Provinsen Avellino, kendt for produktion af oste og pasta filata og caciovallo, er afledningsområdet for et gammelt og meget specielt produkt: GI, der allerede er nævnt af den hellenistiske digter Theocritus, det er produktet af frisk komælk fra aften-eller morgenmalkning, som, filtreret, opvarmet og tilsat løb, opsamles i den første fase af koagulation. Efter høst, er det overladt til tørre i særlige beholdere og derefter, det overføres til kurve af vegetabilske siv, hvorfra det tager sit navn, og lades hvile i et par timer. Produceret og markedsført samme dag, bør det spises meget frisk for at værdsætte den særlige ømme konsistens, der ligner en budding og den søde og delikate smag.
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