Scamorza : le fromage fum\u00e9 du Mezzogiorno \u2013 9 tr\u00e9sors artisanaux d\u2019Andria<\/strong><\/h2>\n\n\n\nSi la mozzarella est la reine \u00e9ph\u00e9m\u00e8re de l\u2019\u00e9t\u00e9, sa cousine la Scamorza<\/strong> est l’ic\u00f4ne ind\u00e9tr\u00f4nable des cuisines italiennes tout au long de l’ann\u00e9e. Reconnaissable entre toutes gr\u00e2ce \u00e0 sa forme de poire \u00e9trangl\u00e9e et ficel\u00e9e, elle est le secret des plats r\u00e9confortants, fondants et gratin\u00e9s dont l’Italie a le secret.<\/p>\n\n\n\nQu’elle soit blanche et fra\u00eeche, d\u00e9licatement fum\u00e9e au bois de h\u00eatre, ou sculpt\u00e9e sous des formes originales, la Scamorza est un chef-d’\u0153uvre de technique laiti\u00e8re. Voyage au c\u0153ur du Mezzogiorno<\/em> pour d\u00e9couvrir ce monument de la gastronomie italienne.<\/p>\n\n\n\n\ud83d\udcdc Histoire et Culture : Le Fromage \u00e0 la \u00ab\u00a0T\u00eate \u00c9trangl\u00e9e\u00a0\u00bb<\/h3>\n\n\n\n
L’origine du nom \u00ab Scamorza \u00bb vient du verbe dialectal m\u00e9ridional scamozzare<\/strong>, qui signifie \u00ab \u00e9t\u00eater \u00bb ou \u00ab couper une partie \u00bb. Ce terme fait directement r\u00e9f\u00e9rence au geste unique du ma\u00eetre laitier lors du fa\u00e7onnage.<\/p>\n\n\n\nN\u00e9e dans les r\u00e9gions montagneuses des Pouilles, de Campanie, du Molise et des Abruzzes, la Scamorza est le fruit d\u2019une adaptation historique. Contrairement \u00e0 la mozzarella fra\u00eeche qui doit \u00eatre consomm\u00e9e dans les 48 heures sous peine de perdre son lait, la Scamorza a \u00e9t\u00e9 cr\u00e9\u00e9e pour voyager et se conserver.<\/p>\n\n\n\n
Le rite de la suspension<\/h3>\n\n\n\n
Apr\u00e8s avoir \u00e9t\u00e9 fil\u00e9e \u00e0 l’eau bouillante et model\u00e9e en forme de petite outre, la Scamorza est nou\u00e9e avec une ficelle de chanvre en sa partie sup\u00e9rieure (formant une \u00ab\u00a0t\u00eate\u00a0\u00bb). Les meules sont ensuite suspendues par paires, \u00e0 cheval sur une perche en bois, dans des caves ventil\u00e9es. C’est cette \u00e9tape de s\u00e9chage (qui dure de quelques jours \u00e0 plusieurs semaines) qui lui conf\u00e8re sa texture semi-dure et concentre ses ar\u00f4mes.<\/p>\n\n\n\n
\ud83d\udd2c Les Trois Grandes Familles de Scamorza<\/h2>\n\n\n\n1. La Scamorza Bianca (Blanche \/ Fra\u00eeche)<\/h3>\n\n\n\n
C’est la version classique apr\u00e8s s\u00e9chage \u00e0 l’air libre.<\/p>\n\n\n\n
\n- Le profil :<\/strong> Une peau fine, lisse et de couleur ivoire. En bouche, la Scamorza Fresca<\/strong> offre une texture \u00e9lastique mais dense, avec un go\u00fbt de lait pur, de beurre frais et une douceur tr\u00e8s d\u00e9licate. La version royale, la Scamorza de Bufala D.O.P.<\/strong>, utilise le lait de bufflonne pour apporter une richesse aromatique plus sauvage, musqu\u00e9e et une onctuosit\u00e9 incomparable.<\/li>\n<\/ul>\n\n\n\n
2. La Scamorza Affumicata (Fum\u00e9e)<\/h3>\n\n\n\n
Le s\u00e9chage est ici compl\u00e9t\u00e9 par un passage en fumoir. Chez les artisans d’Andria, le fumage est r\u00e9alis\u00e9 de mani\u00e8re naturelle en br\u00fblant de la paille ou du bois de h\u00eatre.<\/p>\n\n\n\n
