Mozzarella, Burrata, Bocconcini, Mozzarella for Pizza, etc

Italian Mozzarella, the special taste of simplicity!
The name Italian Mozzarella directly indicates a fresh cheese, of the “pasta filata” category. We can taste it plain or as an ingredient in countless recipes of international cuisine. To produce one kilo of Mozzarella, about 7/8 liters of fresh milk are needed. The quality of the cheese depends on the milk and the fermentations which determine the aroma and taste. Quality Mozzarella is recognized by the fact that only 4 ingredients are listed on the label: milk, probiotics, rennet and salt.
The fine Mozzarella di BUFALA, ie the one made from buffalo milk, with a characteristic taste and aroma.
The also famous FIOR DI LATTE, the lightest of all! It is eaten plain but also with Prosciutto Crudo, in Caprese salad (tomatoes, basil, a little extra virgin olive oil and oregano) and as an ingredient in many recipes, such as pizza, calzoni and panzerotti. Rich in vitamins, proteins and minerals (calcium, sodium, potassium, phosphorus).
Finally, BURRATA is something unique among fresh cheeses, highly appreciated by connoisseurs. It is produced from whole cow’s milk and is distinguished by the presence of a thin casing of firm Mozzarella, which encloses an interior of buttery milk. It thus has a softer and fluffier texture than classic Mozzarella. Burrata can be used, among other things, in risotto or in the creation of delicious sauces and seasonings for pasta recipes, making these dishes even more delicious!

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