Ancient Italian butchery is an art without equal. Discover the fascinating world of artisanal cured meats!
|Lightly aged and with an original shape
|Fantastic for your sandwiches
|Only with raw milk from Sicilian Modicana cows
Caseificio Mangiapane’s cheese is made only from the milk of their Modicana breed of cows. This breed is as old as Sicily and since the postwar period has suffered a worrying decline: from 25,000 head in the past, today there are only 2,000, including Liborio’s. The fault it has been accused of is that of having a poor milk yield compared to the much more productive imported cows. However, the fragrances and nutrients of the milk of a Modicana cow raised in the semi-wild state are on another planet compared to its substitutes, and that is why breeders who are fond of the tradition have no intention of replacing it. The quality of its milk is also confirmed by a nice curiosity: the Modicana cow gives its milk only if its calf is by its side.
Liborio Mangiapane makes his Guastedda du nonnu using only raw whole milk from his Modicana cows. The round but flattened shape is given at the shaping stage by Liborio himself, before being placed to mature for up to 15 days.
It is an everyday cheese, to be eaten with a meal. It lends itself very well to sandwiches, and with a chilled glass of white wine it is all you need.
INGREDIENTS AND BENEFITS
INGREDIENTS: raw milk from Modicana cows, salt, rennet
Cheese is the most produced and most varied food in Italy. Every small town has its own methods and raw materials, passed down through the centuries to this day. But if it is such an ancient source of livelihood, consumed since time immemorial, can cheese be harmful to human health? The answer is quite clear, however, it is important to make distinctions.
Our ancestors used to consume cheeses made from unprocessed milk milked from healthy, free-range animals. In recent years, however, the spasmodic pursuit of quantity has penalized the quality of life of dairy animals and consequently the quality of cheeses. The pasteurization to which milk is subjected also deprives cheeses of all the microflora and nutrients so useful to the human organism.
The solution then can only be one: progress by moving backward. Raw milk cheeses, rich in vitamins, positive microbacteria and natural nutrients still exist and are what is healthiest you can eat.
By choosing cheeses from small producers you are assured of the healthy origin of the milk and the authenticity of the resulting cheeses. You will benefit in taste, nature’s true taste, in health, and you will help rebalance man’s relationship with animals. Can you ask for anything better?
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that excellent products need excellent packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate ones (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the shipping time while protecting the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.