\n- Le profil :<\/strong> Sa peau prend une robe ambr\u00e9e, couleur noisette. La Scamorza Affumicata<\/strong> d\u00e9veloppe des notes bois\u00e9es, de feu de bois et de noisette grill\u00e9e qui subliment la douceur initiale du lait. C’est l’un des exhausteurs de go\u00fbt les plus puissants de la cuisine du Sud.<\/li>\n<\/ul>\n\n\n\n
3. La Manteca : Le Tr\u00e9sor Cach\u00e9<\/h3>\n\n\n\n
La Manteca d’Andria<\/strong> est une curiosit\u00e9 historique majeure, invent\u00e9e \u00e0 l’\u00e9poque o\u00f9 les r\u00e9frig\u00e9rateurs n’existaient pas. Les bergers utilisaient une coque de scamorza fra\u00eeche pour y enfermer et conserver une motte de beurre artisanal en son c\u0153ur. En la d\u00e9coupant, on d\u00e9couvre un centre cr\u00e9meux et beurr\u00e9 absolument divin \u00e0 tartiner sur du pain chaud.<\/p>\n\n\n\n\ud83c\udfa8 Une Mosa\u00efque de Formes pour la Cuisine et l’Ap\u00e9ritif<\/h2>\n\n\n\n
Le savoir-faire d’Andria permet de d\u00e9cliner ce fromage sous des formats adapt\u00e9s \u00e0 chaque usage :<\/p>\n\n\n\n
\n- Les Formats de Cuisson (Provola) :<\/strong> La Provola de Scamorza (Blanche ou Fum\u00e9e)<\/strong> en format coupe de 500g est sp\u00e9cialement calibr\u00e9e pour \u00eatre tranch\u00e9e et fondre de mani\u00e8re homog\u00e8ne dans les plats au four.<\/li>\n\n\n\n
- Les Formats Ap\u00e9ritifs (Bocconcini) :<\/strong> Les Bocconcini Affumicati<\/strong> sont des mini-billes de scamorza fum\u00e9e, id\u00e9ales \u00e0 picorer telles quelles ou \u00e0 passer quelques minutes sous le gril pour un ap\u00e9ro d\u00eenatoire.<\/li>\n\n\n\n
- L’Art du Partage (Treccia et Quadrifoglio) :<\/strong> La grande tresse artisanale (Treccione<\/strong>) ou le tr\u00e8fle fum\u00e9 (Quadrifoglio Affumicato<\/strong>) sont des pi\u00e8ces spectaculaires \u00e0 d\u00e9poser au centre d’une planche mixte de charcuteries pour impressionner vos convives.<\/li>\n<\/ul>\n\n\n\n
\ud83c\udf73 La Recette Ic\u00f4ne : Scamorza Affumicata alla Piastra<\/em> (Scamorza grill\u00e9e \u00e0 la po\u00eale)<\/h2>\n\n\n\nC’est la recette la plus simple et la plus addictive d’Italie. Contrairement \u00e0 la mozzarella qui rend de l’eau et s’effondre \u00e0 la chaleur, la Scamorza Affumicata forme une cro\u00fbte croustillante incroyable tout en gardant un c\u0153ur coulant.<\/p>\n\n\n\n
\ud83d\uded2 Ingr\u00e9dients :<\/h3>\n\n\n\n\n- 1 belle pi\u00e8ce de Scamorza Affumicata Artisanal<\/strong> (500 g)<\/li>\n\n\n\n
- 1 filet d’huile d’olive extra-vierge<\/li>\n\n\n\n
- Quelques tranches de Speck du Tyrol ou de Jambon de Parme<\/li>\n\n\n\n
- Origan sauvage, poivre du moulin<\/li>\n<\/ul>\n\n\n\n
\ud83d\udc69\u200d\ud83c\udf73 Pr\u00e9paration :<\/h3>\n\n\n\n\n- D\u00e9coupez la Scamorza en tranches \u00e9paisses d’environ 1,5 \u00e0 2 cm<\/strong> (si les tranches sont trop fines, le fromage va fondre trop vite sans avoir le temps de dorer).<\/li>\n\n\n\n
- Faites chauffer une po\u00eale antiadh\u00e9sive (ou une planche en fonte) \u00e0 feu tr\u00e8s vif, sans ajouter de mati\u00e8re grasse.<\/li>\n\n\n\n
- D\u00e8s que la po\u00eale est br\u00fblante, d\u00e9posez les tranches de Scamorza. Laissez cuire 1 \u00e0 2 minutes<\/strong> sans y toucher, jusqu’\u00e0 ce qu’une belle cro\u00fbte dor\u00e9e et croustillante se forme.<\/li>\n\n\n\n
- Retournez d\u00e9licatement \u00e0 l’aide d’une spatule et laissez dorer l’autre face pendant 1 minute.<\/li>\n\n\n\n
