Burrata

 

It is the feather in our cap and in the whole Apulian dairy production. It is made of an outer handmade shell of mozzarella. Its stuffing of frayed mozzarella and cream gives it a mild and delicate taste. It is eaten alone or seasoned with extra virgin olive oil. It is sometimes served with salads, tomato, bread or refined dishes like smoked salmon.

Ignalat

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