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So far Caseificio Artigiana has created 179 blog entries.

April 2017

Yellow scamorza


Yellow Scamorza is a dry “pasta filata” cheese with the  pear shape with the head. The paste is compact and elastic. The taste is slightly sapid with delicate and pleasant milky flavour. Raw milk, serum graft, salt, rennet Back to dairy products

Yellow scamorza2020-03-03T12:56:31+01:00

Ricotta Pie


INGREDIENTS: For shortbread 350g flour 150g butter 150g sugar 3 egg yolks 1 Pinch of salt For the stuffing 600g Fresh Ricotta Artigiana 200g dark chocolate 50g of candied lemon peel Just enough sugar 1 scrambled egg to coat You prepare the fountain flour, adding the cold butter, the sugar and the eggs. [...]

Ricotta Pie2017-04-24T16:48:36+02:00

“Brasciole” ragout with “pecorino” cheese


INGREDIENTS (for 4 people): 8 slices of meat of horse (or calf) Gran Pecorino Pugliese (grated cheese) Parsley Salt Pepper Tomato sauce Red wine Extra virgin olive oil Garlic You stretch the slices of meat and beat them. You sprinkle with salt and you add to the center some minced parsley, bits of [...]

“Brasciole” ragout with “pecorino” cheese2017-04-26T10:46:02+02:00

March 2017

Fresh ricotta


Ricotta is being revaluate during last years for its important nutritional characteristics. It is a creamy dairy product put in typical plastic “fuscelle”. It is characterised by a soft structure with a delicate and sweet taste that emphasizes all the cows’ milk properties. It is a versatile product used in different recipes both [...]

Fresh ricotta2017-04-24T18:17:46+02:00
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