From the Molise the stracciata of the Pope
Rome - It could be defined very well the Stracciata of the Pope since the Molise cheese factory Of Nucci A. of Franco Di Nucci is supplying of caseari products of the Papal State. The company of Agnone (Isernia) is therefore important point of reference for the menu of the Pope and the Vatican City but for the territory of Does not happen them where the cheese does not come commercialized. The company produces to cheeses from ten generations and servants of 16 agricultural enterprises and 400 heads of cattle in order to arrive itself to the finished product. The production -reports the holder of the company Franco Di Nucci - is of 7 quintals every day and the product is realized exclusively with the milk of the zone and the territory. The cheese factory, recent important winner you reward international for the quality of its products, has its product of tip in the Stracciata. This product - it comes explained - is one of the more intriguers and southern fresh cheeses and is realized with milk local. The preparation comes made in boilers of tinned copper and steel, mastelli and tables of wood. The milk come heated in boiler to temperature of 36° - 40° C. At milk - it still comes specified - is added to serum graft (“zizza”) prepared with serum acid of the working of the day precedence. It comes moreover added the rennet in powder fine then to arrive to product completed with the putting practically of other shrewdnesses. The Stracciata is remembered a fresh product to spun paste of form flattened to strip wide of approximately - 4-5 cm and thick 1 cm, withdrawn on if same in uniform way or to interlaced thread. It is produced during all the year, in particular in the Municipalities of Agnone, Capracotta, Carovilli and Vastogirardi. The Cheese factory Di Nucci produces moreover the Caciocavallo, the Scamorza of paste of Caciocavallo.
09 / 11 / 2008
