Pampanella pugliese is a type of cheese produced since the 1700s in farms of the provinces of Taranto, Brindisi and Lecce. It can be made from cow’s milk or even mixed milk (gow, goat, sheep).
It owes its name to pampino or pampano, the leaf of the fig tree, on which the cheese is traditionally served. It has a characteristic aroma and a pleasantly bitter taste.
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