Mozzarella - Page 2 of 2 - Daniele Sciarotta

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There mozzarella cheese it is a fresh, soft stretched curd cheese. In its production, cow's milk and liquid bovine rennet are used. The spinning is done with hot water possibly added with salt. Spheroidal shape (possibly with head) or braid, skin with a soft consistency, smooth and shiny, homogeneous, milky white surface, paste with a fibrous structure with overlapping leaves, which releases milky liquid when cut and by slight compression, homogeneous color, white milk, soft and slightly elastic consistency, characteristic savory, fresh, delicately acidic flavor and fragrant and delicate odor. The quality depends on the goodness of the milk and the enzymes that determine aroma and flavor.

Excellent table cheese, also used for the preparation of pizza. The typical combination is with white wines. It is a food widely used in the hot months because it can be eaten in salads, with tomatoes in the famous caprese, or in cold dishes seasoned with balsamic vinegar. In the winter table it is excellent in the realization of tasty dishes such as croquettes, eggplant parmigiana or the traditional mozzarella in carrozza. The 95% of Italians consumes a mozzarella at least once a month.

Mozzarella was born in Naples and, originally, is considered a small product and had little consideration as it is difficult to keep and, consequently, to market. It was in fact intended for a small number of tasters. The name mozzarella derives from the term mozzare, referring to the manual cut made with the index finger and thumb starting from the still hot stretched curd, in order to create the shape of the cheese itself.

Alone or used to accompany other dishes there Mozzarella delle Latterie Riunite will know how to be recognized by giving typicality, flavor and joy to every dish. A triumph on pizzas, first courses, baked or in rich salads. Lighter, but of the same quality and freshness is mozzarella Ragusella, a real concentrate of health. Even more refined and unique is the Pigtail, which keeps the flavor of the soft and spun dough intact, just as the Ragusan tradition requires. Absolute protagonist of the cheese counter, the Braid it is a compendium of quality. Clear freshness, soft and sinuous shape, traditional flavor, fresh and tasty. A real masterpiece. Finally the Mozzarella for pizza, created exclusively for this type of preparation, has the ideal characteristics for a good pizza, giving it lightness, flavor and a "streamlined" pleasure.