- Servez imm\u00e9diatement dans des assiettes chaudes. Enrobez chaque tranche de fromage coulant avec une chiffonnade de Speck ou de jambon cru. Saupoudrez d’origan et d’un filet d’huile d’olive. C’est un r\u00e9gal absolu avec du pain grill\u00e9.<\/li>\n<\/ol>\n\n\n\n
\ud83c\udf77 Les Accompagnements : L’Alliance du Caract\u00e8re<\/h2>\n\n\n\nEn cuisine :<\/h3>\n\n\n\n
La Scamorza est universelle. R\u00e2p\u00e9e ou coup\u00e9e en d\u00e9s, elle est l’ingr\u00e9dient magique pour gratiner des lasagnes, enrichir un risotto aux champignons, ou garnir une pizza (le go\u00fbt fum\u00e9 de la Scamorza Affumicata se marie divinement bien avec la sauce tomate et le basilic).<\/p>\n\n\n\n
Le Pain et les Antipasti :<\/h3>\n\n\n\n
Compagne id\u00e9ale des planches de charcuterie, la Scamorza (surtout fum\u00e9e) s’associe merveilleusement bien avec le Speck<\/strong>, la Pancetta<\/strong> ou un salami piment\u00e9. Elle adore le contraste avec les l\u00e9gumes grill\u00e9s comme les champignons sauvages ou les artichauts \u00e0 l’huile. Accompagnez-la de Taralli au poivre noir (Suet et Poivre)<\/strong> pour un ap\u00e9ritif de caract\u00e8re.<\/p>\n\n\n\nLe Vin (Vino) :<\/h3>\n\n\n\n\n- Avec la Scamorza Blanche \/ Fra\u00eeche :<\/strong> Choisissez un vin blanc sec, fruit\u00e9 et min\u00e9ral dot\u00e9 d’une belle fra\u00eecheur comme un Fiano di Avellino<\/strong> ou un Greco di Tufo<\/strong> pour \u00e9quilibrer la douceur lact\u00e9e.<\/li>\n\n\n\n
- Avec la Scamorza Fum\u00e9e (Affumicata) :<\/strong> Le go\u00fbt de fum\u00e9 et de noisette appelle des vins rouges structur\u00e9s, chaleureux mais gourmands. Un Primitivo du Salento<\/strong> ou un Negroamaro<\/strong> des Pouilles sont parfaits : leurs notes de fruits noirs m\u00fbrs et leurs tanins fondus s’harmonisent magistralement avec les effluves bois\u00e9s du fromage sans jamais les \u00e9craser.<\/li>\n<\/ul>\n\n\n\n
\ud83d\udca1 Astuce EMG : comment choisir ?<\/h3>\n\n\n\n\n- Pour gratiner<\/strong> \u2192 Scamorza fum\u00e9e<\/li>\n\n\n\n
- Pour fondre<\/strong> \u2192 Scamorza blanche ou Provola fra\u00eeche<\/li>\n\n\n\n
- Pour impressionner<\/strong> \u2192 Treccione<\/li>\n\n\n\n
- Pour la gastronomie<\/strong> \u2192 Scamorza di Bufala D.O.P.<\/li>\n\n\n\n
- Pour l\u2019ap\u00e9ritif<\/strong> \u2192 Bocconcini fum\u00e9s<\/li>\n<\/ul>\n\n\n\n
Neuf fromages, neuf textures, un m\u00eame terroir : Andria, capitale de la scamorza artisanale.<\/p>\n\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/scamorza-di-bufala-dop-il-parco.webp?resize=540%2C540&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/provola-di-scamorza-fresca-500-g-montronella.webp?resize=540%2C540&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/scamorza-affumicata-500-gr-montronella-caseificio-montrone.webp?resize=540%2C540&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/bocconcini-affumicati-30-g-montronella-caseificio-montrone-1.webp?resize=540%2C540&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/manteca-500-gr-montronella-caseificio-montrone-e1774645618115.webp?resize=537%2C537&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/scamorza-fresca-500gr-montronella-caseificio-montrone-3.webp?resize=540%2C540&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/treccione-di-scamorza-500-gr-caseificio-montronella-3.webp?resize=540%2C540&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/quadrifoglio-affumicato-500g-montronella-caseificio-montrone-2.webp?resize=540%2C540&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/provola-di-scamorza-affumicata-500-g-montronella-1.webp?resize=540%2C540&ssl=1\")
