The burrata is a creamy cheese, in its inside hides a buttery heart of cream and frayed mozzarella. It’s made of a layer of stretched curd. After the stuffing it is closed on the top and hand-tied in order to create the typical tuft. Nowadays it is considered one of the most delicious specialties of Italian dairy tradition.

Stracciatella has a semi-liquid consistence. It is formed by frayed mozzarella drowned in a buttery mousse of fresh cream. Nowadays, the mozzarella spun paste from which the frayed mozzarella is obtained is hand-frayed, as tradition.

Scamorza is a stretched curd cheese. It takes its name from the verb “scamozzare” which means “to remove a part”. In origin, the dairymaids cut the stretched curd by hand and giving it a pear shape. It can become smoked by passing in the smokehouse in order to acquire the classic and characteristic aroma. Its consistence, either in the traditional and in the smoked one, is compact but soft.

The ricotta is a soft white Italian cheese, obtained from cow’s milk whey. It is ideal to eat it fresh, as an appetizing table cheese, exquisite in the creation of original entrees, appetizers and second courses.