The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
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The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The smoked shelving is seasoned for a few days and then be immersed in a liquid smoke: this gives it a more spicy taste. The oldest method of smoking provides, on the other hand, the exposure of the scamorza to burnt beech wood chips.
Great to eat at the cut and grilled delicacy.
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The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
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Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
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The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
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