Discover the Rich World of Italian Cheeses

History, serving ideas, and recipes—curated by Chef David Giani with perfect Tuscan wine pairings.

From creamy Burrata to tangy Pecorino, explore Italy’s iconic cheeses and how to serve them. Dive into their origins, discover Chef David’s recipes, and match each cheese with the right wine.

Fresh Ricotta

Ricotta

Lazio · Sicily · Sardinia — whey-based, light and fluffy

Dating back to Roman times, ricotta (“recooked”) is made from whey, not curd. Its delicate texture works in sweet or savory dishes—from cannoli to ravioli fillings and simple toasts with honey.

Burrata

Burrata

Apulia (Andria · Murgia) — mozzarella shell with stracciatella & cream

Born in Puglia in the early 1900s, burrata is best at room temperature. Serve with tomatoes, basil, and olive oil—or melt into pasta and pizza for a luxurious finish.

Burrata with beets Handmade Burrata on Roasted Beets Pairing: Montepulciano Molecular Burrata Molecular Burrata in a Baked Pasta Cup Pairing: Montepulciano
Montepulciano
Suggested wine: Montepulciano
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Pecorino with fava beans

Pecorino Re Nero (Toscano)

Tuscany · Umbria · Lazio — sheep’s milk, black-coated aging

Etruscan-era roots with a distinctive black wax rind. Slice for antipasto with honey or jams, shave over pasta, or enjoy with figs and pears. Perfect with Chianti or Brunello.

Fava beans and pecorino Fava Beans & Pecorino (Baccelli e Pecorino)
Prosecco Rosé
Suggested wine: Prosecco Rosé
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Mozzarella di Bufala

Mozzarella di Bufala

Campania · Lazio · Puglia — PDO richness, soft & tangy

With 12th-century origins, buffalo milk yields a lush texture and gentle tang. Enjoy in Caprese, on pizza, or with roasted vegetables. Best consumed very fresh.

Bufala Mosaic Warm Mozzarella di Bufala on Vegetable Mosaic Pairing: Morellino di Scansano Mozzarella in carrozza Pan-Fried Mozzarella Sandwich (Carrozza) Pairing: Bisol Jeio Prosecco Brut