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Produced with cow’s, water buffalo’s or ewe’s milk, it is made with the hot spinning of the curd obtained after the separation of the liquid part from the paste.
It has the characteristic shapes round or oblong with a head, nodino (knot) or treccia (braid) and it is rindless. The colour is white porcelain, when cut is firm and releases abundant drops of milk that give off an intense perfume of enzymes and fresh milk. The taste is predominantly sweet, light and delicate, with hints of freshly cut grass, unripe fruit or with a slight aroma of fresh cream.