The tradition & historical record
1 min read · 2 sourcesStracciata is a fresh pasta filata cheese produced in Italy. Stracciata is formed into flat strips of about 4–5 cm wide, 1 cm thick and folded in on itself in a uniform manner or woven wire, made with cow's milk. The name stracciata means "tattered" in Italian. 1
Production
Stracciata is produced in the municipalities of Agnone, Capracotta, Carovilli and Vastogirardi with milk from local breeds of cattle, mostly kept at pasture and fed with fodder. The milk from the evening milking and morning in the boiler is heated, to a variable temperature of 36–38 °C (97–100 °F), depending on the weather. 1
History
There are three types of PAT-certified stracciata: one from the region of Molise, one from the region of Campania, and one from Matese in the Apennines. 1
The text above is adapted from the Wikipedia article “Stracciata”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
Stracciata is Italian cheese, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 3 external registers, which can be verified through the citation. 2