Basilicata

<p>The origin of the name "CACIOCAVALLO" probably comes from the custom, as old as the cheese itself and still used today, of binding the wheels in pairs and hanging them on horseback to age of a beam. It has become a protected designation of origin (PDO) cheese. Knives with a large, thick blade should be used: each serving should have an equal amount of crust. Ideal at room temperature.</p> <p>The fragrance, the aroma and even the taste are attenuated by the low temperature. Homogeneous consistency with some small flakes, straw-yellow in colour. Thin, smooth, with a marked straw-yellow colour, the surface may have slight inlets due to the strings placed in relation to the binding methods. The flavor is intense, initially sweet and melting, more spicy as it matures, excellent cooked on the grill or fried.</p> <p><strong>INGREDIENTS:</strong> raw <strong>milk</strong> beef, salt, rennet.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Very good if combined with vegetables in oil, surprising if melted, spread on lightly toasted bread with a sprinkling of bran pepper, honey or thin slices of truffle. Discover the <strong>recipe</strong> of the "Caciocavallo impiccato" on our BLOG, you will find also suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> Caseificio Petruzzi Andrea S.r.l.</p> <p>Nutritional values per 100gr: Average values per 100g: Proteins 25.5% Carbohydrates 6, 5% Total sugars 6.3% Fats 23.0% Saturated fats 14.7% Sodium chloride 1.0% Energy values Kcal 333 kj 1.386</p>

<ul> <li><strong>History:</strong> at the beginning of the twentieth century many Italians, especially those residing in the South, embarked for America with the hope of finding a job and living a better life. When the many peasants fleeing from hunger and poverty rose on ships, crammed like sardines for the new world, they discovered that they could not have brought the pig meat with them , deemed outlawed by rigid American regulations on hygiene and health. How to remedy a problem so tough to solve? with an idea of those that come once in life: hide salami, sausages and suppressed inside the caciocavallo. Here is the caciocavallo of the migrant or caciosalame, a product of gastronomic excellence of Basilicata.</li> <li><strong>Tradition:</strong> the Lucan Caciocavallo is the classic product of the dairy tradition of Basilicata, made Still today with the same craftsmanship as the old Casari masters. The production process has remained unchanged over the centuries. we still follow the same customs as when the cheese was done in the woods using raw milk and the paste rennet Capretto, to then be worked with the art of hand spinning.</li> <li><strong>Characteristics:</strong> few natural and genuine ingredients, which today as they are able to give us back the true taste of the tradition of a territory. Externally it has a thin and smooth crust and the pasta is straw yellow. The taste is intense and aromatic, it tends to become more persistent and spicy with the seasoning and with the addition Of our sweet lucana sausage other excellence of our territory, the result is a real work of art!</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 1kg.</p> <p><strong>ORIGIN:</strong> Basilicata. </p> <p><strong>INGREDIENTS:</strong> Raw cow's milk, rennet and salt, sweet sausage.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> no one.</p> <p><strong>STORAGE METHOD:</strong> In the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 2/3 months.</p> <p><strong>PRODUCER:</strong> Petruzzi Dairy Andrea S.r.l. - Paterno (PZ).</p> <p>Nutritional values for 100gr: Kcal 387 +/- 15 KJ 1,652 +/- 64 Total Grasses grams % 28.6 +/- 1.0 of which: Saturi G % 19 , 3 +/- 1.0 unsaturated G % 7.4 +/- 1.0 Trans G % 0- Cholesterol MG % 115.5 +/- 1.0 Total proteins grams % 32.3 +/- 1.0 Carbohydrates grams % &amp; lt; 0.1 +/- 0.1 Fiber grams % 0.</p> <h3>History of the Petruzzi dairy</h3> <p>Over the years, thanks above all to grandfather Andrea, we have sought the best and we have built a network of small conferences of Trust, which then became friends, who are less than 1 km away from us and who participate in our production even with 3 cows, all fed in medical grass, hay of polyphites meadows, corn and concentrated feed to integrate the diet only in the winter phase. Thanks to the milk and manual skills that has been handed down by Leonardo, we had many awards such as the prize for the best seasoned seasonal cheese - Caciocavallo at the 2007 edition of the San Lucio Pandino Trophy, and the 1st prize at the 17th edition "Franciacorta in white ". If everything begins in the 1920s and still continues today it is because there are strong links, and our products are the expression of those bonds.</p>

