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This product has the unquestionable quality to assure the possibility to only get the most precious part of the burrata – its creamy stuffing – and the effective needed quantity of an easily perishable food.
It is one of the most famous Italian cheeses, produced with whole cow milk, with a hard, salty stretched paste. It has a thin, smooth straw-colored skin.
It’s a shortly aged, soft cheese, originally produced in Lombard region. Fresh, creamy, rich, its name is likely to derive from the Lombard dialect word carsenza which means cake.
More mature than our other aged dairy products, the Provolino is a cheese with a cylindrical shape, therefore also called Salamino.
A cheese with ancient origins, characteristic of some areas in the Lombard region, whose name derives from mascherpa, which in the Lombard dialect means ricotta or milk cream.
Since the day of our founding in 1957 we constantly work hard to put our vast assortment of great quality products, made following the ancient pugliese dairy tradition, on your table.
They boast a particular primacy: they are the freshest of all cheeses. ...
Closely related to mozzarella, they differentiate for the more compact consistency and a stronger taste, due to a more or less long seas ...
Our aged cheeses, put in apposite ovens, are exposed for some hours to wooden smoke. With this procedure, they gain a color that varies ...
Its name derives from the technological procedures through which the ingredients are processed. In fact ricotta is produced curdling the ...
The wide selection of products by Caseificio Abbasciano also includes delicate fresh cheeses with a light and inviting taste. ...
The Burrata is a product which originates from the early 1900s from the town of Andria - place of origin of the Abbascianos. ...
In addition to our products, we complete our supply to restaurants and pizzerias with an accurate selection of typical cheeses and other ...
Our latest products ...
Using the tip of a small knife, cut the dates lengthwise and take out the pit. ...
Mix the egg with the flour and prepare a batter, add a pinch of salt and 2 spoons of sugar and marsala wine. ...
Cut all the cheeses in small dices. In a small saucepan melt the butter with the cheese dices and add Mascarpone or Ricottina Mascotte. ...
Cut the perfectly cleaned cod fish fillet in cubes and marinate it for 30 min ...
Knead the flour with a whole egg, a yolk, the butter and a spoon of sugar, adding some flour if the compound results too wet. ...
Caseificio Abbasciano
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