Merkki: Puglia Sapori e Dintorni

The mozzarella is prepared by the coagulation of fresh milk which is heated to 35 ° C. By the addition of rennet, the milk flocculates. The mozzarella from cow's milk is produced daily from the dairy technician according to the Apulian tradition of craftsmanship.

The dough form pasta filata through the addition of hot water with 80-85 ° C degrees. The Dairy technician forms the mozzarella by hand. Depending on the form, awe disticnt Mozzarella Fior di Latte, Nodino (node), Bocconcino (small balls) and Treccia (braid).

The product is made by hand.