Fresh stretched curd cow’s milk cheese made in large and small balls, with a slightly tart flavour. It is a fresh cheese traditionally made from Italian buffalo and later cow’s milk by the pasta filata method. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means...
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Production area: Province of Lecce (Salento, Southern Puglia) Wine types: Red; Rosé; Red Reserve Vine varieties: Negroamaro (min. 80%); Malvasia Nera di Lecce; Sangiovese; Montepulciano Alcohol by volume: 12% (Red and Rosé); 12,5% (Reserve) Organoleptic properties Alezio Red is ruby red in colour with orange hints when aged. To the nose it is vinous when young,...
It’s a cow milk cheese. Pear-shaped stretched curd cheese with a butter heart. It has a dual structure: an outer, flexible, pale yellow, spun cheese and an internal, creamy white butter. It has a sweet and buttery taste. This was originally a method devised by the shepherds in some of the internal southern Italian areas to keep butter. Sealed inside a sack of stringy...
Production area: all Puglia provinces Wine types: dessert wine (Dolce naturale; Liquoroso) Vine varieties: Aleatico (min. 85%); Malvasia Nera; Primitivo Alcohol by volume: 15% (Dolce naturale); 18,5% (Liquoroso) Organoleptic properties Both varieties are garnet red in colour with purplish hues verging on orange when aged. The high alcohol level is due to the partial...
Fallone di Gravina is a fresh soft cheese produced in the area of Gravina, in the province of Bari. Originally it was prepared only with raw milk, but today even the artisan dairies produce pasteurized milk. This cheese has to be consumed in a day. For centuries it has been made with raw milk instead of pasteurized used today. By mixing 85 percent sheep’s milk...
Canestrato pugliese cheese became an officially DOP (Protected Domination of Origin) in 1996. This product is a hard cheese made from a mixed of sheep and goat milk. It is listed on the Ark of Taste. Puglia variety is made using Lactobacillus brevis. Canestrato Pugliese Puglia, a PDO cheese, is made in the province of Foggia and Bari. The cheese itself is straw-colored,...
