1. La mozzarella

2. Mozzarella is a fresh cheese

3. Mozzarella Like the other cheeses it takes 4 ingredients: Milk Acidifying agents Rennet Salt

4. 1. Milk Comes from bufalas and it is rich of proteins, fats and calcium

5. 2. Milk is added to the rennet at a temperature of 39°C, within 12h from the milking. The coagulation lasts half an hour

6. 3. After an acidification of 30 minutes it starts the spinning

7. 4. Spinning is broken in small pieces, that are put in hot water

8. 5. The spinning is separated from the hot water (wich is saved) and a resilient dough is made with the hands and is put in a wodden recipient.

9. 6.The dough is put again in the water and is “cut” (“mozzare”) by two workers just with two fingers.

10. 7. The dough (which is maximum 3 kg) is hand manipulated to do different shapes

11. Mozzarella

12. Remember that… Mozzarella is the most important ingredient to make pizza