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Palla

pallarosannamarziale

A project by Rosanna Marziale. “Palla di Mozzarella di Bufala Campana D.O.P.” is an idea that comes from tradition. It is an immediate explosion of taste to eat with hands, even standing up. It is in shape and recipe absolute simple. A humble product, reinterpreted with excellent ingredients.

History

In Campania dialect a mozzarella
has always been called “‘a pall i muzzarell”.
An expression that assimilates this cheese
to other gastronomic traditional products that are balled up with hands, like “‘a pall e riso”.
A ball is a concentrate of substances
and flavors, something like a ripe fruit.
Or such as a bullet, full of energy
to be shot in the mouth.

“In 2003 – says the chef Rosanna Marziale –
I have this idea of ​​using mozzarella
as a ball with a greedy surprise,
rolled in a breading and in boiling oil.
I created a new technique, that no one else had ever used, and I decided to call it “RIMOZZARE”.
It was inevitable that such a thing would occur to me.

I live and work in Caserta, the territory
with the greatest production of Mozzarella di Bufala Campana DOP.
Like people who live in Campania (and all Italians), I can’t go out without bumping into something good to buy and nibble while walking. This is what is usually called street food. Food that you can eat at any time and any where.
Palla was created for this purpose.”

Rosanna Marziale
chef

Passion Identity and Creativity

MY COOKING PHILOSOPHY IS TO MIX THE INGREDIENTS OF THE TERRITORY WITH THE CLASSIC RECIPES IN ORDER TO WRITE THE FUTURE ONES.
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