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BATTIPAGLIA

Presentazione Battipaglia

Prodotti collegati a Battipaglia


Mozzarella di Bufala Campana from Battipaglia - Caseificio Esposito

Mozzarella di Bufala Campana from Battipaglia - Caseificio Esposito

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Mozzarella di Bufala Campana di Battipaglia - 2 x 125 gr.
5.18 €
Mozzarella di Bufala Campana di Battipaglia da 250 gr.
5.18 €
Bocconcini di Bufala Campana di Battipaglia - 5 x 50 gr. ( 250 gr. )
5.18 €
Mozzarella di Bufala Campana di Battipaglia tipo Aversana - 500 gr.
9.31 €

Smoked Buffalo Provola from Battipaglia - Caseificio Esposito

Smoked Buffalo Provola from Battipaglia - Caseificio Esposito

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Provola di Bufala Affumicata di Battipaglia - 250 gr.
4.97 €

Treccia of Mozzarella di Bufala di Battipaglia - Caseificio Esposito

Treccia of Mozzarella di Bufala di Battipaglia - Caseificio Esposito

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Treccia di Bufala Campana - 1 Kg.
20.70 €

Post inerenti Battipaglia

With the hot summer season the desire of a fresh meal has become stronger and stronger, so than why not trying with a craft Mozzarella di Bufala Campana from Battipaglia - Caseificio Esposito? Fresh, healthy and tasty, directly from Battipaglia, the Mozzarella di Bufala Campana dop arrives every Monday and Thursday in order to guarantee the most possible freshness of the Italian Buffalo Mozzarella. Available in the different formats as the small bites, the aversana and even the braid, rigorously hand made with local fresh milk as a tradition of the high quality Battipaglia Mozzarella di Bufala.
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Pasta e patate is one of the most rooted recipes in the Italian gastronomic tradition: a popular origin dish, the ingredients are few, simple and poor, but the result is on the contrary rich in flavors and nourishing. It is fundamental cooking the pasta directly in the same pan with the potatoes (previuosly sliced into small pieces and cooked) in order to thicken the two starches. Nowadays a particularly successful reinterpretation is the adding of smoked provola, in this case the Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, adding a pleasant smoked note to the round and delicate taste of the traditional recipe.
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The taste of a real Campania Buffalo Mozzarella pdo made by an artisanal cheese producer is sp difficult to forget. Unfortunately the geographic distance, together with the necessity of being fresh of the product itself, make the availability of this product difficult, but don’t worry, we of OIP can help you. Every Monday the Campania buffalo mozzarella pdo of the artisanal mozzarella producer Caseificio Esposito in Battipaglia reaches our warehouse and it is immediately sent to you home, in order to make the product as fresh as possible. Try the Treccia of Mozzarella di Bufala di Battipaglia - Caseificio Esposito, an exceptional format to share with your family and friends.
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Every Sunday and Wednesday evening fresh Campania buffalo mozzarella dop is made by the artisanal Caseificio Esposito, so to arrive the morning after at our warehouse ready to give you the original taste Campania as fresh as possible. Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito is hand made, using only local buffalo milk without any addition of any additive, to have a real genuine and tasty product.
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Today we're going to give you an idea for a dish suit for a good degustation menù. What does this stand for? This kind of menù, contrary to the traditional four dishes of a complete meal at most, is made up of several little courses, this is made to allow the palate to taste more flavors than usual and travel through different consistencies, cooking techniques and products. Today's recipe is: fried breaded provola affumicata, raw scampi and grilled zucchini with tomato Ingredients: Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, fresh scampi, zucchini, San Marzano tomatoes DOP - Agrigenus, Pachino Cherry Tomatoes, eggs, grated bread, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Italian Basil (Genoese) Pot Plant 10cm - Orto mio, Fine sea salt. First shell the fresh scampi and clean them eliminating the intestines. Dry a little the buffalo smoked provola from the milk, then put in the beaten eggs end finally in the grated bread, so put the croquettes in the freezer in order to make the breading more solid. Cut the zucchini in very fine slices using a potato peeler and then grill them (as they will be very thin it will takes very fewer time than usual). For the tomato sauce use 50% agrigenus tomatoes and 50% ciliegini tomatoes, make them cook for half an hour at low fire with a garlic clove (which then you will remove), evo oil, sea salt and some basil leaves. After 30 minutes put all in the mixer and blend it, then pass in small colander. Just before you serve the dish start to fry the breaded smoked provola in frying oil. Finally dish up everything as you see in the image.
