Marzotica is produced with a mix of cow and sheep’s milk and whey; its body is not very consistent, with a buttery texture, a yellow-greenish colour and a soft, wrinkled rind.Its taste is slightly acidic, aromatised by the grass used as its packaging.it is produced following the classic phases of cheese making: milk and whey are heated to 90-100°C, then cooled down and additioned with rennet. After coagulation and the breaking of the curd, it is poured into small moulds and pressed. It is dry salted and matures in 10-15 days, durng which the rounds are stored in dry, airy and dim rooms and turned over every day. Last, the rounds (featuring a 10 to 12 cm diameter) are wrapped into grass leaves.Marzotica is produced in the province of Lecce, Apulia.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.