You know those cold days where you don’t want to go out but want a properly made sandwich? We’ll think about it! Sesame bread, heifer burger, crunchy ventricina, buffalo blue and let’s start preparing.
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Winter is approaching, in Puglia it is the turnip tops season, why not, let’s make a cream of turnip tops with pecorino from Puglia, anchovies and fresh chilli.
Welcome autumn, we are here to prepare a pumpkin soup with chestnuts, pomegranate and goat cacioricotta. We clean our pumpkin, cut it into chunks and boil it in lightly salted boiling water, for about 10 minutes, then we will blend it with a blender in such a way as to obtain a smooth and compact cream, adding extra virgin olive oil and salt.
What better way to remember the end of summer with a fresh dish? We will prepare a beef carpaccio with prickly pear and buffalo squares. We bought some lean carpaccio, “Il Parco” buffalo mozzarella, a very tender and tasty cheese, to be paired with our prickly pears in their full ripening period.
Hot, intense days, desire for freshness, for a tasty and fast dish, however very satisfying: it is that of burrata accompanied by fantastic vegetables. The burrata looks like mozzarella but inside it is filled with cream frays.
The heat, the summer, we need a fresh, quick but tasty first course. So we have thought for you of a dish of durum wheat semolina orecchiette with confit tomatoes and stracciatella.
The warm season is about to arrive, we are ready to go to the sea … the beaches, the sun, but on our tables you cannot miss the capuzzella, a 500 g buffalo mozzarella “Il Parco”.
The warm season begins, the days are getting longer, the heat is approaching, we want fresh dishes and why not a tartare with smoked scamorza cheese, capers, olive powder and carrot ketchup.
Typical dish of the Apulian cuisine, the pork bowel with capocollo sliced and buffalo mozzarella “il PARCO”, as white as porcelain, very fresh and with an intense taste.
We are approaching spring, the days are starting to get beautiful and our buffaloes give us a fantastic ricotta. We thought of preparing the chard and buffalo ricotta pie “Il Parco”.
With the cold we are enduring in this period we need really rich dishes. Caciocavallo is one of the most important cheeses of the South, it is also delicious to eat as it is, but I propose it in a different way.
The cold winter brings us in search of hot dishes and here is for you a risotto with buffalo camembert, buffalo butter and cardoncelli mushrooms.
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