Canestrato pugliese DOP
Pane di Altamura
Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Puglia
Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the ...
Tags: Spring, Basilicata, Cheese, Summer, Autumn, Calabria, Campania, Winter, Puglia
Canestrato Pugliese is a sheep’s milk cheese with a cylindrical shape and a brownish-yellow rind. The cheese itself is straw-colored, compact, friable and fairly dense.
Pane di Altamura is one of Italy’s most well-known regional breads. It is made with hard wheat flour, grano duro in Italian, which is cultivated in the northeastern part of ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Puglia