¥ 1,750 ¥ 1,890 incl. tax
The best cheese to be grilledA stretched curd paste, white in color, soft and elastic when bitten, plain scamorza or scamorza bianca is a masterpiece of Italian (Apulian in particular) dairy tradition. Its name originates from the verb “scamozzare”, which means to cut off and refers to a particular process of “strangling” the paste at about a third of its height from the top, using the fingers, and then secure the peculiar pear-shaped with a string. It is usually tied in pairs. Nowadays, the traditional pear shape can also be obtained by using a mechanical system. It is basically a dried mozzarella and can substitute it to have a more dominant and stronger taste. The most demanding ones can also try it grilled, combined with prosciutto, speck or vegetable. this scamorza doesn’t contain any animal rennet, and this is why it has got the vegetarian certification by the Associazione Vegetariana Italiana (Italian Vegetarian Association).
Average nutritional values per 100 g
There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.
A common method of making cheese in Southern Italy, this type of cheese is made by plasticizing and kneading the fresh curd in hot water. As you can see from the words pasta (dough) and filata (fibrous), the dough is fibrous and elastic, and has a taste of fresh milk.
Thanks to the fertile plains and bright climate, Apulia, often referred to as “the Italian food store”, is harvested with abundant ingredients such as wheat, fruits and vegetables. In this area, Burrata with its creamy texture and stretched curd cheese made from cow milk such as scamorza is famous.
¥ 900 incl. tax