Page 87 - Mozzarella News Today

>> after our little shopping trip, were back in the city. and finally, finally the maestro is making a pizza for me. mass produced pizza brands always add sugar, fat and flavoring. but in napoli, its just water, flour, salt, yeast and a lot of skill. [ speaking non-english ] the crushed san marzanos from uncle vincenzo go on first. next the creamy nuggets of mozzarella to counteract the sweet sharpness of the tomatoes. and a final flourish to add saltiness and fragrance.

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Buffalo were brought to work the southern italian land by arab conquerers almost 1,000 years ago. and early each morning, their milk is turned into the finest mozzarella. [ speakinging non-english ] this masked man is acknowledged as one of the greatest cheese makers in italy. once this mornings collection of buffalo milk is heated, he adds rennet to separate out the curds and the whey. the curds are chopped and boiling water is added. the result is incredible. >> its like hes a magician. you kn...

World, and was the first ever pizzaiolo to be recognized by the michelin guide. enzo. >> whey! >> the only thing he loves more than pizza is naples itself. before he makes me a pizza, the maestro needs to go shopping. and when youre in campania, who needs a store when you can go straight to the source? buffalo were brought to work the southern italian land by arab conquerors almost a thousand years ago. and early each morning their milk is turned into the finest mozzarella.

The southern sun nurtures tomatoes that are the envy of the world. and out in the hills, buffalo produce the milk for the finest mozzarella. but pizza wasnt born in the lush hills. it came from the darkest, poorest streets of naples. and its story combines two of italys favorite subjects. food and death. >> italys historic volcano bursts into the most fearsome and devastating eruption. at least once in every century, it is hurled out. >> the volcanos this sort of ever-present threat, isnt it? >>...

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This masked man is mimmo la vecchia and hes acknowledged as one of the greatest cheese makers in italy. once this mornings collection of buffalo milk is heated, mimmo adds rennet to separate out the curds and the whey. the curds are chopped and boiling water is added. the result is incredible. its like hes a magician, do you know what i mean? in italian, mozzare means to cut off. and this ancient process gives the cheese its name. the mozzarella then rests in a

Salt bath for a few hours. unlike other cheeses which get better with age, mozzarella is best eaten fresh. which is great news for me. oh, my god! so, if youre going to make the greatest pizza in naples, once you have the best mozzarella, you need the perfect tomato. theres a place whose name is whispered in awe by pizza fans everywhere from brooklyn to bangkok, and enzo is taking me there. as a pizza lover, i only ever

Cut off. this ancient process gives the cheese its name. >> mozzarella. >> the mozzarella then rests in a salt bath for a few hours. unlike other cheeses which get better with age, mozzarella is best eaten fresh which is great news for me. >> oh, my god. [ speaking non-english ] >> so if youre going to make the greatest pizza in naples, once you have the best mozzarella you need the perfect tomato. there is a place whose name is

Was invented. if pizza was going to be born anywhere, it would be here in naples. the city is hot, fast, and a feast for the senses. naples is situated in campania. its the unofficial capital of the italian south and is even older than rome. its a region of volcanic landscapes, magical islands, and the world famous amalfi coast. the southern sun nurtures tomatoes that are the envy of the world. and out in the hills, buffalo produce the milk for the finest mozzarella. but pizza wasnt born in the