Desang diabetes magazine diabetes diet

LIVINGLIVING

MMany of Italy's

finest food, such

as prosciutto

di Parma,

Parmigiano

Reggiano, have strict certification

as to where they can be produced

geographically in order to maintain

quality, control and production methods.

The same is true of buffalo mozzarella.

La Baronia has enjoyed DOP certification

(Denominazione di Origine Protetta,

literally Protected Designation of Origin)

since 1996, making it one of the most

renowned producers in Italy with

production in the Caserta and Salerno

provinces, and selected areas of Latium.

Sourced from La Baronia, a

small artisan farm in Campania (the

rich pastureland around Naples is

the heartland of buffalo mozzarella

production), is immediately recognisable

as home-made: it has a lovely sheen and

the tell-tale seam - a line that separates

the hand-made from the mass-produced.

Mozzarella di bufala

Buffalo mozzarella at its freshest, artisanproduced

hand-cut buffalo mozzarella,

made only with buffalo milk, salt and

rennet.

Hand-made and hand-cut fresh buffalo

mozzarella is fresh, soft, creamy and mild.

Rich in calcium and high in protein, this

cheese contains no preservatives, so

needs to be stored and eaten as fresh as

possible. Buffalo mozzarella is great for

serving with good-quality sliced tomatoes

and fresh basil. It should be torn, not

sliced or grated. Alternatively, scatter it

over tomato-based pasta or pizza.

ITALIAN CLASSICS

We explore Italian soft cheeses and the countries famous Parma

ham, just in time for the last of the summer months.

FOOD

REPORT

Top-quality mozzarella di bufala is

not to be confused with mass-produced

mozzarella, sold in water in supermarkets.

This product has a long shelf life and is

better suited to cooking. Just before

eating, Italians submerge buffalo

mozzarella and smoked burrata in hot

water (about 35°C) for 10-15 minutes to

bring it to the correct temperature and for

optimum flavour.

Burrata

Based in the UK, Nife is Life sells burrata

made in Puglia by artisan producer

Deliziosa near Andria, the heartland of

Italian burrata production. Like all the

best burrata, this one has a thin casing

of mozzarella-like cheese, which splits

easily to reveal its heart of fresh cream

and unspun mozzarella curds, offering

a creamy taste with a hint of acidic

sweetness. Burrata starts out much like

mozzarella, with rennet used to curdle

the warm milk. The fresh mozzarella

curds are then plunged into hot whey or

lightly salted water, kneaded and pulled

to develop stretchy strings (pasta filata),

then shaped, still-hot, into a pouch.

The burrata is then filled with scraps of

leftover mozzarella and topped off with

fresh cream before being tied into a little

topknot. Eat it as fresh as possible and

keep refrigerated, as burrata contains no

preservatives. Supplier Nife is Life advises

serving burrata with toasted bread and

a hint of extra-virgin olive oil, or salt if

At Nife is Life (Nice Italian Food Everyday) their signature mozzarella

di bufala, burrata, treccia and smoked burrata, are flown into the

UK twice a week from Campania.

www.nifeislife.com

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