Over the years, the attention of pizzeria owners and pizza makers for quality raw materials has grown: a good pizza does not depend only on dough, leavening and cooking methods but also on the ingredients used for its filling.<\/p>\n
In this regard, we would like to discuss about one of the main ingredients, together tomato, of the pizza stuffing: mozzarella di bufala and … not to exclude Puglia region, we\u2019ll also talk about burrata, two symbols of the Made in Italy food.<\/p>\n
Mozzarella di bufala<\/b>
\nHas a delicate taste, pearl white color, smooth outside and soft inside.
\nIt is a typical production of the southern regions of our country, originating from Campania. A fresh spun paste cheese obtained with the use of fresh whole milk of Italian Mediterranean buffalo.<\/p>\n
The term mozzarella derives from the action of separating the paste in pieces, by compressing it between the index and the thumb. PDO Buffalo Mozzarella from Campania is today the most important brand with Protected Designation of Origin of Southern Italy.
\nExperts advise to serve it at room temperature if you like to consume it raw.<\/p>\n
And on the pizza?<\/b>
\nIt is better to add mozzarella when the pizza is half-cooked or just cooked and still hot, not to alter its abundant serum. Mozzarella can be shredded, cut into slices or broken up with the hands.<\/p>\n
Burrata<\/b>
\nCandid, glossy, smooth, soft and creamy … a real delight for the palate
\nUntil a few years ago it was sold and consumed exclusively in Puglia, the region where it was born (more precisely in Andria in 1956). Burrata is now appreciated in Italy and abroad.<\/p>\n
Burrata, made with raw cow’s milk, looks like a small bag of spun paste (closed with a knot obtained with the use of the water remaining after the cooking stretching) which encloses a soft heart of „sfilacci“ of spun paste and cream called stracciatella. As for mozzarella, the name derives from the procedure used for its preparation: the spun paste, in fact, is „broken up“ by hand to form pieces of irregular shape and length. Burrata is served raw and can be enjoyed alone or combined with vegetable dishes (tomatoes in particular).<\/p>\n
And on the pizza?<\/b>
\nIt must be added when pizza is cooked!<\/p>\n
For shape lovers <\/b>
\nComparing burrata and mozzarella, the highest calorie intake is given by burrata as 100 grams contain 400 calories.<\/p>\n","protected":false},"excerpt":{"rendered":"
Over the years, the attention of pizzeria owners and pizza makers for quality raw materials has grown: a good pizza does not depend only on dough, leavening and cooking methods but also on the ingredients used for its filling. In this regard, we would like to discuss about one of the main ingredients, together tomato, […]<\/p>\n","protected":false},"author":1,"featured_media":15165,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[367],"tags":[],"yoast_head":"\n