The name nduja derives from "andouille"

avoiding the formation of lumps during the cooling and simply letting them dry at room temperature

BOTTIGLIA Bordolese 0

Aroma of licorice and tobacco

alternate the mixture of dry (flour - pistachios - salt - baking powder) with the yogurt and milk

Caciocchiato Semistagionato prodotto tipico del territorio lucano 1 kg. barolo The name nduja derives fromcheese of cow's milk with pasteurized pasta filata, traditional agri food product (PAT). typical cheese of campania characterized by consistent holes in the pasta filata. is distinguished by a slight spiciness that distinguishes it from caciocavallo. the forms are from 5 kg up to 10 kg. the maturation is not less than 5 months. The cows are bred in the wild on a plateau at 1000 m. altitude. The particular vegetation (dog rose, juniper, etc.) on which