"Neapolitan pizza Neapolitan pizza (Italian: ""pizza napoletana"") is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Roma tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state. Neapolitan pizza is a Traditional Speciality Guaranteed (TSG) product in Europe, and the art of its making is included on UNESCO's list of intangible cultural heritage. This style"
"and several are recognized as Prodotto agroalimentare tradizionale (traditional regional food product) like ""Caciocavallo podolico"" (produced using only milk from the Podolica cattle breed), ""Caciocavallo di Castelfranco"" (from Miscano valley in the Apennines) or ""Caciocavallo di Godrano"" (often called ""caciocavallo palermitano""). Caciocavallo Silano is made with cow’s milk in designated areas of Southern Italy, in the regions of Basilicata, Calabria, Campania, Molise, and Apulia, and gained protected geographical status in 1993. Arabic: Kashkawane (Arabic: قشقوان). Each of these local speciality cheeses is different from both Caciocavallo Silano and each other. Caciocavallo Caciocavallo is a type of stretched-curd cheese made out"
"Stracciatella di bufala Stracciatella di bufala () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia, using a stretching (pasta filata) and a shredding technique. Stracciatella cheese is composed of small shreds—hence its name, which in Italian is a diminutive of ""straccia"" (""rag"" or ""shred"") meaning ""a little shred"". It is a stretched curd fresh cheese, white in colour, and made the whole year round, but is thought to be at its best during the spring and summer months. This ""stracciatella"" is unusual in that buffalo herds and"
"Mozzarella Mozzarella (, ; ) is a traditionally southern Italian spun paste dairy made with Italian buffalo's milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used. In Italy, mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as ""Mozzarella di Bufala Campana"" is"
"mozzarella, widely used in the food-service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning. Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. Others can be made through the direct acidification of milk. In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name ""Mozzarella di latte di bufala"" because Italian buffalo is in all Italian regions. Only selected ""Mozzarella di bufala campana PDO"" is a type, made from the milk of Italian"
"Each cheese is about the size, shape and colour of a hardboiled egg: indeed an alternative name used is Uova di bufala, or “Buffalo eggs”. Baby (""bambini"") bocconcini can also be purchased; these are a smaller version about the size of large grapes. Bocconcini of water buffalo’s milk are still produced in the provinces of Naples, Caserta and Salerno, as ""bocconcini alla panna di bufala"", in a process which involves mixing freshly made Mozzarella di Bufala Campana DOP with fresh cream. A ""Bocconcino di Bufala Campana DOP"" is also made, which is simply Mozzarella di Bufala Campana DOP, produced in"
"Buffalo mozzarella Buffalo mozzarella (; ) is a mozzarella made from the milk of Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno. The term mozzarella derives from the procedure called ""mozzare"" which means ""cutting by hand"", separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls. It is appreciated for its versatility and elastic texture and often called ""the queen of the Mediterranean cuisine"", ""white gold"" or ""the pearl of the table"". The buffalo mozzarella sold as"
"Formaggio di Fossa Formaggio di Fossa is a cheese from Sogliano al Rubicone in the Emilia-Romagna region of Italy. The cheese's name, which literally means ""cheese of the pit"", is derived from the process of ripening the cheese in special underground pits dug in tuff rock. The cheese is currently produced in the areas between the Rubicon and Marecchia river valleys. In 2009 formaggio di fossa was granted Denominazione di Origine Protetta status, the Italian equivalent of protected designation of origin. Fossa cheese is made with either sheep's milk, cow's milk, or a mixture of the two. The cheese typically"
"Filiano festival where you can taste the cheese produced by the different farmers. Pecorino di Filiano Pecorino di Filiano, is a firm cheese from the Italian region of Basilicata which is made from sheep milk. It was granted Protected designation of origin (PDO) in 2007. Pecorino di Filiano is produced in the province of Potenza, in the communes of Atella, Avigliano, Balvano, Baragiano, Barile, Bella, Cancellara, Castelgrande, Filiano, Forenza, Ginestra, Maschito, Melfi, Muro Lucano, Pescopagano, Picerno, Pietragalla, Pignola, Potenza, Rapolla, Rapone, Rionero in Vulture, Ripacandida, Ruoti, Ruvo del Monte, San Fele, Savoia di Lucania, Tito, Vaglio, Vietri di Potenza. Every"
"Caprino cheese Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, ""capra"". With modern methods of production, the cheese is made from cow's milk, as well, or a combination of both cow's and goat's milks. The two major styles of caprino are ""fresco"" (fresh) and ""stagionato"" (aged). The cheese begins production by adding a whey-based starter culture to whole or part-skim raw milk. The milk is then heated to promote coagulation that takes place within 24 hours. Once the coagulation occurs, the curd is"
"herd-book for the buffalo was opened in the following year. The Mediterranea Italiana breed was officially recognised in 2000. In the past the buffalo was widely used as a draught animal. Buffalo also kept waterways and drainage channels clear of weed, swimming in the deeper parts and wading in the shallows. The Mediterranea Italiana is raised and selectively bred principally for the production of the buffalo milk used to make buffalo mozzarella, notably the Mozzarella di Bufala Campana of Campania, which has Denominazione di origine protetta (DOP) status. Other dairy products including burrata, caciotta di bufala, ricotta di bufala, scamorza"
"Bocconcini Bocconcini (; singular Bocconcino, ) are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffalo. Nowadays they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours. This cheese is described by its Italian name which means ""small mouthfuls"". It is made in the ""pasta filata"" manner by dipping curds into hot whey, and kneading, pulling and stretching."
