Our Treccia is made using the same noble process as fior di latte, using only fresh milk. What makes it unique is the natural maturation process (24/36 hours): a slow ritual, without the addition of artificial ferments, that respects nature's rhythms.
 The result is a product with a springy consistency and a clean flavor, with the great advantage of a longer shelf life than traditional formats. It's the perfect choice for those seeking superior quality on gourmet pizzas, fresh salads, or as the star of traditional Italian appetizers.


 1. The Classic "Purity" (Appetizer)
 To fully enjoy its natural ripening, serve it at room temperature (remove it from the refrigerator at least 30 minutes beforehand). Cut it into thick slices and accompany it with:

 
 Parma or San Daniele raw ham.
 
 Coppery tomatoes and a drizzle of monocultivar extra virgin olive oil.
 
 A pinch of wild oregano.

 2. Excellence in Pizzeria
 Thanks to its consistency, the Braid spins perfectly without releasing too much water.

 
 Chef's tip: Shred it by hand instead of cutting it with a knife. Add it to the pizza halfway through cooking for a perfect melting effect, or serve it raw right after it comes out of the oven for an irresistible thermal contrast.

 3. Gourmet "Salad"
 Transform a simple salad into a noble dish. The Braided Bread pairs divinely with:

 
 Arugula, walnuts and pears in syrup.
 
 Confit cherry tomatoes and fresh basil pesto.
 
 Taggiasca olives and desalted capers.

 4. Unusual and Tasty Pairings

 
 Grilled: Cut the Treccia into 2 cm thick slices and quickly grill them on a hot griddle. The crispy exterior and stringy center will enhance its milky flavor.
 
 With anchovies: Make some toasted homemade bread croutons, add a slice of Treccia and a Cantabrian anchovy. The contrast between the sweetness of the milk and the saltiness of the fish is an explosion of flavor.