La Scamorza di Capra è un prodotto di pasta filata a fermentazione lattica tipica del territorio Nord-Murgiano, ottenuto con latte di capra ma può essere ottenuta anche di latte di pecora. La scamorza può essere anche stagionata per un periodo superiore ai tre mesi per essere utilizzata da grattugia su piatti tipici dell’Alta Murgia Pugliese.
9 Settembre 2021
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