Scamorza originates in the sun-drenched south of Italy, formed by artisans in Campania, Abruzzo, Molise, and - of course - Puglia. Scamorza belongs to the ‘Pasta Filata’ family of cheese, in which curds are stretched in hot water, resulting in a delightfully stringy and elastic cheese. The distinct pear-shaped cheese earns its name from its production process, in which the formed scamorza is hanged and left to ripen for around 2 weeks. Somewhat barbarically, then, in Southern Italy, ‘scamorza’ roughly translates to “beheaded” - a nod to the hanging of the cheese. The smoked flavour of Scamorza pairs perfectly with the pink morsels of ham flecked throughout our ravioli filling. Salty and moreish, this classic combination evokes Puglia at its very best.
To serve our ravioli, we’ve included burro e timo (thyme butter), as well as a sprinkling of our crushed fennel taralli. The latter is perhaps Puglia’s most cherished export - expect to see vendors selling these rustic knots of crisp bread throughout the region. Taralli Pugliesi trace back almost 2,600 years, when the eponymous region was occupied by Greek settlers. Here, the small bread snack was presented as a ritual offering to Goddesses Demeter and Persephone, both of which were associated with grains and harvest.
Ham & Scamorza Ravioli (200g):
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, Pasteurised EGGS (24%)), Filling (Ricotta Cheese (Pasteurised Cow’s MILK, Cream (MILK), Salt, Acidity Regulator: Lactic Acid), Scamorza Cheese (Pasteurised Cow’s MILK, Salt, Rennet)(26.7%), Cooked Ham (Pork, Salt, Contains: Nitrites)(16.6%), Potato Flakes, Grana Padano (Cow’s MILK Pasteurised Cow’s MILK, Salt, Rennet, Preservative: EGG Lysozyme), Salt, White Pepper
Thyme Butter (20g):
Butter (MILK) (87%), Thyme (10%), Salt, Black Pepper
Fennel Taralli Crumb (5g):
WHEAT Flour, Yeast, Water, Olive Oil, Fennel Seeds, Black Pepper, Salt