Nov 29, 2016

Stracciata cheese from Molise


Move over burrata, hello stracciata.


Stracciata is a fresh cheese that owes its name to the Italian verb, "stracciare", for 'to tear'. The name reflects the action of tearing the stretched curd into characteristic elongated and rubbery strands. 

Snow-white and rind-less, stracciata cheese is delicate with an intense milky flavor. It is customarily eaten freshly-made, preferably with prosciutto stuffed between two warm slices of bread. This was the typical Molise antipasto served at weddings.


This traditional dairy product is made only in Molise in the towns of Agnone, Capracotta, Carovilli and Vastogirardi, in the province of Isernia.

I learned of the existence of stracciata during filming of ABCheese. My crew and I traveled to Molise and visited the actual birthplace of this original and rare cheese: the Di Nucci creamery.

After WWII, the Di Nucci family relocated from the town of Capracotta – where they owned a cow farm – to the larger town of Agnone where there were better working opportunities to continue the family tradition of cheese-making. 


Stracciata was born to celebrate this important relocation.

No two strands are alike. Every stracciata, hand-made in the family creamery using the same time-honored technique, is obtained by pouring boiling water over the natural-yeast, raw cow milk curds and pulled from a wooden basin. Every strand is therefore different. 

Generations of Di Nuccis have been making stracciata in the same way since that 1955 journey from Capracotta to Agnone.



Caseificio Di Nucci
Agnone, Isernia – Italy

Opening image & portrait ©Di Nucci, all other ©E.Baldwin

1 comment:

  1. What a wonderful dish. I can almost taste those deep and rich flavors from the spices. :) Your pictures are simply superb! Thanks for sharing.


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