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Typical products of the Province of Bari

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Caciocavallo

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The cheese is a semi-hard cheese made of spun paste, made from cow's milk. The shape is pear-shaped head and with the weight variable from 1 to 3 kg. The crust is thin, smooth, marked yellow color. The dough is smooth, scaly forms a long maturation period, with a slight holes, and white or yellow, more intense outward. The flavor, influenced by the time of maturity can range from very mild to strong.

Production Process

After filtration, the raw milk is acidified by addition of serum-natural starter culture, deriving from previous machining operations. The coagulation, after heating the milk to a temperature of approx. 40 ° C, is obtained by the addition of bovine rennet liquid (35-40 ml per 100 kg). The use of kid rennet paste affects the spicy flavor of the cheese. The manual breaking of the curd by thorns of wood is continued until granules the size of a chickpea. The stop of the curd in the whey is continued for a time of 2-3 h. Spinning takes place in boiling water and the curd is molded into the classic pear shape with head. The individual shapes are placed in cold water for times varying according to the size, up to firming. The cheese is salted in brine at a temperature of 15-20 ° C. The shapes remain immersed in the brine for a time equal to approx. 8-9 h per kg of product. Depending on the type, the ripening is continued for a period of 3-6 months at a temperature of approx. 15 ° C.

Burrata

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The burrata is a fresh cheese made from cow's milk, with an outer layer of pasta filata that contains inside pieces of pasta filata cheese and cream, obtained for outcrop.
The shape is spherical and weight from 300 g to 1 kg. The surface is smooth and shiny, without rind, milk-white color, and the structure is superimposed fibrous layers, which releases the cut pr slight compression of the milky liquid. The dough may have pockets in which accumulates the milky liquid. The flavor is typical of fresh dairy, tending all'acidulo. The smell is typical of cream, fragrant, delicate, with a hint of slightly sour milk.

Production Process

Cow's milk is pasteurized filtered and acidified to pH 6.1 to 6.2 by means of natural whey, obtained from the serum of the previous day's processing left at room temperature. The coagulation, after heating of the milk to 35-36 ° C, is obtained in 20-25 minutes by the addition of liquid bovine rennet. The curd breaking is performed with a thorn of wood or steel in the form of "pound" or "onion" to obtain granules the size of a pea or nocella. After sedimentation, the curd is manually extracted and mail to mature (2-4 h) of steel tables at room temperature. The spinning of the dough takes place by immersion in hot water, possibly with salt added, at a temperature of 85-90 ° C. The paste is molded in the shape of sphere, within which is practiced a cavity in which are added pieces of pasta filata cheese and cream, obtained for outcrop. After the hot molding of the dough, the individual pieces are placed in cold drinking water for different times (20-30 ') as a function of the size, up to firming. If it is not foreseen the use of water with salt added at the stage of manufacture, may be provided for the salaturain brine.

Cacio

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The cheese is a cheese made from sheep's milk or goat bred in Puglia, mixed with cow's milk. Its organoleptic characteristics are closely related to the type of livestock feed.
Has a cylindrical shape (diameter 26-30 cm, height 12.6 cm) plates. If seasoned crust has thick dark brown. The paste is compact, tough and dry and has obvious holes and irregular. The flavor is intense, sometimes hot, the smell is pleasant. If eaten fresh (without ripening) or a month or so of production ('nciratu) is more buttery, savory and sweet-smelling.

Production Process

Raw milk from sheep or goat, added to cow's milk is filtered directly on the boiler plated copper, with fine weave cotton cloth or a fine mesh strainer and heated to 35 ° C in direct fire, with added liquid rennet, lamb or veal (170-200 mL / t). The coagulation takes place in 30 minutes and after 15 minutes of toning, the clot is broken up with a wooden stick called "ruotolo." The curd is allowed to stand for a few minutes and pressed manually on the bottom of the boiler. Subsequently extracted with slotted spoon and transferred in wicker baskets of rushes (fische) posted to bleed on wooden planes inclined. The shapes are pressed manually and stir inside the wicker baskets in order to give the product its final form, after which they are transferred and stacked on wooden shelves for 2-3 hours in cheeses produced in the previous days. Salting is carried out dry, sprinkle with salt first top plate and the next day, the remaining area. The shapes, still in fiscelle, are left under load for 2-3 days, changing position in the stack. Then you pull out the strainer and bring in aging rooms.

Ricotta Forte

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“Strong” ricotta made from cow's milk whey, sheep, goat or mixed consistency is soft, creamy and spreadable, and cream color. May be present on the surface a layer of oily yellow color. The taste is very spicy and tasty. The smell is very pungent but pleasant.

