Cremosa allo Zafferano di Massarosa

Casa Pedona produces a truly unique sheep's milk cheese, but we can't call it pecorino â it has a name that reflects its truly unique character. This is how Cremosa allo Zafferano di Massarosa came to be

Lo Scoppolato

Bringing a different sheep's cheese to life with a new spirit. This is how Lo Scoppolato was born, gradually becoming, with sacrifice and love, a sought-after creation appreciated by food journalists, starred chefs and, above all, by the many lovers of good cheese. A dream that became a truly delicious reality! Because, let's remember, we should never abandon our dreams when we wake up in the morning. During the process, the product undergoes ageing under particular humidity conditions in order to achieve the perfect level of maturation and enhance its flavour. Lo Scoppolato is a tasting experience. Not only for those who love cheese but also for those who wish to discover an intense flavour.

Cremosa allo Zafferano di Massarosa

The Cremose line was created to make the most of Scoppolato pecorino cheese. Its texture is that of a very versatile cream in the kitchen. They are perfect for preparing appetisers, savoury treats and for dressing tasty first courses. Made in four flavours to suit different recipes and give free rein to creativity in the kitchen. Here then is the pure Cremosa (made only with Scoppolato cheese), Cremosa al tartufo, Cremosa allo Zafferano di Massarosa and the Cremosa for â Cacio e Pepe â. All waiting to be discovered. A cream that releases an intense aroma of saffron. Only the purest saffron is used to make this cream. Its flavour is refined and long-lasting. The saffron beautifully enhances the notes of Scoppolato pecorino. The Cremose can be stored outside the fridge at room temperature. Pairings: It pairs well with aromatic, fragrant white wines, but the combination with Prosecco bubbles can also be interesting. Fun fact: We use saffron grown in Massarosa, in the province of Lucca. Here, a very small batch of extremely high-quality production is made. Try it with: Paccheri with saffron cream and shrimp. Cook the paccheri in plenty of water; once cooked, add the saffron Cremosa, lightly warmed in a pan. Top the dish with shrimp sautéed in a pan with a clove of garlic.

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