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Presentazione stracciatella

Prodotti collegati a stracciatella

Apulian Stracciatella - Puglia Sapori e Dintorni

Apulian Stracciatella - Puglia Sapori e Dintorni The product is shipped only every Monday and Wednesday.

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Stracciatella pugliese - GR. 250
4.97 €

Post inerenti stracciatella

Puglia Sapori e Dintorni (Bari) will be our direct supplier as it concerns the burrata, stracciatella and many other products from the Apulian cheese making tradition. A craft company that makes the handwork and the selection of the freshness of the raw materials, to give the customer a final product enclosing the best of the Apulian tastes. The strong suit of the Burrata pugliese - Puglia Sapori e Dintorni resides in the perfect mozzarella/panna ratio, that makes balanced both for the consistency and the taste, which is a fundamental characteristics in a fresh product. Indeed, when you taste it, the mozzarella outside proves to be thick at the right point, the inside is creamy at the right point and not excessively compact, making lighter the whole complex.
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Stracciatella is a typical fresh cheese of the Apulian tradition, originally born from the rests of the mozzarella making process, but with the passing of time it has become an authentic gastronomic speciality thanks to its delicate flavor and creaminess. Apulian Stracciatella - Caseificio Voglia di Latte is shipped exclusively every Monday and Wednesday, produced the night before by the Apulian cheese producer Voglia di Latte to guarantee the best freshness. It is obviously good natural as it is with some cold cuts, but it is a great alley for you recipes too. For example in a dish of Spaghetti - Pasta Bossolasco with sauce made up of Pachino Cherry Tomatoes and a little of 'Nduja of black calabrian pig - Consorzio Nero di Calabria to contrast the stracciatella sweetness and finally some Sicilian crushed and seasoned green olives Nocellara del Belice - Az. Agricola Melia as a garnish.
Fotografia caricata da OIP
If someone asked me a product that perfectly represents freshness and real Italian taste I would answer Apulian Burrata - Caseificio Voglia di Latte for sure. It is a fior di latte mozzarella shell containing an outstanding stracciatella heart that is to say a fresh stretched curd cheese. Its invention dates back to 1956 when a cheese making artisan called Lorenzo Bianchino had to deliver the fresh milk to the surrounding villages was forced to remain in a shelter due to a storm . So he prepared the mozzarella and used it to protect the fresh milk and cream to conserve it finally closing it with two strings of straw: giving birth to a true treasure of the Italian gastronomic culture. Burrata is exceptional on toasted bread with some cold cuts, or on a pizza with culatello or raw ham; it also pairs very good with shrimps and anchovies.
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Sandwiches are one of the most ancient dishes of the human culinary history. They've been making all around the world for thousand years in infinite variants, one of the most ancient has its origin in Italy as it was made by the Romans. The historians say that the Romans were so fond of "Panis ac perna" (sandwich with prosciutto crudo) that there was plenty of open air cold cuts markets and a street too called "Panisperna" was dedicated to that delicious food. As nowadays sandwiches have become a true art representing a country gastronomy heritage, today we want to honor the historical tradition giving you an ancient recipe with a touch of new representing the past and present of the Italian gastronomy. The sandwich we're giving you is simple, fresh and tasty, what makes it exceptional is the choice of only genuine and high quality Italian products. - Stonebaked organic Pugliese type bread - Forno Astori: made with natural dough beginning with a natural starter and 100% Italian certified biologic flour without any additive and cooked a wooden oven. - Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. - Apulian Stracciatella - Caseificio Voglia di Latte: a typical Apulian cheese with donates an unique taste to your sandwich, impossible not to fell in love with it, it has to be as fresh as possible. - Pachino Cherry Tomatoes: cultivated in a Sicilian area famous for the quality of the tomatoes that grow on its ground, they have a sweet and pleasant taste. - A final touch of arugula to balance with a bitter shade.
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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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Need a fresh and quick ideas for these hot summer days? Here's a genuine, tasty and fresh recipe: toasted bred with stracciatella, tuna bottarga and mint aromatized zucchini. Ingredients: slices of bread, Apulia stracciatella, tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group, zucchini, Italian extra virgin olive oil, fresh mint, salt and black pepper Firstly toast the bread, cut bottarga into thin slices and season it in a small bowl with some extra virgin olive oil. Cut the zucchini into thin rounds and make them stir fry in a pan with some evo oil seasoning with some salt and black pepper. When zucchini will be almost ready add the fresh mint leaves sliced by hand, finish the cooking and amalgamate in order to make vegetables absorb fresh mint aroma and taste. Finally take a slice of toasted bread, put stracciatella as the base and over it put mint aromatized zucchini and then the tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group with a final splash of evo oil, you and your guests will immediately fell in love with it! A great wine pairing to add value this recipe will be a Franciacorta white sparkling wine as La Valle “Naturalis” - Franciacorta Extra Brut D.O.C.G. .
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News riguardanti stracciatella

