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Expressly produced in response to the needs of stuffed pastas industries.
Our traditional Pugliese-style ricotta is a product that lends itself very well to be put in an oven and smoked for a few hours.
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.
In a cylinder form, vacuum packaged, the Abbasciano Mozzarella loaf has an elastic structure, compact yet tender.
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.
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
