In the heart of the Murgia region in the province of Bari lies Noci: a small Apulian village that has preserved for centuries one of Italy’s most authentic and recognizable agri-food traditions: dairy production.

The strength of this land lies in its natural features: lush pastures, clean air and a microclimate that enhances the quality of the milk. In addition, the town plays a central role in the Apulian dairy system: a true center of artisanal expertise, technical know-how, and niche production that over the years has earned recognition far beyond regional borders.

Here, dairy production is more than just an economy, it is culture, identity and local pride. It is within this context that Caseificio Ignalat was born, a company that skillfully combines tradition and innovation.

The bond between Noci and dairy processing is deep and enduring: an artisanal mastery passed down through generations. Vincenzo Ignazzi, head of Caseificio Ignalat, knows this well and explains: “Our goal is to enhance the value of the region through the excellence of its products. Every cheese tells a story that starts here, from our roots”.

The range of specialties crafted by Ignalat captures the most authentic flavors of Apulian dairy tradition:

• Burrata: born from the ingenuity of cheesemakers as a way to reuse excess stretched curd, today it is a product of excellence in haute cuisine and gourmet cooking. A thin outer shell envelops a soft heart of Stracciatella and cream, creating a perfect contrast of textures and flavors.


• Stracciatella: delicate and creamy, it is the soul of Burrata and a star ingredient in many fine-dining recipes thanks to its freshness and versatility.


• Giuncata: one of the oldest cheeses linked to Apulian peasant tradition, recognizable by its ridged surface (shaped by the natural rush mats it once rested on) and its slightly sour flavor that preserves a rustic essence.


• Nodino: a small icon of dairy craftsmanship, this hand-knotted mozzarella represents artisanal manual skill. Its elasticity, pure flavor and authenticity make it a timeless classic.


• Scamorza: fresh, compact and savory, known for its distinctive pear shape, it reflects the expertise and experience of master cheesemakers.


• Caciocavallo: aged and full of character, it is one of the noblest cheeses in Apulian tradition. Hung in pairs astride a wooden beam to age, it releases increasingly intense and enveloping aromas.


• Cacioricotta: a semi-hard cheese emblematic of our region, with a cylindrical shape and a bold, appetizing flavor, perfect for complementing traditional Apulian dishes like orecchiette with tomato sauce, meat ragù, or turnip greens.


• Caciotta: simple yet irresistible, this soft-ripened cheese with a thin rind and creamy center is appreciated for its delicate flavor and subtle sour note.

Each Ignalat cheese is born from a centuries-old gastronomic culture and crafted through meticulous processes that tell the story of a generous land.

But the real key to success also lies in innovation and diversification. While Noci stands as a stronghold of dairy tradition, it is also a hub of experimentation where craftsmanship constantly interacts with research and development.

So it is with Caseificio Ignalat. While remaining rooted in its territory and artisanal practices, it looks toward the future every day, investing in advanced production processes, sustainability and traceability. The result is a product range that combines deep roots with international standards. It’s no coincidence that Ignalat cheeses now travel well beyond Puglia, reaching Europe, Asia, the Middle East, and the United States. And yet, each cheese serves as an ambassador of this land, carrying its aromas and flavors with it.

“Working in this region also means feeling a responsibility: to bring Apulian food culture to the world without betraying its soul” Ignazzi emphasizes again.

Noci is not just a place on the map. It is a land that becomes a productive identity, the genuine face of a tradition that renews itself, day after day. A symbol of what Italy does best: turning simplicity into excellence.

We at Caseificio Ignalat are proud to be part of this vibrant, contemporary tradition and to contribute every day to writing new chapters in the history of Apulian dairy craftsmanship.