<p>Burino, also called manteca, is an ancient dairy preparation born for the conservation of butter when modern refrigeration techniques did not yet exist.</p> <ul> <li><strong>Features:</strong> It is made up of a heart of butter, covered with a shell of scamorza cheese. The cheese performs the function of keeping the butter intact and intact. As the scamorza matures, the butter is enriched with very particular aromas that make its taste unique and inimitable.</li> <li><strong>Craftsmanship:</strong> Faithful to the oldest artisan dairy traditions, it is still produced today as a historical testimony of the past and as a product of particular value, for those in search of the genuine flavors of the past.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product, contains lactose.</p> <p><strong>ORIGIN:</strong> Basilicata .</p> <p><strong>INGREDIENTS:</strong> raw bovine milk, rennet, salt and butter.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Keep refrigerated.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Petruzzi Andrea S.r.l. - Paterno (PZ).</p> <p>Nutritional values per 100gr: ENERGY VALUE (PER 100 Gr: Kcal 281 +/- 15 Kj 1.199 +/- 64 TOTAL FATS Grams % 20.2 +/- 1.0 of which: Saturated Grams % 13.6 +/- 1.0 TOTAL PROTEIN Grams % 24.8 +/- 1.0 CARBOHYDRATES Grams % 0.1 +/- 0.1 FIBER Grams % 0.0 +/- 0 ,1 SALT Grams % 1,1 +/- 0,1.</p> <h3>Petruzzi Dairy History</h3> <p>Over the years, thanks above all to grandfather Andrea, we have searched for the best and built a network of small trusted suppliers, who later became friends, who are less than 1 km from us and who participate in our production even with only 3 cows, all fed on alfalfa, hay from polyphyte meadows, corn and concentrated feed to supplement their diet only in the winter phase.Thanks to the milk and the dexterity handed down by Leonardo, we have had many awards such as the prize for the best seasoned stretched curd cheese - Caciocavallo at the 2007 edition of the San Lucio Pandino Trophy, and the 1st prize at the XVII Edition "Franciacorta in White". If it all began in the 1920s and continues today, it is because there are strong ties, and our products are the expression of those ties.</p>

<p>Image for illustrative purposes only.</p> <p>Obtained from fresh milk collected daily, the craftsmanship and slow maturation (about 16/18 hours), give this cheese a unique sweetness and softness that together with the flavor of Peperone Crusco IGP from Senise, it caresses the palate with an unparalleled sweetness!</p> <ul> <li><strong>Craftsmanship:</strong> starting from the spinning up to the handmade moulding, which does not always allow the same portioning to be obtained.</li> <li><strong>Use:</strong> As per tradition, being a fresh cheese, it can be eaten with bread, but in the kitchen it has a varied use . It starts to stuff the fillings of lasagne, panzerotti, calzones and omelettes because in addition to ennobling the taste it is also an excellent thickener.</li> <li><strong>Tradition:</strong> In winter, in Basilicata, tradition he wants it to be cut into slices thick enough to be skewered by a fork which will then be brought close to the flame of the fireplace in order to melt according to one's taste. Wonderful to line in a pan and sublime if breaded and fried!</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>ORIGIN:</strong> Basilicata.</p> <p><strong>INGREDIENTS:</strong> raw bovine milk, IGP crusco pepper from Senise, rennet and salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Store in the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/ 90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Petruzzi Andrea S.r.l. - Paterno (PZ)</p> <p>Nutritional values per 100gr: Kcal 281 +/- 15 Kj 1.199 +/- 64, fat Grams % 20 .2 +/- 1.0 of which: SATURATED % 13.6+/- 1.0, TOTAL PROTEIN Grams % 24.8 +/- 1.0Grams % 0,1 +/- 0,1 FIBER Grams % 0,0 +/- 0,1 SALT Grams % 1,1 +/- 0,1.</p>