White and lovely, mild and creamy, representing the authentic mozzarella.
The bite sized and twist mozzarellas including the traditional round shape typical of the mozzarella di Bufala, are used in various ways in the Italian cuisine and are popular as a basic and almost inevitable and indispensable ingredient of our beloved pizza.
A wide variety of mozzarella based on the processing techniques and milk used is mostly produced in Italy. Pizzerias usually use the traditional mozzarella for pizza, mozzarella di bufala or fiordilatte mozzarella.
Mozzarella for pizzas is usually minced and put on pizza before being baked in the oven and then blends with the rest of the toppings.
Mozzarella di bufala is a traditional dairy product of Campania. It is usually chopped coarsely on pizza just after baking and is barely cooked.
Fiordilatte mozzarella is produced exclusively from cow’s milk and is considered better than traditional mozzarella for pizza. It is also baked, but is creamier and richer compared to traditional mozzarella
Pizza without mozzarella? Bizarre!