Melted Scamorza

This isn’t a formal recipe, just a delicious way to serve firm cheese in a more elegant style! Allow a slice or two of cheese per serving.


  • 2 balls scamorza, one plain, one smoked
  • Red wine vinegar
  • Fresh thyme leaves
  • Salt and pepper to taste
  • Crusty baguettes
  • Ingredients


  1. Slice the cheese into 1/4-inch thick rounds. Heat a dry non-stick skillet over medium heat for 2 minutes. Add several cheese slices with ample space between them. Allow the cheese to melt into small pancake size rounds. Transfer the rounds to a platter; sprinkle them with the wine vinegar and thyme leaves. Add salt and pepper to taste.
  2. These are best eaten with a knife and fork! We serve them with crusty bread slices and Banfi’s Belnero.

This recipe was featured on Season 20 - Episode 2010.

Print This Recipe



Hi, I enjoy your cooking show. You have a good website that is user friendly and a lot of interesting recipes. I am a little disapointed that the recipes do not have the regions of Italy that they are from because I am particularily interested in finding recipes from Reggio de Calabria where my grandfather is from. I have been told that my grand-mother
was from the San Georgio valley so I would also be interested in recipes from that region.
I recently enjoyed your show about polenta. My daughter just found out she is glutin intolerant so the polenta lasagna will be a nice alternative to the lasagna that we are use to making. Keep up the good job.

Leave a comment

Your comment will be revised by the site if needed.