It is hard to say what in Italian cuisine goes best with the staples tomato & basil. I offer you this; Mozzarella di Bufala. Creamy, fluffy, rich, and velvety, I can think of no better “dish making” ingredient than this beautiful cheese in Insalata Caprese. Mozzarella di Bufala is made from the milk of Italian Water Buffalo, and it’s history can be traced back to Italy in the 12th century. It has been observed that those cheeses made from Water Buffalo milk are higher in calcium, protein, and lower in cholesterol than cow’s milk. Antipasto, salads, pastas, calzones, pizza, seafood, with fresh fruit and vegetables, on a sandwich or a panini, as well as by itself, drizzled in honey, or Balsamic Vinegar, Mozzarella di Bufala goes with an extraordinary breadth of Italian cuisine. Fine pairings are with whites, roses, summer cocktails, and wheat beers. This mozzarella is feather light, with an intense richness, that never weighs heavy, even in the finish. Any place you’d use cheese, try it out as a delicious alternative.
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----Joann Pfahl (Mileti)