It’s the result of the progressive evolution of the classical mozzarella, adapted to the increasing needs of the pizzerias. The request is oriented toward a product with specific characteristics: clear cut, easy to be spread onto the pizza, with the correct level of humidity and a long and resistant melting aptitude.
Today the mozzarella for pizza is produced daily in two versions; both are available in the classical 1,5 kg brick loaf shape and then almost custom cut into dices, small dices or in shreds, all packed in protective atmosphere bags, weighing 2,5, 3 or 7 kg.
In this way we guarantee everybody to choose from a wide selection the product that better responds to one’s needs. Not to be underestimated: the packaging, with a very light weight, has a very low environmental impact.
It’s a product of pulpy and firm structure, specifically for pizza and well suitable also for the home recipes to enrich lasagne, parmigiane, and sandwiches.