Cheeses

Burrata di Andria PGI

What burrata is, how it is made, the story told in Andria, its PGI protection, Castel del Monte and how to enjoy it fresh.

Photo: FM433 / Wikimedia Commons — CC BY-SA 4.0 · Resized and converted to WebP.

Agnone caciocavallo

Pasture milk, hand stretching, ageing in hanging pairs: the caciocavallo of Upper Molise, with stracciata, Capracotta pecorino, the town of bells and copper and the transhumance trails.

Photo: Jan-Tore Egge / Wikimedia Commons — CC BY-SA 4.0 · Resized and converted to WebP.

Caciocavallo podolico

The Podolica cow, the caciocavallo of the Gargano and Basilicata, the Slow Food Presidia, ageing and documented festivals.

Photo: Mike Peel / Wikimedia Commons — CC BY-SA 4.0 · Resized and converted to WebP.

Zungoli caciocavallo podolico

Podolica cattle, the Pescasseroli-Candela drove road, Byzantine tuff caves and a village between Irpinia and Daunia: how it is made, how to recognise it and how to visit.

Caciocavallo Silano PDO

A PDO named after the Sila and made in five regions: cow's milk, hand stretching, cheeses tied in pairs, a fire brand and ageing up to Gran Riserva.

Canestrato di Moliterno PGI

Sheep and goat milk, baskets, cellars above 700 metres: how the PGI canestrato is made, its three ages, the fern-wrapped casieddu and the village of Moliterno.

Canestrato Pugliese PDO

A sheep's milk cheese from the Capitanata and the Murgia, aged two to ten months in rush baskets that mark its rind: PDO rules, transhumance and kitchen uses.

Puglian dairy and cheese

From burrata’s centre to Murgia cheeses: understanding textures, processes and places.

Photo: Popo le Chien / Wikimedia Commons — CC0 · Resized and converted to WebP.

Mozzarella di Bufala Campana PDO

History, stretching and hand-cutting, PDO rules, landscapes and practical tips for recognising and enjoying buffalo-milk mozzarella.

Photo: Popo le Chien / Wikimedia Commons — CC BY-SA 3.0 · Resized and converted to WebP.

Gioia del Colle mozzarella

Cow’s milk, whey starter and shapes: exploring an inland cheesemaking tradition.

Photo: Rizzelli Stefania / Wikimedia Commons — CC BY-SA 4.0 · Resized and converted to WebP.

Pecorino di Carmasciano

A raw-milk pecorino from upper Irpinia, shaped by the pastures of the Ansanto valley: how it is made, the Slow Food Presidium, the Mefite, Rocca San Felice and Guardia Lombardi.

Pecorino di Filiano PDO

The PDO pecorino of thirty towns around Potenza: sheep's milk, rush moulds, at least six months in caves, oil and vinegar on the rind, the Doria and the village of drove roads.

Provolone del Monaco PDO

Raw milk at least one-fifth from Agerolese cows, thirteen towns between the Sorrento peninsula and the Lattari Mountains, six months' ageing and a name born in Naples harbour.

Food festivals of Basilicata and Irpinia

Wine, truffle, chestnut, cheese and pasta festivals documented by provinces, municipalities and official bodies, with recent editions and tips for enjoying them without rushing.

Scamorza and scamorzone

Exploring Puglian scamorza, from its pear shape to the larger scamorzone size.

Photo: FakirNL / Wikimedia Commons — CC BY-SA 4.0 · Resized and converted to WebP.