Pancrazio Salentino, San Pietro Vernotico, Torchiarolo e Torre Santa Susanna). Olive varieties: Cellina di Nardò and Ogliarola. Features and curiosities It is characterized...
Production area: Provinces of Bari and Barletta-Andria-Trani Subdenominations: ‘Castel del Monte’ (Altamura, Andria, Barletta, Bisceglie, Canosa di Puglia, Corato, Gravina in Puglia, Minervino, Poggiorsini, Spinazzola). ‘Bari-Bitonto’ (Acquaviva delle Fonti, Adelfia, Bari, Binetto, Bitetto, Bitonto, Bitritto, Capurso, Cassano delle Murge, Cellamare, Gioia del...
Production area: Province of Foggia Subdenominations: Alto Tavoliere, Basso Tavoliere, Gargano, Subappennino Olive varieties: Peranzana, Coratina, Ogliarola Garganica, Rotondella Features and curiosities Cultivated since ancient Roman times, the Dauno DOP olive oil has a green to yellow colour, a fresh fruit and almond sweet scent and a fruity flavour. The ‘Basso...
