Traditionally produced in the provinces of Foggia and Bari, Canestrato Pugliese is a hard cheese made from sheep's milk. It is one of the most prized products of the Apulia region, masterfully crafted from December to May, at altitudes varying between 250 to 700 meters, where the Mediterranean climate creates optimal sheep farming conditions. Canestrato is aged in reed baskets typical for the Apulian area, and while matured Canestrato has quite a strong piquant flavor and is more suitable for grating, the younger versions are much more delicate and should be paired with fava beans, pears, or crudités, and accompanied by rosé or dry white wines.
Part of
Bombette
Bombette are small, flavorful meat rolls are made by stuffing thin slices of pork, typically shoulder or capocollo, with fillings such as canestrato or caciocavallo cheese,... Read more
Pairing tips
Primitivo di Manduria
Primitivo is a red grape variety grown in Puglia but considered genetically identical to Zinfandel in California and Crljenak Kaštelanski in Croatia. In Italy, ... Read more
Chianti
Chianti wine is a red blend from Chianti, a small region in Tuscany, Italy. Made with a minimum of 70% Sangiovese grapes, a wine calling itself Chianti is allowed ... Read more
Serve with
Ragù alla Pugliese
In Apulia—just like in other parts of Italy—stews and sauces are most often made with a variety of different meats: pork and veal, chicken, rabbit, lamb, or ... Read more
Crudités
Simple and elegant, crudités are traditional French appetizers consisting of raw vegetables which can be sliced or left intact. The vegetables typically used for ... Read more
