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It has a white pearl-like color, with a smooth and supple texture, and a sweet, buttermilk and compact flavor.
It has a characteristic sliced cone shape with a marked surface of the pattern of its production basket.
Particularly light in fat and therefore easily digestible, it has a cylindrical shape marked with the pattern of the basket in which it was produced.
This mozzarella has been specifically prepared following the indications of generations of pizza makers.
Our burrata is always exquisite because it is hand-made daily, following the traditional Apulian recipe.
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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