La mozzarella \u00e8 un caratteristico formaggio di pasta filata, ottenuto un tempo solo da latte di bufala e oggi preparato anche industrialmente con latte di vacca; si vende in forme tondeggiandi o in trecce,\u00e8 da consumarsi fresco altrimenti diventa gommoso e immangiabile.<\/p>\n\n\n\n
La pasta della mozzarella \u00e8 bianchissima, grassa, compatta, tenera, quasi spugnosa con odore fragrante di latte, sapore dolce con fondo appena acidulo, molto fine e delicato; racchiude in s\u00e9 una quantit\u00e0 di siero lattiginoso che fuoriesce al taglio.<\/p>\n\n\n\n
Il nome lo deriva dalla mozzatura operata con le mani per dividere la pasta filata in caciole globose di vario peso, comun- que non superiori a mezzo chilo ed \u00e8 lavorato con il sistema della pasta filata, come il caciocavallo<\/p>\n\n\n\n
Ecco come si ottiene la pasta filata. Il casaro rompe la cagliata con un attrezzo detto spino, ma non la infagotta, la lascia nel suo siero tiepido per qualche ora, mentre si dedica ad altre faccende; i granelli separati, tornano a riunirsi in un unico blocco che il casaro, quando ritiene ch’\u00e8 il momento giusto, taglia in fette sottili e trasferisce nell’aqua bollente; le fette agitate con l’apposita spatola di legno, obbedendo ad una legge della fisica, si saldano subito in un nuovo ammasso omogeneo ed elastico. A questo punto, il casaro inizia a filare quella pasta, la riduce con le sue mani esperte in un lungo cordone che aggomitola con cura, lo spezza e lo foggia nelle forme desiderate. Ci\u00f2 avveniva nella lavorazione tradizionale, nei moderni caseifici il lavoro oggi \u00e8 fatto a macchina.<\/p>\n\n\n\n
Sicuramente la mozzarella nasce nel Sud e con prevalenza nelle zone al margine settentrionale della fertile piana del Sele, ricche d’acqua dove sterminate mandrie di bufali vivevano allo stato brado e provvedevano al latte richiesto; si prdoduce ad Aversa, Battipaglia, Capua, Eboli, Sessa Aurunca.<\/p>\n\n\n\n
Si gusta da sola, oppure con olio, pepe e sale; entra anche in diversi tipi di insalata, con pomodori, verdure fresche o gratinate. Inoltre ha contribuito alla sua fama e diffusione l’enorme popolarit\u00e0 delle pizze napoletane, per alcune delle quali la mozzarella costituisce ingrediente insostituibile. Si conserva bene nel frigo, togliendovela prima di servirla.<\/p>\n<\/div>\n\n\n\n
Mozzarella is a characteristic stretched-curd cheese, once made only from buffalo milk and now also industrially prepared from cow’s milk; it is sold in round or plaited shapes, and should be eaten fresh otherwise it becomes chewy and inedible.<\/p>\n\n\n\n
The mozzarella paste is very white, fatty, compact, tender, almost spongy with a fragrant milky smell, a sweet flavour with a slightly acidic base, very fine and delicate; it contains a quantity of milky whey that comes out when cut.<\/p>\n\n\n\n
It takes its name from the hand-cutting used to divide the pasta filata into globular caciole of various weights, usually not exceeding half a kilo, and is processed using the pasta filata system, like caciocavallo.<\/p>\n\n\n\n
This is how pasta filata is made. The cheesemaker breaks the curd with a tool called a “spino”, but does not stuff it, he leaves it in its lukewarm whey for a few hours, while he devotes himself to other tasks; the separated grains come back together in a single block that the cheesemaker, when he thinks the time is right, cuts into thin slices and transfers to boiling water; the slices, shaken with the special wooden spatula, obeying a law of physics, immediately join together in a new homogeneous and elastic mass. At this point, the cheesemaker begins to spin that dough, reduces it with his expert hands into a long string that he carefully curls, breaks it and shapes it into the desired shape. This was done in traditional cheese-making, in modern cheese factories the work is now done by machine.<\/p>\n\n\n\n
Mozzarella was certainly born in the South and mainly in the areas on the northern edge of the fertile Sele plain, rich in water where endless herds of buffalo lived in the wild and provided the required milk; it is produced in Aversa, Battipaglia, Capua, Eboli, Sessa Aurunca.<\/p>\n\n\n\n
ervirla.It is enjoyed on its own, or with oil, pepper and salt; it also goes into various types of salad, with tomatoes, fresh vegetables or au gratin. Also contributing to its fame and popularity is the enormous popularity of Neapolitan pizzas, for some of which mozzarella is an irreplaceable ingredient. It keeps well in the fridge, taking it out before serving.<\/p>\n<\/div>\n\n\n\n
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LA MOZZARELLA The Mozzarella-\u30e2\u30c3\u30c4\u30a1\u30ec\u30e9 La mozzarella \u00e8 un caratteristico formaggio di pasta filata, ottenuto un […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-751","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=751"}],"version-history":[{"count":1,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/751\/revisions"}],"predecessor-version":[{"id":752,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/751\/revisions\/752"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}