To give you a better browsing experience, this site uses cookies. Continuing browsing the site you authorize the use of cookies.
Vai a...
A thin mozzarella leaf ready to be easily used: stuffed at will, rolled and cut in slices, for happy hours as well as to prepare delicious antipastos.
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.
Rich and creamy, with a very fine and homogenous grain, with adelicious taste, the Pugliese-style Mascotte ricotta – available in a practical plastic box sealed with a protective film and lid – is delicate and tasty.
It has a white color, with a smooth and supple texture, and a sweet, buttermilk and compact flavor.
Our classic, artisanal mozzarella, made according to tradition; pearl- white in color, it has a smooth and supple texture, and a sweet, compact flavor with hints of buttermilk.
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
Concept and design by Interline
