Mozzarella is a fresh stretched curd cheese characterised by a smooth, uniform and snow-white surface and elastic consistency. The taste is sweet and delicate and the smell is fresh and pleasant. It comes in different forms, the result of the skill of our master cheesemakers: from bocconcino to nodino, from treccia to treccina up to fiordilatte.
Usually mozzarella is eaten fresh on its own as an appetiser (the fiordilatte are typically cut into slices and seasoned with extra virgin olive oil, and tomato forms the basis in the preparation of the famous caprese) or as a side dish, paired with main courses and also when preparing salads
