The Caciocavallo: The cheese is a cheese made of spun paste with a rounded shape typical of southern Italy, a "bag" made from milk fat of cows podolico particularly with the addition of only rennet, milk enzymes and salt. These cows are bred in the wild, as if they were sheep grazing in the Mediterranean to the steppes of the Apennines in places full of trees and plants of the undergrowth. The presence of aromatic plants in the area where the animal has been feeding its characteristic aromatic notes and scents, so that, for example, in spring it assumes a characteristic pink color due to the strawberries eaten by animals. Typical of all the regions which formed the Kingdom of the Two Sicilies, had such a reputation, to inspire even popular sayings such as "to the end of the cheese," by analogy to its shape, strangled by a rope at the top.
The Extra Virgin Olive Oil: Olive oil is an edible oil is characterized by a very high content of monounsaturated fat. In the typology is derived from the mechanical pressing virgin olive, fruit of the species Olea europaea. Product originating in the traditional food of the Mediterranean, and in particular of Puglia is one of the first Italian region in terms of production and the achievement of the highest quality standards.
The Orecchiette: The Orecchiette are a type of pasta typical of the Puglia region, whose shape is approximately that of small ears, hence its name. Tarantino is still in use in the synonym "chiancarelle" or recchted. Their size is about 3 / 4 of a thumb, and appear as a small white dome, with the center thinner than the edge and the rough surface. There is also a version made without the dome shape, better known as "dragged". In all variants, are made using only whole wheat flour, water and salt. The recipe is typical of the region with turnip greens, or who sees them together with the strong sheep's ricotta.
The Troccoli: The "Troccoli" owe their name to the special tool (easy to find in the South) with which you cut: a rolling pin fitted with fluted circular saw blades called "troccolaturo", a direct descendant of the "iron macaroni" century. The Troccoli, similar in format to macaroni alla chitarra (spaghetti type of square section), but short and coarse grain are typical of the Gargano and Daunia, the ancient name of the province of Foggia. Marked with robust sauces, strictly with the addition of cacioricotta Pugliese cheese, also lend themselves to more imaginative culinary variants.
The "Scaldatelli": The scaldatelli are the result of a recipe as old as humble. Their birth dates, in fact, the Apulian tradition centuries ago that saw the "scaldatelli" a real substitute for bread. The ingredients are simple and natural oil, flour and wine, with the addition of natural flavors. The result is a product that over the years has become a delicious "meals" to be enjoyed in various ways: as an aperitif or as a snack during the trip. The craftsmanship, quality of raw materials and the special brew, make this product a friable scaldatelli to tradition and how to appreciate our palate.
