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Buffalo mozzarella (Italian: mozzarella di bufala; Neapolitan: muzzarella 'e vufera) is a mozzarella made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania , especially in the provinces of Caserta and Salerno .
Vinnie Morelli sits on the porch of Vinnie's Mootz in Lyndhurst and waxes poetic about his pizza and love of Italian food. The Bergen County native spent summers in youth in Italy.
Leprino Foods was founded by James Leprino's father Mike Leprino in 1950 as a family-owned market selling grocery items and handmade cheese in Denver. [1] [2] It was first sold under the Gina Marie brand. [1]
Fresh mozzarella, recognised as a traditional speciality guaranteed (TSG) since 1996 in the European Union, [10] [11] is available usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) in diameter.
In not quite a decade, it's opened nearly 50 locations as customers return for favorites like the Avocado Piada, made with pancetta, avocado, arugula, basil aioli, mozzarella, sweet corn and tomato.
1989 commemorative plaque in Naples marking the 100th anniversary celebration of the creation of pizza Margherita Uncooked pizza Margherita on a pizza peel. Pizza Margherita, also known as Margherita pizza, [1] is a typical Neapolitan pizza, roundish in shape with a raised edge (the cornicione) and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte ...
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
[8] [9] Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. [10] The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional ...