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Products and ingredients — Page 3

Traditional Italian products explained through sources and territories. Page 3.

24 / 108 results
Small wheels of hard mixed-milk cheese in a dairy overlooking the Campanian mountains
Product · Campania

Formaggio duro di latte di pecora, capra e vacca*

Up in the Benevento hinterland, among the Matese, Mutri and neighbouring highlands and the mountain districts of Cusano, dairies for this mixed-milk hard cheese are usually set in the hills…

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Editorial illustration of Caciocavallo affumicato
Product · Campania

Caciocavallo affumicato

It hangs as a modest, nearly round form, finished with a rather soft little head bound in plant fibre.

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Amber Malaca in a glass, with a barrel in the soft light of a cellar
Product · Campania

Malaca

Guardia Sanframondi, in the Benevento hinterland, is where Regione Campania places Malaca.

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Editorial illustration of Caciottina canestrata di Sorrento
Product · Campania

Caciottina canestrata di Sorrento

Caciottina canestrata di Sorrento is a cheese whose origin Regione Campania ascribes to the Sorrento peninsula, treating that whole coastal zone as the ancient home of the little form.

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Dense white buffalo mascarpone lifted by a spoon from a ceramic bowl
Product · Campania

Mascarpone di Bufala

In Eboli, Battipaglia and Bellizzi, Mascarpone di Bufala is a cream rather than a firm cheese: snow-white shading toward porcelain, soft and dense, whipped until it looks even and silken.

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Cut Pecorino di Pietraroja beside olive oil and a demijohn in a pantry
Product · Campania

Pecorino di Pietraroja*

Pietraroja, in the Benevento hills, is the comune tied to this pecorino. Milk for the cheese is meant to come from ewes kept in the production area, taken in a double milking at evening and…

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Small fresh scamorzini tied by hand against the Matese landscape
Product · Campania

Scamorzini del Matese*

Scamorzini del Matese is a pasta filata cheese made with whole cow’s milk from animals raised in the production zone.

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Large Matese provolone hanging in a dairy, with a cut wedge on the table
Product · Campania

Provolone*

High on the Matese massif, in mountain communes of the Benevento hinterland such as Castello del Matese and San Gregorio Matese, this cheese is a pasta filata made with whole cow’s milk from…

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Editorial illustration of almond paste worked by hand with almonds and orange peel
Product · Sicily

Pasta di mandorle

The first move is almost austere. Pasta di mandorle begins with ground almonds and sugar: a pale pairing that already hints at richness without needing a long list of extras.

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Editorial illustration of an aged Granone lodigiano wheel opened to show its crumbly paste
Product · Lombardy

Granone lodigiano

Begin with the map, not the knife. Granone lodigiano is tied to the country around Lodi in southern Lombardy.

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Editorial illustration of Casoperuto e marzolino*
Product · Campania

Casoperuto e marzolino*

Each piece is modest, from two hundred and fifty to four hundred grams, with a rustic, ancestral look: straw yellow on the outside, a white interior that leans toward the same pale gold…

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Editorial illustration of Fragolino
Product · Campania

Fragolino

According to Regione Campania, Fragolino is an old speciality found across the region, otherwise known as a strawberry rosolio.

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Editorial illustration of Caso conzato*
Product · Campania

Caso conzato*

Caso conzato, also recorded as conciato romano, is a cheese whose identity sits in the dressing as much as in the curd.

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Editorial illustration of Liquore al tartufo nero
Product · Campania

Liquore al tartufo nero

Bagnoli Irpino is where this liqueur took shape, and it has been made there for at least thirty years.

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Editorial illustration of Scamosciata
Product · Campania

Scamosciata

In the Beneventano, according to Regione Campania, Scamosciata is a tasty cow’s-milk cheese whose appeal sits in a quiet contrast: a very full flavour carried by a soft, yielding body.

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Close-up of purple aubergines with green calyxes
Product · Sicily

Melanzane: one ingredient, many transformations

Hunger meets the fruit first as a generous cut: thick slices taken lengthwise, brushed with olive oil mixed with garlic, then set to grill until the surface takes heat and the garlic perfume…

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Editorial illustration of Fiordilatte
Product · Campania

Fiordilatte

In Campania this is a fresh stretched-curd cheese with long local traditions. What draws the appetite first is the milk itself: a flavour that stays very fresh, with a gentle, acidulous lift…

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Sicilian cassata decorated with candied fruit
Product · Sicily

Cassata siciliana

Begin with the structure you can almost hold in the mind before the knife arrives. A layer of light cake forms part of its outer structure, not as a forgotten base but as a pale envelope…

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Editorial illustration of O' Peluso*
Product · Campania

O' Peluso*

Across the inland provinces of Salerno and Avellino, O' Peluso takes a rounded or slightly oblong form, ivory-white or a shade warmer depending on the milk.

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Editorial illustration of Formaggio morbido del Matese*
Product · Campania

Formaggio morbido del Matese*

High ground around the Matese, including country near Pietraroja in the Benevento area, is where this soft cheese belongs in the Campania record.

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Editorial illustration of Caciocchiato
Product · Campania

Caciocchiato

Ariano Irpino, in the province of Avellino, is the commune Campania’s regional notes tie to Caciocchiato.

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Editorial illustration of Caciotta di capra dei Monti Lattari
Product · Campania

Caciotta di capra dei Monti Lattari

Caciotta di capra dei Monti Lattari is a goat cheese tied to the mountain chain that forms the backbone of the Sorrentine Peninsula, split between the provinces of Naples and Salerno.

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Editorial illustration of Cuffianella*
Product · Campania

Cuffianella*

Cuffianella is a fresh cheese tied to Cuffiano, a hamlet of Morcone in the Benevento hinterland.

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Pale pear-shaped Scamorza cheeses tied with cord, one cut open to show the compact paste
Product · Campania

Scamorza

Scamorza is a cow’s-milk cheese of pasta filata with a semicooked paste, made from cow’s milk across Campania and produced through the whole year.

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