In the heart of Apulia, at the door of Valle d'Itria, you can find the farm IL CARRO.
During climatically favourable periods of the year, animals are kept outdoor to pasture freely so that their diet can be enriched with micronutrients and vitamins of which grass that grow abundant is rich in.
Cacioricotta ranks among the traditional Apulian productions. As the name suggests, this cheese comes from an intermediate processing technique between that of cheese (cacio) and that of ricotta. As foreseen by the peasant tradition, it can be produced with goat's, sheep's, cow's milk in combination or pure. The result is a compact, aged, grated cheese, a precious ingredient for the preparation of dishes and an indispensable ingredient for the seasoning of cold and pasta-based dishes.
