Most-loved dishes
AI summary of what 4 dish mentions say about the food
Caseificio Dicecca’s mozzarella earns ecstatic praise for its silky freshness, with reviewers describing the overall vibe as a warm, unpretentious celebration of simple, high-quality dairy.
“I'm lactose intolerant, but I couldn't resist this mozzarella — it's so fresh and delicious. The chef is also lactose intolerant, but we both gave in. The texture is perfect — soft, stringy, and it just bursts with milky flavor. I hope the enzymes do their job, but it's worth it. Absolutely buonissima.”
What creators say
1 creator has covered Caseificio Dicecca. Most active: Cosa mangiamo oggi?
Exploring a cheese producer in Altamura, focusing on the artisanal production of various cheeses like Cacio Cavallo, Pecorino, and fresh Mozzarella.
Dishes mentioned
Caciocavallo
I love cheeses with a soft, stringy texture that wrap around your mouth. This cacio cavallo is a perfect example — it's a stretched-curd cheese, just like mozzarella, but made with milk heated to a higher temperature, so it's firmer and more tenacious. The curd is cut much finer to allow for aging. I can really taste the quality of the milk here — the animals are kept outside for at least 12 hours a day, grazing on beta-carotene-rich grass, which gives the cheese a beautiful yellow color. It's absolutely delicious.
Pecorino semiaistagionato
This pecorino is absolutely incredible — it's semi-aged, so it has that perfect balance between the freshness of a young cheese and the intensity of an aged one. The flavor is rich and savory, with a slight tanginess that makes it irresistible. I could eat this all day.
Stracchino di capra
This goat cheese is so soft and creamy — it's a stracchinato, which means it's a fresh, spreadable cheese. The texture is incredibly smooth and it just melts in your mouth. It has a delicate, milky flavor with a slight tang from the goat's milk. Absolutely lovely.
Mozzarella
I'm lactose intolerant, but I couldn't resist this mozzarella — it's so fresh and delicious. The chef is also lactose intolerant, but we both gave in. The texture is perfect — soft, stringy, and it just bursts with milky flavor. I hope the enzymes do their job, but it's worth it. Absolutely buonissima.
- Ricotta
