PGI Andria burrata, a raviolo stuffed with soft cream and shredded mozzarella, is one of Puglia’s gems and the flagship product of a dairy producer whose origins go back to the 1950s. The artisanal cheese maker Montrone draws on select cow’s milk from Trentino Alto Adige and an ‘au lait cru’ approach. They also feature traditional mozzarella that’s ‘mozzata’ (‘cut’) by hand, another flagship product, as well as fiordilatte mozzarella, treccioni, nodini, ciliegine, stracciatella, aged scamorza, provola and smoked pasta filata.

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