{"id":1657,"date":"2014-03-17T11:00:18","date_gmt":"2014-03-17T10:00:18","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/cacioricotta-francais\/"},"modified":"2014-03-17T11:00:18","modified_gmt":"2014-03-17T10:00:18","slug":"cacioricotta-francais","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/cacioricotta-francais\/","title":{"rendered":"Cacioricotta"},"content":{"rendered":"

Cacioricotta \u2013 Fromage frais du sud de l’Italie<\/h2>\n

Cacioricotta<\/a> (prononciation kascho-rikotta) est un fromage typique du sud de l’Italie. Il est produit dans les r\u00e9gions des Abruzzes, des Pouilles, de la Basilicate, de la Calabre, de la Campanie et du Latium. Son nom indique que sa m\u00e9thode de fabrication se situe entre celle du fromage (cacio<\/em> est une ancienne appellation pour formaggio<\/em>) et celle du fromage frais, c’est-\u00e0-dire ricotta<\/em>.
\nLors de sa fabrication, le lait est chauff\u00e9 \u00e0 90\u00b0C et de la pr\u00e9sure obtenue de chevreau, d’agneau ou de veau est ajout\u00e9e. Cela permet d’obtenir le caill\u00e9, qui est ensuite s\u00e9par\u00e9 du petit-lait. La masse de fromage est remplie dans des moules et sal\u00e9e. Ensuite, elle repose 4-5 jours dans un local frais et ventil\u00e9. Il peut ensuite m\u00fbrir jusqu’\u00e0 quatre mois, sa cro\u00fbte pouvant prendre une teinte brun\u00e2tre. Le Cacioricotta fresca est d’un blanc neigeux ; une fois affin\u00e9, la p\u00e2te est jaune paille.<\/p>\n

\"cacioricotta\"<\/a>
Cacioricotta<\/figcaption><\/figure>\n

Vari\u00e9t\u00e9s de Cacioricotta<\/h2>\n

Le Cacioricotta peut \u00eatre fabriqu\u00e9 \u00e0 partir de plusieurs types de lait. La ville de Cilento en Campanie est connue pour son fromage frais \u00e0 base de lait de ch\u00e8vre, qui porte donc le nom de Cacioricotta di capra cilentina<\/em>. Lorsque le Ricotta est fabriqu\u00e9 \u00e0 partir de lait de bufflonne, il est appel\u00e9 Cacioricotta di bufala<\/em>. Le Cacioricotta lucana<\/em>, produit dans les Pouilles, la Campanie et la Basilicate, est pr\u00e9par\u00e9 \u00e0 partir d’un m\u00e9lange de laits de ch\u00e8vre et de brebis.<\/p>\n

On utilise la Ricotta dans la pr\u00e9paration de desserts et pour farcir les p\u00e2tes, par exemple des tortellini ou des ravioli.<\/p>\n

\"ricotta\"<\/a>
Ricotta<\/figcaption><\/figure>\n

Le Cacioricotta de Querceta<\/h2>\n

Nous nous procurons notre Ricotta de la ferme biologique Querceta dans les Pouilles. Gianluca et Amalia \u00e9l\u00e8vent 120 vaches des races Frisana et Montb\u00e9liard. Bien que moins productives que les Frisanes, les vaches Montb\u00e9liard produisent un lait de meilleure qualit\u00e9. C’est pourquoi Gianluca a rompu avec la tradition de son p\u00e8re et a introduit cette race fran\u00e7aise sur la ferme.
\nLe Cacioricotta est juste une des nombreuses sp\u00e9cialit\u00e9s fromag\u00e8res produites chez Querceta. En plus, Mozzarella, Burrata, Caciocavallo et Provolone<\/a> sont fabriqu\u00e9s chaque semaine.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Le Cacioricotta est un fromage frais typique du Sud de l’Italie, \u00e9labor\u00e9 dans les r\u00e9gions des Abruzzes, des Pouilles, de Basilicate, de Calabre, de Campanie et du Latium. Ce fromage, r\u00e9sultat d’un processus combinant la fabrication du fromage et du ricotta, peut \u00eatre r\u00e9alis\u00e9 \u00e0 partir de diff\u00e9rentes sortes de lait et affin\u00e9 jusqu’\u00e0 quatre mois. La ferme biologique Querceta en Apulie, fournisseur de notre Cacioricotta, propose \u00e9galement Mozzarella, Burrata, Caciocavallo et Provolone.<\/p>\n","protected":false},"author":2,"featured_media":1656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nCacioricotta - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/cacioricotta-francais\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cacioricotta - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le Cacioricotta est un fromage frais typique du Sud de l'Italie, \u00e9labor\u00e9 dans les r\u00e9gions des Abruzzes, des Pouilles, de Basilicate, de Calabre, de Campanie et du Latium. Ce fromage, r\u00e9sultat d'un processus combinant la fabrication du fromage et du ricotta, peut \u00eatre r\u00e9alis\u00e9 \u00e0 partir de diff\u00e9rentes sortes de lait et affin\u00e9 jusqu'\u00e0 quatre mois. 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