- The "Fior di Latte" is an absolutely typical product and a fundamental part of the Southern Italy dairy tradition. mozzarella
is obtained from the curdling of fresh
cow's milk brought to 35 degrees, so the addition of natural
rennet to form the curd. The cow's milk mozzarella
is pinned every day by the diary master following the Apulian artisanal tradition
using a stick and a tub, everything is immersed in draining tanks for the ooze obtaining a paste ready for the pinning.
The "Fior di latte" shape is variable: round, nodino, braid depending on the origin.
The Nodini: these are little "Fior di latte" mozzarella
typical of Apulia, hand shaped they seems like a little knot. They have an harder paste endowed with a great grade of elasticity.
The "Fior di latte" mozzarella
has a sweet but delicate taste, the best siding is with a mature tomato
and 2 leaves of fresh basil
realizing a great Caprese, but it is also perfect to but directly cut on a pizza.
Bocconcini Fior di latte: the have a bright and homogeneous skin, white milk colored. The paste is soft and lightly elastic. When it is cut it releases a milky liquid, they represent the perfect starter.