Production Process

The vaccine serum, sheep, goat or mixed, possibly with the addition of milk (approx. 12%), is filtered, placed in the boiler of copper or steel and heated slowly to direct fire until reaching 75-80 ° C, keeping the mass under stirring with a thorn of wood. Outcrop of serum-denatured proteins is suspended heating and stirring, followed by a pause of approx. 10 min. Subsequently, the mass is collected by skimmer and placed in molds. Purging of the sheet occurs at 15-25 ° C for 3-4 days on wooden tables inclined concurrently at the start of rancidity. Extracted from wicker baskets, the mass is mixed with salt (20 g per kg) and placed in containers conical glazed terracotta or wood, where during the vesting period (approx. 5 months) shall promote continuous mixing for enzyme activities and the homogeneous consistency of the dough and creamy.

Ricotta

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Fresh ricotta cheese, made from cow's milk whey, sheep, goat or mixed, has a cylindrical shape and weight varies from 100 to 500 g. The exterior has a rough surface, white milk. The flavor is typical of dairy fresh, delicately acidulous. The smell is distinctive, fragrant of dairy

Production Process

After filtration, the serum cow, sheep, goat or mixture is placed in a copper or steel and heated slowly to direct fire until reaching temperature of about 70 ° C, keeping the mass under stirring with a thorn of wood. One proceeds to the addition of milk and, optionally, salt; then the temperature of the mass is raised to 83-95 ° C. Outcrop of serum-denatured proteins is suspended heating and stirring, facendoseguire a stop ca.15 min. Subsequently, the mass is collected by skimmer and placed in fiscelle. There is no phase of maturation and the product is sold fresh.

Scamorza

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The smoked cheese is a fresh cheese made of spun paste made from cow's milk with a maturity period of 1 or 2 weeks. He pear-shaped with a short neck or head and the weight is usually 500 g. The crust is thin, white or yellow, more or less intense depending on the time of maturation. In undercrust and in the first layers of dough sheets in the structure is typically superimposed. The taste is slightly sweet or savory. The smell is delicate and pleasant.

Production Process

After filtration, the raw milk is heated to a temperature of 36-38 ° C in a copper and added to serum-natural starter culture, deriving from the previous day's processing. The coagulation of milk is obtained in ca. 20-30 min by the addition of liquid bovine rennet, which follows the firming of the curd. The curd is broken by wooden thorns is pursued to obtain granules the size of a walnut. The maturation of the curd occurs under the whey for a time ranging from 30 min to 3 h. The curd is extracted manually with the aid of the thorn or slotted spoon and left to mature for 4-24 h planes of wood or steel. The spinning of the dough takes place by immersion in hot water, possibly with salt added, at a temperature of approx. 90 ° C. After shaping pear-shaped surmounted by a short neck or head, the individual pieces are placed in cold drinking water for times ranging up to harden. The cheese is salted by immersion in brine saturated for a time varying as a function of the size and flavor that is desired. E 'provided for the marketing of fresh scamorza, without maturation, or it can be provided for a phase of maturation (scamorza Altamurana) of the duration of 7-14 days. The scamorza can undergo a process of smoking.

Barattiere

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The “barattiere”, Cucumis melo L., gathers immature, is eaten raw without seasoning, often accompanying the pasta topped with ricotta cheese or as an ingredient in various salads.
The fruit is hairless tend to form spherical, sometimes slightly tapered in the pedicle.
The weight fluctuates around 400-600 g but also can meet more than 1000 g. The color of the fruit epicarp
immature is different shade of green, while at physiological maturity turns yellow. The flesh is crisp at first, then, as the fruit ripens, it becomes increasingly soft, tasty and fragrant, while the color is green at the beginning of various
tone, tends to pink in most mature fruits. And 'welcome by consumers for the absence of the bitter taste, the high water content, low sugar content, the feeling of freshness and good digestibility, certainly better than the cucumber.

Production Process

The planting of the crop is by direct seeding or transplanting is in the open air in small tunnels and greenhouses to advance or retard the harvest in late summer-early fall. The plant takes sarmentoso aspect stems with dark green, thin, with long internodes, produces an average of 4-6 fruits per plant. The harvest is done serially when the fruits are firm texture and crisp. Proceed with the accretion of the fruit the seeds swell, become hard and must be eliminated at the time of consumption and this increases the percentage of scrap.

