Winner of the Food Magazine Challenge Award, Grande Bocconcini is a type of Pasta Filata or stretched curd, which is a delicately flavoured fresh cheese that has a texture very similar to al dente pasta. It is used to carry other flavours such as fresh herbs and extra virgin olive oil in salads. Traditionally made in Southern Italy from the milk of water buffaloes (introduced into Italy from India in the 16th century), it is now made with cow’s milk and best kept in it’s own lightly salted water.
Grande Bocconcini is ideal for slicing. Perfect for pizza or layer with tomato and basil for a Caprese salad. Tear, drizzle with olive oil, salt and pepper and serve as an antipasto.