Scamorza Abruzzese is a traditional cheese from the Abruzzo region in Italy. It is a stretched curd cheese that is similar to mozzarella but has a more distinct flavor. This cheese can be found in various towns and communes of Abruzzo, including Scanno, Sulmona, and Pescocostanzo.

The history of Scamorza Abruzzese dates back to the 16th century when it was first produced by shepherds in the region. It was originally made from sheep’s milk, but nowadays it is also made from cow’s milk. The cheese is traditionally smoked, which gives it a unique aroma and flavor.

Scamorza Abruzzese has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This recognition ensures that the cheese is produced following specific traditional methods and using local ingredients. The specifications for Scamorza Abruzzese include using raw milk, hand-stretching the curd, and smoking the cheese with beechwood.

One popular recipe that features Scamorza Abruzzese is “Scamorza alla Pizzaiola.” In this dish, the cheese is melted and served with a tomato sauce flavored with garlic, oregano, and olive oil. Another delicious recipe is “Scamorza e Patate al Forno,” which is a baked dish with layers of Scamorza cheese and potatoes.

Sources:
– “Scamorza Abruzzese” – www.abruzzoturismo.it
– “Scamorza Abruzzese DOP” – www.prodottitipiciabruzzo.it