Ottanta = 80, the ideal water temperature to turn the cagliata* curd milk into good mozzarella. That means the "degree" of know-how which is required to realize this famous product. Why importing a product which has to be consumed very freshly when it can be directly made in France? It is, motivated by this question, that Sara and her friend Flaminia, both native of the Apulia, decided to change life and to open this grocer's shop / cheese dairy. The girls called an exceptional cheese master, Giovanni, directly come from Gioia del Colle, the city of Burrata. 80, it is also the number of km that separate the cheese dairy of the producer of organic milk of the National Sheepfold of Rambouillet. Burrata, mozzarella, ricotta, scamorza (smoked mozzarella), or stracciatella … Other Apulian specialities are proposed: orrechiette organic (typical pasta) from Fasano, organic olive oil of small producers (you can even come to fill directly your bottle), taralli, tomato sauce of Torre Guaceto...These lovers of their region who will soon share their know-how during burrata making workshops. Ottanta is all the poetry of the Apulia and the heart of the 5th district.
