Il Pallone di Gravina is one of the excellences of the Gravina area and surroundings. Its history is very ancient and its incredible goodness has meant that this dairy delicacy has been handed down as it is to the present day. And not only that: since 2010 the Pallone di Gravina has been a Slow Food Presidium.

The characteristics of the Gravina ball

The Pallone di Gravina is a semi-hard spun cheese that can have a slight hole in it. It is produced from exclusively local cow's milk according to a procedure that is handed down from family to family. A whole Gravina ball can weigh up to 2.5 kg, but you will also find kilogram pieces. As for the flavor, it is pleasantly delicate in the shorter seasonings, more intense and spicy in the longer ones. The Gravina flask is delicious even after only 20 days of seasoning, but, as we will see later, in that case it will not present the stamp indicating the product as a Slow Food Presidium.

Gravina Ball Slow Food Presidium

As for other Apulian excellences, the Pallone is also subject to a production specification, which clearly indicates the type of milk to be used, the production method, the times, the temperatures and so on. To boast the Slow Food Presidium badge, the Gravina balloon must have reached 4 months of seasoning. The more seasoned it is, the spicier it is and the more valuable it is. If you notice a color difference from ball to ball, this derives from the seasoning: the more the product is seasoned, the more the color of the pasta filata tends to intense straw yellow.

How to taste the Pallone di Gravina

Il Pallone di Gravina is excellent in a very simple sandwich with mortadella, just as it is used in those parts. There is no shortage of renowned chefs who have created gournet dishes that have seen the Gravina ball as the protagonist. In short, it is not only a good product, but also versatile, excellent to be enjoyed raw or in the context of tasty recipes.