If mozzarella is a cheese that needs no introduction, its “di Bufala” version is the most delicious. Made from the buffalo of Campania, in the south and centre of Italy, mozzarella di Bufala gives texture to pizzas and traps and intensifies the aromas of the various ingredients present on the pizzas. A cheese rich in calcium, vitamins and proteins, mozzarella di Bufala is as nutritious as it is easy to digest.
This famous cheese, an icon of Italian gastronomy and originating from the Emilia-Romagna and Lombardy regions, needs no introduction. It is a hard cooked cheese made from cow’s milk. A wheel of cheese weighs about thirty-nine kilos and requires sixteen litres of milk.
The cheese is matured for at least twelve to thirty-six months. The secret of its sweet, fruity and spicy flavour lies in the quality of the natural grazing used by the cows. A cheese to be enjoyed with a good robust red wine such as Nero d’Avola.
This Italian cow’s milk cheese originally comes from the Mezzogiorno, the name given to the south of Italy and more precisely from the Campania region (Naples). It is now produced in the north of Italy, in Lombardy, Veneto and Trentino-Alto Adige.
Already consumed by the Romans in their time, Provolone can be mild (four months maturing) or spicy (minimum more than sixteen months).
Originating from the Campania region, Scamorza is a soft cheese made from cow’s milk. Also known as mozzarella passita, this spun cheese is shaped by hand into two balls stuck together, one slightly smaller than the other. A soft, milky taste that stands out even more in its smoked “affumicata” version, ours.
To be enjoyed chilled or melted with a good “Sangiovese” wine.
Originating from the province of Bergamo and the Lombardy region of Northern Italy, Taleggio is a cow’s milk cheese with a Protected Designation of Origin, orange-pink in colour and a sweet grassy smell.
A table cheese rubbed with salt that melts very easily, Taleggio is appreciated on pizzas for its character.