Italy Puglia Food
Mozzarella cheese and other dairy products typical Apulian
Bocconcini Cheese is small balls of
Mozzarella, about the size of a
chicken egg (thus another Italian
name for these, "uvoa di mozzarella",
or "mozzarella eggs.") They are
usually packed in water to keep them
fresh. In Italy, they are often made of
milk.
Caciocavallo Cheese is shaped like a small
gourd, pear or flask, usually with a definite
small ball on top, forming a defined neck
between it and the larger body. The process of
making it is similar to that for Mozzarella.
Mozzarella
Ricotta
Tiella Barese
Riso, patate, cozze
Tiella Barese
Riso, patate, cozze
http://www.youtube.com/watch?v=004ePjiO7q8
Spaghetti ai frutti di mare
These products are used in the typical Italian cuisine with
mozzarella.
PASTA AL FORNO CON MELANZANA
LASAGNA AL FORNO
CANELLONI RIPIENI AL FORNO
PANZEROTTO FRITTO
PARMIGIANA DI MELANZANE
Medaglioni di mozzarella
Piadina di mozzarella e
pomodoro
Mozzarella impanata e
fritta
Insalata con
mozzarella
Orecchiette con mozzarella e
pomodoro
Fusilli tricolore con mozzarella e
origano
Farfalle alla
crudaiola
Ravioli di patate mozzarella e
zafferano
Spaghetti mozzarella e pancetta
Zuppa mozzarella e
uova
Timballo ai 4
formaggi
Timballo di patate con
prosciutto e mozzarella