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Mozzarella Stories

Mozzarella Stories

From over ten years we are using a technique conceived by our chef Rosanna Marziale: Mozzarella di Bufala Campana Dop chilled, frozen and grated on our special dishes. We decided to call it “RIMOZZARE”. Here you are some dishes that use this new technique. We used it for “Palla di Mozzarella” and Pizza “upside down” too. Mozzarellas are the ideas that come from the mind, or it is the mozzarella that brings ideas for new culinary creations.

Concept year 2010Neve d'Estate
Shelled seafood soup tubes pasta and mozzarella's cold.
Concept year 2012Mozzarella Cake
Inspired by the cheese cake but the cheese base is mozzarella with Falernum Elixir - Ancient Distillery Petrone
Concept year 2015Spaghetti with Piennolo del Vesuvio dop cherry tomatoes
Our chef Rosanna Marziale at Uno Mattina presents spaghetti with Piennolo del Vesuvio dop cherry tomatoes with grated Mozzarella di Bufala Campana Dop blasted/frozen on as if it were a seasoned cheese.
Concept year 2010Dessert Waffle Box
Our chef Rosanna Marziale presents a dessert with a hypnotic taste, a box of waffles au frutti rossi with grated mozzarella di Bufala Campana Dop blasted/frozen on as if it were a seasoned cheese.

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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