Traditional 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.
Traditional Bocconcini is perfect for slicing in a Caprese salad or tearing onto a pizza. When heated on top of pizzas, Bocconcini melts into appetising creamy pools, enhancing the pizza toppings. Melted Bocconcini with eggplant, tomato or olives is a great taste combination.
