Stracciatella
CREAMY FILAMENTS, AUTHENTIC TASTE: THE APULIAN ART THAT CONQUERS EVERY DISH!
In its simplicity, Stracciatella is a delicacy full of taste to be savored with all the senses.
But what is the secret of the goodness of stracciatella? At Caseificio Montrone, the true Artisans of Flavor prepare it with wisdom, following the Apulian dairy tradition.
The procedure is very simple: the cream is mixed with filaments of mozzarella pastry, the so-called shredded meats, immersed in the cream that emerges from the milk.
Stracciatella lends itself to many different uses, it can be used to make béchamel but also as a star ingredient in baked first courses, pizzas, appetizers and side dishes.
And from stracciatella comes the irresistible Burrata di Andria P.G.I. of the Montrone Dairy, which contains a fresh and delicious filling. In short, a product that never ceases to amaze.
Nutritional information
Average values per 100gr of product| Energy value | 336 Kcal/100g – 1387 Kj/100g |
| Fat of which saturated fatty acids | 33,0 g/100g 23,5 g/100g |
| Carbohydrates of which sugars | 0,85 g/100g 0,8 g/100g |
| Protein | 8,9 g/100g |
| Salt | 0,65 g/100g |
Ingredients: RAW MILK, BREAD, salt, rennet and acidity regulator: citric acid*.
*Citric acid is widespread in nature and occurs naturally in milk. It is used for the production of Stracciatella, as a substitute for milk enzymes, to enhance the sweet taste of fresh milk.
Allergens: milk and lactose
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