Moliterno (Lucano: Mulitiernu) is an Italian pasta filata cheese that is produced in a similar manner as caciocavallo and other pasta filata cheeses. [1]
When the cheese is prepared using only sheep milk, it is prepared in a different manner, and is referred to as pecorino moliterno or pecorino di moliterno, the latter referring to the cheese made in the town of Moliterno in the southern Italian region of Basilicata. [1] [2] Pecorino moliterno is produced as a hard cheese, and during the curing process olive oil is rubbed into its surface, which produces a rind to prevent the loss of moisture. [2] When the cheese is first drained into baskets before aging, it takes on the shape of the ridges in the baskets, and some people refer to the cheese as pecorino incanestrato, from the Italian word "canestra" for basket. [2]
Moliterno was first produced in the Calabria and Lucania regions of Southern Italy. [1] Today, it is produced in the Basilicata region of Southern Italy. [1] [3]
Mozzarella is a traditionally southern Italian cheese made from Italian buffalo's milk by the pasta filata method.
Pecorino Romano is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: "[formaggio] pecorino romano" is simply "sheep's [cheese] of Rome".
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.
Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian.
Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.
Sugoall'amatriciana, or alla matriciana, also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale, pecorino romano cheese, tomato, and, in some variations, onion. Originating from the town of Amatrice, the Amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio.
Bocconcini are small mozzarella cheese balls the size of an egg. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples and were once made only from the 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 flavors.
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 and a shredding technique.
The Pallone di Gravina is a firm, semi-hard, 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 1.5 and 2.5 kg, 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.
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta. Olive oil is used mostly to dress raw vegetables, while strutto and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà on Fridays, and trippa on Saturdays.
Pecorino toscano is a firm-textured ewe’s milk cheese produced in Tuscany. Since 1996 it has enjoyed protected designation of origin (PDO) status.
Stracciata is a fresh pasta filata cheese produced in Italy. Stracciata is formed into flat strips of about 4–5 cm wide, 1 cm thick and folded in on itself in a uniform manner or woven wire, made with cow's milk. The name stracciata means "tattered" in Italian.
Granarolo S.p.A. is a food company in Italy, founded in 1957 and based in Bologna. It operates in the fresh milk and dairy-cheese sector, dry pasta, deli meats and vegetable foods.
Red Pecorino is a red Sicilian cheese which was originally developed in Sicily, Italy. In Italian, it is referred to as "Picurinu Rusu". Red Pecorino is made from sheep's milk and Sicilian filate pastes in a technique known as pasta filata which is used in the manufacture of a family of Italian cheeses also known as stretched-curd, pulled-curd, and plastic-curd.
Pecorino di Carmasciano, or simply 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.