Burrata, Stracciatella, Mozzarella: Artisanal Apulian products
Artisanal making, made by the wise hands of the cheese making masters that guarantee the genuineness of the product. The stracciatella is a soft spun curd paste fresh cheese. To obtain a good stracciatella, the cream must be very fresh. Its color is white as milk, lacks of crust, fibrous structure, without holes. The taste is fresh and lightly acid, delicate aroma. The stracciatella derives from cow's milk mozzarella. The Mozzarella Fior di Latte is obtained from the coagulation of fresh cow's milk brought to 35°, and the adding natural rennet to form the curd. The mozzarella is made every day by the cheese making masters following the Apulian traditional method using a stick and a tub, then all is immersed in draining tanks to obtain a paste ready for the spinning. The Fior di Latte shape is variable, round, nodino, braid. The Burrata is the queen of the Apulian cheese, it is the result of a patient and careful artisanal work. It is a little soft paste "sack", that contains a good amount of stracciatella.

- 09/03/2018 -

Apulian Stracciatella  - Caseificio Voglia di Latte
Stracciatella is a typical Apulia cheese. To obtain a good stracciatella, the cream must the as fresher as possible. It is white milk colored, without any crust fibers and holes. Its taste is fresh and slightly acid, its aroma is dedicate. Stracciatella is produced using cow's milk mozzarella. Stracciatella, if very fresh, has a so much pleasant taste that must be eaten alone and not accompanied with anything. Anyway there are a lot of recipes which include the stracciatellal, among which some first dish like orecchiette, the stuffed courgette flower, toasted bread and omelette. It matches perfectly with dry white wines. The production of the Caseificio Voglia di Latte follows artisanal methods, guided by the wise dairy traditions which guarantee the genuineness and freshness of the product.

- 04/02/2017 -

Burrata, Bocconcini and Stracciatella - Caseificio Voglia di Latte
We have 20 years of experience in the field of cheese production and over time we were able to increase our manpower and capacity. Our production, due to the ability of our cheese masters, is performed largely by hand. They can guarantee original and authentic products. Our products mad from cream are refined and savory. Our Burrata our Bocconcini and Stracciatelle are appreciated by our customers and the most demanding cheese lovers.

- 19/10/2015 -

Stracciatella from Andria Freshness, quality and food safety
The Stracciatella is a fresh cheese that is prepared similarly to the mozzarella from Andria only from milk and rennet. The cheese is pulling strings and is therefore called "pasta filata". The cheese is immersed in the high quality cream of the milk.

- 08/04/2014 -

Risotto with sausage and Apulian fiordilatte Stracciatella
Ingredients for 4 people: - 350 g Vialone Nano rice "Principato di Lucedio" - 2 tsp concentrate from Pachino cherry tomatoes "Campisi" - 1 liter of granulated broth "Well" - 2 salamelle (fresh sausage) "Azienda Agricola Marchesini" - 1/2 glass of white wine - 1/2 onion - 500 g Apulian fiordilatte Stracciatella from Andria "Caseificio Olanda" - 2 tablespoons Parmigiano Reggiano aged 36 months - 3 tablespoons Organic extra virgin olive oil "Adamo"

- 05/04/2014 -

Vermicelli (thick spaghetti) with Apulian stracciatella (mozzarella) from Andria and bluefin bottarga
Ingredients for 4 people: - 400 g vermicelli (thick spaghetti) "Gragnano in Corsa" - 250 g Apulian fiordilatte Stracciatella (mozzarella) from Andria "Caseificio Olanda" - 40 g bluefin tuna bottarga, 1st choice "La Bottarga di Tonno Group" - Organic extra virgin olive oil "Adamo" - 15 Sicilian almonds from Castelluzzo

- 13/02/2014 -

Tumminia wheat Penne with smoked salmon and stracciatella fiordilatte (mozzarella)
Ingredients for 4 people: - 400 g whole wheat Tumminia wheat Penne "La Fastuchera" - 250 g Stracciatella Fiordilatte "Caseificio Olanda" - 150 g smoked salmon - 30 g butter "Az. Agricola Frascio"

- 10/01/2014 -

Domande su stracciatella

Venerdi 15 Agosto ho ricevuto il pacco ordinato la Domenica sera (ordine 8780) e tutto il contenuto era stato danneggiato. La Burrata ha perso acqua ed ha bagnato sia la focaccia che I due pacchi di bucatini che si erano completamente ammorbiditi. Inoltre ieri abbiamo provato a mangiare la stracciatella ed era inacidita anche quella. Praticamente ho buttato tutto.

User: ( 03/09/2014)

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