Today I would like to share with you my spaghetti with fresh tomatoes and mozzarella recipe.

Written recipe: http://orsararecipes.net/spaghetti-with-fresh-tomatoes-and-mozzarella-recipe

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Steve Martorano teaches you how to cook simple italian food made with the freshest ingredients. In this episode of Yo Cuz! The Italian-American Cook Steve teaches you how to make fresh mozzarella.

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Caseificio La Fattoria in Battipaglia, in the Campania region of southern Italy, makes fresh mozzarella with buffalo milk that can weigh up to 88 lbs. The dairy makes the mozzarella in a variety of shapes and sizes, but its brightest star is called Zizzona, which takes its name from a word in the local dialect that means ‘a mother’s breast.’

“The Zizzona of Battipaglia is a very big buffalo mozzarella,” Production Manager Gennaro Paraggio told INSIDER.

“The peculiarity of it is that there is a nipple on top of the mozzarella which reminds of a mother’s breast because it releases milk. The name Zizzona comes from a word in our local dialect which means ‘a mother’s breast’ that releases milk.”

Caseificio La Fattoria was established in 1988 by the Paraggio family to honor a generations-old tradition started in 1930. Overall, the dairy makes over 9 tons of mozzarella a day, 4,000 of which are Zizzonas.

“The Zizzona is made so that the dough inside is solid, strong, but it also has to have a web-like structure,” said Paraggio. “This means it has to be able to hold milk inside. The same milk that is used during production. So that when you cut it open, the plate is filled with milk, and when you eat it, your mouth is filled with fresh milk as well.”

During our visit to the dairy, we saw how a 66-pound Zizzona is made. 

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#Mozzarella #Italy #FoodInsider

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Traditional fettuccine Alfredo is the perfect meal to make that will surely please the entire family. Prepare your own traditional fettuccine Alfredo with help from a chef in this free video clip.

Expert: Gary Langevin
Contact: www.charlestonitalian.com/
Bio: Chef Gary Langevin specializes in cooking genuine Italian dishes from fresh ingredients. He grew up working in his mother’s restaurant in Naples, Italy.
Filmmaker: Melissa Mccormick

Series Description: You don’t have to go out of the night if you want to enjoy nice, Italian-style cooking – you can bring the Italian restaurant right to your door. Find out about cooking Italian style with help from a chef in this free video series.

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Join Chef Joe Borio, host of, “Cooking Italian with Joe”, as he shares a delicious recipe for an Italian favorite, Garlic Bread. But this is no ordinary Garlic Bread, oh no. This is Garlic Bread roasted with 5 Italian cheeses melted over a bed of Caramelized Onions! You can visit old Italy and make this delicious appetizer in your own kitchen. This is a simple fun and delicious recipe you can make quickly to make your next dinner with your family a trip back in time to old Italy.

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Homemade Mozzarella can only be stretched in acidic environnement. Yet the traditional Italian recipe has no acid : Instead it makes smart use of living bacteria to get the right pH… Well, Easier said than done.

This episode is part of my new mozzarella series produced by Eva Zadeh from Next Originals ( http://www.next-originals.com ) in co-production with BonnePioche Télévision. ( http://www.bonnepioche.fr/en )

Salut,

Alex

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Join Joe as he shows you hot to make an authentic Italian Panini with mozzarella cheese, tomato, prosciutto, basil, olive oil, and some real simple tips to make something special.
Cooking Italian with Joe

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The post How Mozzarella Is Made (VIDEO) appeared first on Italian Recipe Videos.

The making, stirring, and braiding of mozzarella could be considered a fine art in the cheese making production.

To see first hand how it is made, we went to Caseificio Andriese cheese factory in Bari, south Italy.

It all starts from blocks of curd which are called “cagliata” in Italian: these come from milk when it is drained of its whey.

Fresh curd is chopped and kneaded in hot water and salt. This is the “filatura” (spinning) and it lasts around 10-15 minutes. It takes around 10 kg of curd and 10 litres of milk to make 1 kg of mozzarella.

When the cheese is ready, it can be shaped in braids, knots, and even piglets. It can also be smoked, seasoned, or filled with other ingredients to make “burrata.”

The factory we visited has a 500 gram “bomb” as its very own speciality.

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Anthony Agostino demonstrates how to make mozzarella cheese at home.

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• Homemade Fresh Mozzarella Daily
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Get fresh homemade Mozzarella cheese at the Jersey Shore

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