Cima Di Rapa

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The top of turnip (Brassica rapa L.), is also known as 'broccoli di rapa'. The edible portion consists dall'infiorescenza, whose buds are green of different shades, and the younger leaves that are small, with entire margin or subintero and have waxy bloom. Puglia is the region with the richest heritage of populations of turnip top, the work of many years of selection carried out mainly by farmers. They take their name from the time of collection, the duration of the crop cycle, from cultivation area. Examples are: 'Quarantine of Otranto', 'ninety Nardo', 'Cima di Fasano big', 'Natalina Taviano or Bisceglie', 'Late of Martina Franca', 'the March', 'Garganey', 'Marzarola' Putignano, Nuts, Carovigno, etc.. This offers the possibility to dispose of the product from August to maggio.La turnip top has a distinctive flavor, it consumes only cooked in many recipes often in combination with mashed beans, orecchiette, beans, farinella, etc..

Production period

Throughout the year.

History and tradition

Written documents have not been found since the production process passed down from generation to generation. The traditionality is ensured by the constancy of the production method adopted by a time greater than as required by law. Then you pull out the strainer and bring in aging rooms

Cipolla di Acquaviva delle Fonti

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Acquaviva onions (Allium cepa L.) bulbs are characterized by sub-spherical with tunics fleshy and succulent taste and odor strong, surrounded by other tunics with protective, thin, papiracee ranging in color from reddish to copper. The bulbs are compact, with high specific weight, with diameters varying from 7 to 15 cm, in relation to cultivation techniques and the nature of the soil.
The onions are marketed often intertwined with each other through leaves to form the classic "serte." In other cases you can find onions from Acquaviva loose in heaps on the shelves of the local markets ..

Production Process

The onion Acquaviva is cultivated in medium-textured soils tend to loamy, well-drained and ventilated sufficiently deep and mostly mild microclimate.
It is sown in February, collected in July and sold in the month of August.

Production period

summer

History and tradition

The traditional onion Acquaviva is evident from the following historical documents: History of the Church of Palatine Acquaviva delle Fonti from 1779 to 1875 with a brief historical conditions of civil Church 465-1778 Knight Sebastiano Luciani Canon Palatine. Presence in popular culture of poems dedicated to the onion Acquaviva enough to identify the common "U Paìs of the cpodde."

Funghi Sott’olio

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The mushrooms in oil comes mainly from crops or even outdoors in a protected environment of Pleurotus ostreatus Kummer (pleuroto), which has found widespread use in the area of the Murgia. It grows on logs, branches, stumps, roots or residual vegetation of herbaceous deferred. It has a hat-shaped shell or fan with a diameter of 5-15 cm with short stem, fruits in autumn and spring with a temperature below 18 ° C. The production stands at 20-22 kg/100kg substrate. The fungus oil retains its natural color (gray and light gray slate with shades of pale blue or hazel for the hat and predominantly white stem), has a firm consistency in the stem and fleshy in the hat, delicate taste.

Production Process

The mushrooms are washed thoroughly, they make school, you bring to a boil the vinegar in a saucepan, then descend the mushrooms and make boil for a few minutes. After having made them drip dry, settle in layers in previously sterilized glass jars, making sure to season each layer with garlic, parsley and chilli chopped. Finally, cover with extra virgin olive oil. In some municipalities use different wild mushrooms in the area as nails, mushrooms, cardoncelli (Pleurotus eryngii) and also change the essences used for seasoning

Lampascioni Sott’olio

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The lampascione, Leopoldia comosa Parl., Also referred to as 'wild onions with a bow', 'muscaro', 'porrettaccio', is a bulb whose average weight of marketable is about 16 g and can vary from 5 to 45 g, with a diameter of 20 -50 mm. The shape can be assimilated to that of a small spinning top. The color of the outer skin varies dall'albicocca light pink to salmon pink. The edible portion is around 85% and increases with increasing weight of the bulbs. And 'common in Apulia especially in the hilly areas and in non-cultivated areas. The collection is hand, very tiring because the bulb is located at a depth of 20-30 cm and, especially in the past, occurred with the aid of a particular type of hoe longer than the traditional one.

Production Process

Main tasks: cleaning the bulbs with the elimination of the roots and outer tunics, cut a cross in the walker or disk, cleaning and maintenance of water to decrease the bitter taste typical of lampascione. You put on a pot with a mixture of water and vinegar in equal parts when it comes to a boil descend the lambascioni and cook for 15-20 minutes. Then drain them, dry, are arranged in glass jars, making sure to season each layer with garlic, parsley or mint leaves or crushed red pepper; eventually cover with extra virgin olive oil.