"Pecorino di Filiano Pecorino di Filiano, is a firm cheese from the Italian region of Basilicata which is made from sheep milk. It was granted Protected designation of origin (PDO) in 2007. Pecorino di Filiano is produced in the province of Potenza, in the communes of Atella, Avigliano, Balvano, Baragiano, Barile, Bella, Cancellara, Castelgrande, Filiano, Forenza, Ginestra, Maschito, Melfi, Muro Lucano, Pescopagano, Picerno, Pietragalla, Pignola, Potenza, Rapolla, Rapone, Rionero in Vulture, Ripacandida, Ruoti, Ruvo del Monte, San Fele, Savoia di Lucania, Tito, Vaglio, Vietri di Potenza. Every year in September in the region of Basilicata is organized the Pecorino di"
"world. There are producers in Switzerland, the United States, Australia, Mexico, Brazil, Canada, China, Japan, Venezuela, Argentina, the United Kingdom, near Macroom in Ireland, Spain, Sweden, Colombia, Thailand, Israel, Egypt, India and South Africa, all using milk from their own herds of water buffaloes. Buffalo mozzarella from Campania bears the ""Mozzarella di Bufala Campana"" trademark. In 1993, it was granted Denominazione di origine controllata (DOC) status, in 1996 the trademark received registry number 1107/96 and in 2008 the European Union granted Mozzarella di Bufala Campana Protected Geographical Status and PDO indicator. The Consorzio per la Tutela del Formaggio di Bufala"
"Caciocavallo Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. The Italian name of the cheese ""caciocavallo"" literally means ""horse cheese"" and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal"
"Morlacco Morlacco or Morlacco di Grappa cheese originates from Mount Grappa (provinces of Vicenza, Treviso, and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia. The local Burlina cows - a breed that is at risk of extinction - produced the milk used for this cheese. The Burlina cow is small and hardy and has a piebald black and white coat. Today, Morlacco di Grappa cheese is once again produced on Mount Grappa with skimmed milk from the evening’s milking mixed with"
"Podolic breed is reared in the wild throughout the southern Apennine mountains. In the Basilicata region the cheese is produced in the province of Potenza (at Brienza, Forenza, Viggiano, Atella, San Fele, Calvello, Pescopagano, Pietrapertosa, Tolve and Lagonegro), and in the province of Matera (at Accettura, Salandra, Stigliano and Ferrandina). For some time now a process has been undertaken with the purpose, of achieving the European Dop mark for Lucanian Caciocavallo Podolico and which has already led to the drafting of production regulations. Lucanian Caciocavallo Podolico is a stringy cheese. The milk, which comes entirely from the morning’s milking, must"
"consumed promptly, while they are still soft and fresh. Stracciatella di bufala Stracciatella di bufala () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia, using a stretching (pasta filata) and a shredding technique. Stracciatella cheese is composed of small shreds—hence its name, which in Italian is a diminutive of ""straccia"" (""rag"" or ""shred"") meaning ""a little shred"". It is a stretched curd fresh cheese, white in colour, and made the whole year round, but is thought to be at its best during the spring and summer months."
"Bastardo del Grappa Bastardo del Grappa is a traditional cheese produced in the foothills of Monte Grappa massif and in the provinces of Treviso, Belluno, and Vicenza, in Italy. Bastardo del Grappa is a certified PAT cheese qualifying it as a genuine Italian product. The history of the semi-fat cheese ""bastardo"" dates back to 800 AD, a time in which it was produced in the pastures of the Veneto region. It is so named because of the milk, with the addition of goat's milk in its composition, can not be turned into Morlacco cheese. Although the story also shows that"
"the Gorgon in the ""Inferno IX"". Bloom masters the monster by digesting her."" Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along"
"when shipped for preservation. ""Caprino stagionato"" is often aged 20–40 days or longer depending on the region, which gives the cheese a saltier and tangy flavor. The shape is small and square or marshmallow-shaped. The rind is often thin and yellow or reddish in color. Caprino cheese Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, ""capra"". With modern methods of production, the cheese is made from cow's milk, as well, or a combination of both cow's and goat's milks. The two major styles"
"Pecorino di Carmasciano Pecorino di Carmasciano, more commonly known as Carmasciano, is an Italian cheese of the Pecorino family of cheeses made from sheep's milk. It has been recognized since 2009 by the Italian Ministry of Agricultural, Food and Forestry Policies as a ""prodotto agroalimentare tradizionale"" (), abbreviated as PAT. Pecorino di Carmasciano was featured at Expo 2015 in Milan. Carmasciano cheese is produced in the area known as Carmasciano, which is constituted by the towns of Guardia Lombardi, Rocca San Felice, and Frigento in the mountains of Alta Irpinia in the Italian Province of Avellino of the Campania region."
