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It looks like the first salt cheese, deriving from the Pugliese-style Giuncata, which is a fresh midsize cheese traditionally squeezed with a bulrush mat wrapped around, in order to drain the product which, once cooled, is ready to be eaten.
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.
Expressly produced in response to the needs of stuffed pastas industries.
Senza lattosio. Dalla caratteristica forma a pera è un formaggio dal sapore appetitoso se preparata ai ferri e servita con un contorno di colorate verdure alla griglia.
This product has a creamy and delicate flavor, and is served in its basket. It derives its name from his particularly suave taste. Ideal in the preparation of delicious recipes, both sweet and salty, but also spread on croutons and used in making appealing appetizers.
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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