Mozzarella, Fiordilatte, Treccia, Bocconcini, Nodino

Fresh and yielding at the first bite, mozzarella is a table cheese made from fresh drawn milk that has been processed on the same day. It can be more delicately creamy or slightly chewy, depending on the shape and the size the stretched curd (pasta filata) is pulled into: in addition to the traditional ball shape, it can also be spun to form plaits (treccia), little knots (nodini) and small balls (bocconcini), each one weighing at least 15 grams. Mozzarella is made from cow’s milk, curds and salt: natural ingredients that give it that characteristic white colour.