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Have you ever tried Smoked Buffalo Provola from Battipaglia - Caseificio Esposito? It is a typical Italian cheese made in Campana from buffalo milk, the process is the same as the buffalo mozzarella one but it ends with a final smoking. The result is an awesome buffalo mozzarella with a final smoked touch which gives it a taste you will immediately fell in love with. It can be eaten as an appetizer natural as it is or you can combine it in your recipes, the smoked buffalo provola sides particularly well with sausage, guanciale or pancetta (#bacon) and with potatoes too. If simply take a pan a put together potatoes, smoked provola and pieces of sausage an cook in the oven it will truly amaze you!
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If you want to make a really successful Italian pizza you need to start from real Italian good quality ingredients. For the dough try the Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera to give an exceptional aroma (only as an addition, because as a main flour this type only is not enough "strong" to levitate as a pizza), the real artisanal Campania buffalo mozzarella Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito or the Apulian Mozzarella Fiordilatte - Caseificio Voglia di Latte. You can't do it without San Marzano tomatoes DOP - Agrigenus a real DOP, an excellence which has been awarded as the best San Marzano tomato and the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore is fundamental too Also the other ingredients are important, we're suggesting you some pairings: -Pizza with Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, potatoes and Guanciale (jowl bacon) - La Cinta di Guido. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito and after the cooking add Apulian Stracciatella - Caseificio Voglia di Latte and 1/2 boneless San Daniele DOP raw ham - Il Camarin. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito, Gorgonzola DOP and 'Nduja of black calabrian pig - Consorzio Nero di Calabria.
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Carasau bread is a typical Sardinia flatbread. It was the shepherds bread, because, as in the past they were obliged to spent long periods away from home, the carasau bread was ideal thanks to its long-life. Its dough is very simple and genuine: only water, flour,a little extra virgin olive oil and a doble cooking in the wooden oven (400-500 degrees), as the second one gives this bread its typical golden color and lightness. Its crunchiness and versatility are the secret of this product success, as it goes well with almost all the ingredients, so today we're giving you a simple but tasty recipe whose protagonisti is this Sardinian bread: Carasau bread Lasagne. This recipe has no strict rules, so you can use whatever cold cuts or cheese or vegetable you have in our fridge. Ingredients: 3 Carasau bread sheets, Salsiccia fresca (Salamina)- Salumificio Lovison (Sausage), Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, zucchini, Organic extra virgin olive oil - Adamo. Make the sausage cook on a grill and meanwhile cut the zucchini and stir fry them in a pan with some evo oil. Place a layer of bread in a baking dish and sprinkle it with water. Then add the sausage, zucchini, olive oil and provola cheese. Repeat with the second layer. On the last layer only lay the provola. Bake for 15 minutes in the preheated oven at 180°C oven. Wine pairing recommended: CANNONAU DI SARDEGNA COSTERA Argiolas or VERMENTINO MAZZOTTI - CONTE DE QUIRRA.
Fotografia caricata da OIP

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OIP S.R.L.
The largest boutique for ITALIAN quality food at a fair price.

WAREHOUSE:
Via Nicolò Copernico 5/7
25020 Flero ( BS )
Italy
VAT N°: 03443730985 - REA: BS 534780
Joint Capital Euro 80.400,00 Interamente versato

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