Mozzarella, bocconcini and ciliegine.
You need a few ingredients to create a handmade mozzarella DOP, only raw buffalo milk, rennet, salt and time: that is how our mozzarella is born.
A lot of milk, without any sort of additives.
The shapes of our mozzarella serve every palate’s need, from the ciliegina that every child loves, to the bocconcino for the sweetest tooth.
How to CONSERVE and TASTE
1. Keep the product in its liquid all the time, until you eat it;
(when you eat it, you can also ‘rinse’ it superficially, with tap water, if you prefer a less savory product);
2. Keep it in a cool place (where appropriate, in summer, in the refrigerator at a temperature of at least 12° C). The ideal procedure is to conserve the sealed bag in a cool “water bath” (about 15° C) in summer and in a tepid one (about 18-20° C) in winter.
3. If the product is conserved in the refrigerator at low temperature, you can dip it in warm water (35-40° C) for five minutes before you eat it, in order to enjoy it better; however, you should keep it at room temperature at least half an hour before you deep it in warm water;
4. If the product shall be cooked, take it from the preserving liquid and keep it in the refrigerator for a few hours, so that it separates from excess water.