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Mozzarelle

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Mozzarelle

Mozzarelle da tavola Abbasciano

They boast a particular primacy: they are the freshest of all cheeses. Indeed, in only four hours it goes from the milk to the mozzarella ready to be eaten.
The word “mozzarella” finds its origins in the activity – called “mozzatura” (in English “cut off”) – performed by hand to form the single pieces of the wanted dimensions, separating them from the spun paste.
The origin of the mozzarella is ancient: it was mentioned for the first time in 1570 in a cooking book by Bartolomeo Scappi, Pope Pius V’s personal chef, organizer of opulent banquets and author of a famous cooking treaty.

Mozzarella for the table
Mozzarella for the table

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