"early 20th centuries, influencing the cuisine of the country (which was otherwise dominated by meat and dairy products that the narrow Ligurian hinterland would have not allowed). Pasta dishes based on the use of ""guanciale"" (unsmoked bacon prepared with pig's jowl or cheeks) are often found in Lazio, such as pasta ""alla carbonara"" and pasta ""all'amatriciana"". Another pasta dish of the region is ""arrabbiata"", with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes like the entrail-based ""rigatoni"" with ""pajata"" sauce and ""coda alla vaccinara"". Iconic of Lazio is cheese made from ewes' milk (Pecorino Romano), ""porchetta"""
"Pecorino Pecorino is a family of hard Italian cheeses made from sheep's milk. The word derives from Italian ""pecora"" meaning sheep. Of the six main varieties of Pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. Most Pecorino is produced on the island of Sardinia, though its production is also allowed in Lazio and in the Tuscan Provinces of Grosseto and Siena. Ancient Roman authors wrote"
"entire area of Vicenza and Trento and part of the provinces of Padua and Treviso. Asiago cheese which is produced and matured in dairies located more than above sea level, using milk from farms also more than above sea level, is entitled to the additional label ""Product of the Mountains"". Similar cheeses are produced elsewhere, principally in the United States, using different techniques and cultures that produce a cheese of a similar appearance, but with a different taste. The best-known of these is Wisconsin Cheese, a ""mezzano"" cheese with a sharper flavour (""piccante"") than the Italian. Between the 10th and"
"Robiola Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word ""rubeole"" (ruddy) because of the color of the seasoned rind. Varieties of Robiola are produced across Piedmont from the provinces of Cuneo, Asti and Alessandria and into Lombardy. It is one of the specialties of the Aosta Valley. The taste and appearance of Robiola"
"technique of making formaggio di fossa dates back to the 15th century. Formaggio di Fossa Formaggio di Fossa is a cheese from Sogliano al Rubicone in the Emilia-Romagna region of Italy. The cheese's name, which literally means ""cheese of the pit"", is derived from the process of ripening the cheese in special underground pits dug in tuff rock. The cheese is currently produced in the areas between the Rubicon and Marecchia river valleys. In 2009 formaggio di fossa was granted Denominazione di Origine Protetta status, the Italian equivalent of protected designation of origin. Fossa cheese is made with either sheep's"
"Pallone di Gravina The Pallone di Gravina is a firm, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy. It is made in the ""pasta filata"" style weighing between , in a pear-like shape, ball or balloon (""pallone""), and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera. In 2016 the comune of Gravina made an application for the cheese to receive PDO status within the European Union. The rind is hard, smooth and straw-coloured,"
"the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of Sardinia. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Most of the cheese is now produced on the island, especially in Macomer. Pecorino Romano must be made with lamb rennet paste derived exclusively from animals raised in the same production area, and is therefore not compatible with vegetarianism. Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano. Its distinctive aromatic, pleasantly sharp,"
"Fontina Fontina (French: Fontine) is an Italian cow's milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of and fed only with rich grass to give it a distinctive aroma. Fontina has PDO status under European law. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45%. It can be identified by a ""Consorzio"" (Consortium) stamp of the Matterhorn including the script ""FONTINA"". As with many other varieties, the name ""Fontina"" has"
"Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along with spores of the mold ""Penicillium glaucum"". ""Penicillium roqueforti"", used in Roquefort cheese,"
"pasta dishes, and used to be the natural choice for most Italian regions from Umbria down to Sicily, rather than the more expensive Parmigiano-Reggiano. It is still preferred today for the pasta dishes of Rome and Lazio, for example Pasta dressed with sugo all'amatriciana, Pasta Cacio e pepe, and Pasta alla Gricia. Pecorino Pecorino is a family of hard Italian cheeses made from sheep's milk. The word derives from Italian ""pecora"" meaning sheep. Of the six main varieties of Pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is probably the best"
"di Murazzano, a DOP cheese made with sheep's milk or a mixture of sheep's and cow's milk. Delle Langhe The Delle Langhe, also called Pecora delle Langhe or Langarola, is a breed of domestic sheep indigenous to Piedmont, in north-western Italy. It is a rough-woolled breed of southern Mediterranean type, and originates from the mountainous area of the Alta Langa, where the Apennines meet the Alps, in the province of Cuneo. It is raised mainly in the Langhe, but is found in several other regions of Italy including Abruzzo, Basilicata, Emilia–Romagna, Liguria and Tuscany. In the early twentieth century, attempts"