Mozzarella was born in southern Italy from the need to transform milk in poor storage conditions, using hot spinning and reducing acidity. The term mozzarella derives from the verb to mozzare, which is to cut the spun dough that is produced by heating the rennet at high temperatures.
There are two types of mozzarella, that of buffalo and that of cow: buffalo mozzarella is a dairy product made with whole and fresh buffalo milk and its origins date back to distant times; cow mozzarella, on the other hand, is produced by cows and is the most widespread.

Let’s now see the procedures to follow to create a good mozzarella:
Milk filtering: The milk is poured into large vats, where it is filtered of impurities.
Milk coagulation: Immediately after, rennet and lactic ferments are added, and then left to rest.
Processing of the curd: the curd is formed which is cut into slices and combined with a hot whey and left to acidify for several hours.
Spinning: Once ready, the curd becomes a white and elastic paste, and is mixed with boiling water and turned with a wooden stick.
The mozzatura: The pasta filata obtained is processed and cut, i.e. divided into smaller pieces.
The salting: at this point, the salt is added.

There are several forms of mozzarella that we find on sale that usually have a very small cut and are called cherries due to the resemblance to small cherries, then there are the morsels that are a little larger, then those of medium cut from 150 grams up 500 grams and finally the mozzarella braid that is woven entirely by hand. Other special types of mozzarella are the burrata which consists of mozzarella filled with cream or the zizza also called zizzona which has the shape of a breast with a weight that can vary from 1 kilogram up to 10 kilograms.

Mozzarella obtained the controlled designation of origin (DOC) in 1993 and the protected designation of origin (DOP) in 1996.
But how can we recognize a fresh mozzarella? It must be porcelain white, smooth and above all hard. Not easy to cut into slices or wedges, but not with a fork: you need a knife to break it.

Mozzarella, once finished, we can make many foods uses: first of all you can eat it alone, or cut it into slices together with good fresh tomato giving rise to a dish that is called “caprese”. Then we can use it as a topping on pizza but there are so many uses that we can make of it in the kitchen, giving rise to many recipes that we can experiment with.

For example, another way to prepare it is the “mozzarella in carrozza”. This is a very good dish that sees the mozzarella cut into slices and inserted into the slices of bread. They are then placed in egg and milk, in flour and then fried.
Now that we know everything about mozzarella, all we need is the taste, so enjoy your meal!