<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"Scamorza d\u2019Andria : fum\u00e9e, blanche, tress\u00e9e, en billes, c\u0153ur de beurre ou bufflonne. D\u00e9couvrez les 9 versions artisanales du Mezzogiorno, id\u00e9ales pour fondre, gratiner ou sublimer vos plats.<\/p>\n","protected":false},"author":1,"featured_media":9034,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"scamorza andria, scamorza fum\u00e9e, scamorza blanche, provola andria, manteca coeur de beurre, scamorza bufala dop, fromage fum\u00e9 italien. scamorza #fromageitalien #andria #mezzogiorno #provola","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1,6756,6905,7143,7144,7145],"tags":[7180,7177,7179,7175,7176,7178,7174],"class_list":["post-9030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","category-cuisine-calabraise","category-cuisine-des-pouilles","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-fromage-fume-italien","tag-manteca-coeur-de-beurre","tag-provola-andria","tag-scamorza-andria","tag-scamorza-blanche","tag-scamorza-bufala-dop","tag-scamorza-fumee"],"blocksy_meta":[],"yoast_head":"\n
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Une cr\u00e9ation gourmande, fondante et parfum\u00e9e, id\u00e9ale grill\u00e9e ou en cuisine.","rel":"","context":"Dans "Cuisine des Pouilles"","block_context":{"text":"Cuisine des Pouilles","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6905"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.FYjpEb2IigCxNDpVh-QwBQHaFj.webp?fit=474%2C355&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":8877,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8877","url_meta":{"origin":9030,"position":4},"title":"Speck Alto Adige IGP \u2013 Tranches 250 g | Jambon Cru L\u00e9g\u00e8rement Fum\u00e9","author":"Tedi","date":"mai 26, 2026","format":false,"excerpt":"Speck Alto Adige IGP : jambon cru l\u00e9g\u00e8rement fum\u00e9 au bois de h\u00eatre, affin\u00e9 5 \u00e0 6 mois. Tranches fines, parfum bois\u00e9 et douceur m\u00e9diterran\u00e9enne. Parfait avec pain de Matera, figues et vins du Sud..","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.LyzgIIGqqOfGzKiThAayOAHaHa.webp?fit=474%2C474&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":9929,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=9929","url_meta":{"origin":9030,"position":5},"title":"\ud83c\udf46 Gratin d\u2019aubergines \u00e0 la sicilienne (Melanzane alla Parmigiana)","author":"Tedi","date":"juin 1, 2026","format":false,"excerpt":"Un gratin d\u2019aubergines \u00e0 la sicilienne authentique : aubergines fondantes, sauce tomate parfum\u00e9e, basilic frais, mozzarella filante et parmesan AOP. Une recette italienne g\u00e9n\u00e9reuse, simple et pleine de soleil.","rel":"","context":"Dans "La Cuisine Sicilienne"","block_context":{"text":"La Cuisine Sicilienne","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=7144"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/ChatGPT-Image-11-nov.-2025-23_47_50-1.webp?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/ChatGPT-Image-11-nov.-2025-23_47_50-1.webp?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/ChatGPT-Image-11-nov.-2025-23_47_50-1.webp?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/ChatGPT-Image-11-nov.-2025-23_47_50-1.webp?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/ChatGPT-Image-11-nov.-2025-23_47_50-1.webp?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/ph5VIm-2lE","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/9030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9030"}],"version-history":[{"count":1,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/9030\/revisions"}],"predecessor-version":[{"id":9041,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/9030\/revisions\/9041"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/media\/9034"}],"wp:attachment":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Qu’elle soit blanche et fra\u00eeche, d\u00e9licatement fum\u00e9e au bois de h\u00eatre, ou sculpt\u00e9e sous des formes originales, la Scamorza est un chef-d’\u0153uvre de technique laiti\u00e8re. Voyage au c\u0153ur du Mezzogiorno<\/em> pour d\u00e9couvrir ce monument de la gastronomie italienne.<\/p>\n\n\n\n L’origine du nom \u00ab Scamorza \u00bb vient du verbe dialectal m\u00e9ridional scamozzare<\/strong>, qui signifie \u00ab \u00e9t\u00eater \u00bb ou \u00ab couper une partie \u00bb. Ce terme fait directement r\u00e9f\u00e9rence au geste unique du ma\u00eetre laitier lors du fa\u00e7onnage.<\/p>\n\n\n\n N\u00e9e dans les r\u00e9gions montagneuses des Pouilles, de Campanie, du Molise et des Abruzzes, la Scamorza est le fruit d\u2019une adaptation historique. Contrairement \u00e0 la mozzarella fra\u00eeche qui doit \u00eatre consomm\u00e9e dans les 48 heures sous peine de perdre son lait, la Scamorza a \u00e9t\u00e9 cr\u00e9\u00e9e pour voyager et se conserver.<\/p>\n\n\n\n Apr\u00e8s avoir \u00e9t\u00e9 fil\u00e9e \u00e0 l’eau bouillante et model\u00e9e en forme de petite outre, la Scamorza est nou\u00e9e avec une ficelle de chanvre en sa partie sup\u00e9rieure (formant une \u00ab\u00a0t\u00eate\u00a0\u00bb). Les meules sont ensuite suspendues par paires, \u00e0 cheval sur une perche en bois, dans des caves ventil\u00e9es. C’est cette \u00e9tape de s\u00e9chage (qui dure de quelques jours \u00e0 plusieurs semaines) qui lui conf\u00e8re sa texture semi-dure et concentre ses ar\u00f4mes.<\/p>\n\n\n\n C’est la version classique apr\u00e8s s\u00e9chage \u00e0 l’air libre.<\/p>\n\n\n\n Le s\u00e9chage est ici compl\u00e9t\u00e9 par un passage en fumoir. Chez les artisans d’Andria, le fumage est r\u00e9alis\u00e9 de mani\u00e8re naturelle en br\u00fblant de la paille ou du bois de h\u00eatre.<\/p>\n\n\n\n La Manteca d’Andria<\/strong> est une curiosit\u00e9 historique majeure, invent\u00e9e \u00e0 l’\u00e9poque o\u00f9 les r\u00e9frig\u00e9rateurs n’existaient pas. Les bergers utilisaient une coque de scamorza fra\u00eeche pour y enfermer et conserver une motte de beurre artisanal en son c\u0153ur. En la d\u00e9coupant, on d\u00e9couvre un centre cr\u00e9meux et beurr\u00e9 absolument divin \u00e0 tartiner sur du pain chaud.