Spun pasta artfully

In its simplicity, Stracciatella is a richly flavoured delight to be savoured with all the senses.

But what is the secret to the goodness of Stracciatella? At Caseificio Montrone, the true Artisans of Flavour prepare it with wisdom, following the Apulian dairy tradition.

The procedure is very simple: the cream is mixed with strands of mozzarella cheese, the so-called “sfilacci”, dipped in the cream that rises from the milk.

Stracciatella lends itself to many different uses. It can be used to prepare béchamel sauce but also as the main ingredient in baked pasta dishes, pizzas, appetisers, and side dishes.

From stracciatella comes the irresistible Burrata di Andria PGI by Caseificio Montrone, cwhich contains a fresh and delicious filling. In short, a product that never stops to amaze.

Enjoy the unique taste of
Stracciatella on
Apulian crumble with anchovies
and sprouts.

Nutritional information

Average values for 100gr of product
Energy value336 Kcal/100g - 1387 Kj/100g
of which saturated fatty acids
33,0 g/100g
23,5 g/100g
0,85 g/100g
0,8 g/100g
Protein8,9 g/100g
Salt0,65 g/100g

Ingredients: Raw MILK, CREAM, 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, in place of lactic ferments, to enhance the sweet taste of fresh milk.

Allergens: milk and lactose

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