Lotsa Mozza
The real standout in any Mediterranean-inspired recipe – cheese. By turns rich, gooey, melty, oozy, crumbly or creamy, cheese is central to the Italian and Greek culinary oeuvre. Mozzarella is well-known and well-loved for its versatility in the kitchen, its fresh slices signaling highest quality on salads, meats, seafood and vegetables. Feta, Greece’s salty, savory marvel, is found on 31 percent of all US menus today, especially treasured in crumbled form for a wide variety of salads, pizzas, and sandwiches in the Mediterranean style.
Italian means family, large get-togethers and conversations that wouldn’t happen unless you’re around the table … it’s exciting to create that experience for customers.
–Chef Talk
Saluting the Caprese
Traditional Caprese salads pay tribute to their Italian origins with the colors of the flag – red, white and green – on full display. Fresh mozzarella, copper red tomatoes and broken-by-hand, sweet basil leaves comprise a plate long on presentation and short on prep. Our new world spin on the Caprese uses peeled, roasted baby beets in place of tomatoes, for a stunning ruby-red coloring and sweet, earthy flavor.
Stretchy mozzarella
Stretchy mozzarella is a “pasta filata” cheese, which translates to “stretching and pulling of the curd.”
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Made using authentic European recipes |
Old-world flavor and smooth milky texture |
Available in a variety of sizes including ovalini, ciliegine and pre-sliced logs |
- Posted: February 14, 2018
- Categories: Italian, Food & Beverage Spotlight