<\/p>\n\n\n\n Le savoir-faire d’Andria permet de d\u00e9cliner ce fromage sous des formats adapt\u00e9s \u00e0 chaque usage :<\/p>\n\n\n\n C’est la recette la plus simple et la plus addictive d’Italie. Contrairement \u00e0 la mozzarella qui rend de l’eau et s’effondre \u00e0 la chaleur, la Scamorza Affumicata forme une cro\u00fbte croustillante incroyable tout en gardant un c\u0153ur coulant.<\/p>\n\n\n\n La Scamorza est universelle. R\u00e2p\u00e9e ou coup\u00e9e en d\u00e9s, elle est l’ingr\u00e9dient magique pour gratiner des lasagnes, enrichir un risotto aux champignons, ou garnir une pizza (le go\u00fbt fum\u00e9 de la Scamorza Affumicata se marie divinement bien avec la sauce tomate et le basilic).<\/p>\n\n\n\n Compagne id\u00e9ale des planches de charcuterie, la Scamorza (surtout fum\u00e9e) s’associe merveilleusement bien avec le Speck<\/strong>, la Pancetta<\/strong> ou un salami piment\u00e9. Elle adore le contraste avec les l\u00e9gumes grill\u00e9s comme les champignons sauvages ou les artichauts \u00e0 l’huile. Accompagnez-la de Taralli au poivre noir (Suet et Poivre)<\/strong> pour un ap\u00e9ritif de caract\u00e8re.<\/p>\n\n\n\n Neuf fromages, neuf textures, un m\u00eame terroir : Andria, capitale de la scamorza artisanale.<\/p>\n\n\n\n Scamorza d\u2019Andria : fum\u00e9e, blanche, tress\u00e9e, en billes, c\u0153ur de beurre ou bufflonne. D\u00e9couvrez les 9 versions artisanales du Mezzogiorno, id\u00e9ales pour fondre, gratiner ou sublimer vos plats.<\/p>\n","protected":false},"author":1,"featured_media":9034,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"scamorza andria, scamorza fum\u00e9e, scamorza blanche, provola andria, manteca coeur de beurre, scamorza bufala dop, fromage fum\u00e9 italien. scamorza #fromageitalien #andria #mezzogiorno #provola","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1,6756,6905,7143,7144,7145],"tags":[7180,7177,7179,7175,7176,7178,7174],"class_list":["post-9030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","category-cuisine-calabraise","category-cuisine-des-pouilles","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-fromage-fume-italien","tag-manteca-coeur-de-beurre","tag-provola-andria","tag-scamorza-andria","tag-scamorza-blanche","tag-scamorza-bufala-dop","tag-scamorza-fumee"],"blocksy_meta":[],"yoast_head":"\n\ud83d\udcdc Histoire et Culture : Le Fromage \u00e0 la \u00ab\u00a0T\u00eate \u00c9trangl\u00e9e\u00a0\u00bb<\/h3>\n\n\n\n
Le rite de la suspension<\/h3>\n\n\n\n
\ud83d\udd2c Les Trois Grandes Familles de Scamorza<\/h2>\n\n\n\n
1. La Scamorza Bianca (Blanche \/ Fra\u00eeche)<\/h3>\n\n\n\n
\n
2. La Scamorza Affumicata (Fum\u00e9e)<\/h3>\n\n\n\n
\n
3. La Manteca : Le Tr\u00e9sor Cach\u00e9<\/h3>\n\n\n\n
\ud83c\udfa8 Une Mosa\u00efque de Formes pour la Cuisine et l’Ap\u00e9ritif<\/h2>\n\n\n\n
\n
\ud83c\udf73 La Recette Ic\u00f4ne : Scamorza Affumicata alla Piastra<\/em> (Scamorza grill\u00e9e \u00e0 la po\u00eale)<\/h2>\n\n\n\n
\ud83d\uded2 Ingr\u00e9dients :<\/h3>\n\n\n\n
\n
\ud83d\udc69\u200d\ud83c\udf73 Pr\u00e9paration :<\/h3>\n\n\n\n
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\ud83c\udf77 Les Accompagnements : L’Alliance du Caract\u00e8re<\/h2>\n\n\n\n
En cuisine :<\/h3>\n\n\n\n
Le Pain et les Antipasti :<\/h3>\n\n\n\n
Le Vin (Vino) :<\/h3>\n\n\n\n
\n
\ud83d\udca1 Astuce EMG : comment choisir ?<\/h3>\n\n\n\n
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<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"