This new column on toppings for pizza, analyzes from time to time the types and characteristics of the ingredients used in the filling. In fact, pizza lends itself to infinite customizations dictated by taste, seasonality and geographical position. Mozzarella Fiordilatte and Bufala are the most used but share this fundamental role with equally noble dairy products that enjoy different properties.
It is the most famous fresh stretched curd cheese in the world and an integral part of the Mediterranean diet. Fiordilatte contains mineral salts and vitamins (B12, K, J) but also saturated fats. A version has been introduced in recent years Light based on skimmed milk.
La Fiordilatte mozzarella used for pizza contains a lower quantity of water but maintains the same organoleptic characteristics of table mozzarella. Another matter for the pizza mixes by mixed melted cheese, that By law they cannot be named or identified as Mozzarella.
The milk used comes only from selected buffaloes and delivered to the dairy within 12 hours of milking, where it is filtered and then processed. It undergoes various traditional processes such as spinning, shaping and salting until the final product is obtained.
Mozzarella produced with buffalo milk has a large concentration of animal proteins and fats. However it is light and digestible, with very low percentages of lactose e cholesterol. Vitamins, on the other hand, are quite balanced and include A, D, E and those of group B.
They have a similar shape but the Fiordilatte is characterized by a smoother and shinier surface while the Mozzarella di Bufala has a light crust.
Once cut, however, the Buffalo Mozzarella releases more liquid. As far as packaging is concerned, the latter must always bear the words “Mozzarella di Bufala Campana DOP” on the packaging.
Cheese with ancient origins that takes its name from the city of Gorgonzola in the province of Milan. There is a version Dolce e spicy.
The milk is exposed to the fungal strain Penicillium Roqueforti, these mold they give the cheese its characteristic appearance and allow a rather rapid maturation. Live fungus also wards off other types of mold and bacteria.
It is a cheese rich in saturated fats and therefore not indicated in low-calorie diets and in the presence of high cholesterol values. Due to the presence of mineral salts such as sodium and calcium, it is instead recommended in old age. Vitamin PP and retinol or vitamin A are also present.
Stracchino is produced with whole cow's milk e seasoned for a maximum of 30 days. The cheese of Lombard origin has a soft but compact texture and undergoes the same manufacturing process as growth e Taleggio cheese. In some northern regions the term "stracchino" is associated with Gorgonzola.
It is an ingredient rich in proteins and saturated fats therefore it must be consumed in moderation. High concentration of vitamins, such as B12, and mineral salts such as calcium and phosphorus.
Close relative of Mozzarella, Provola is obtained by exposing fresh cheese to wheat straw smoke. The process darkens the rind of the cheese which takes on a dark yellow color and the typical smoky aroma. In this way, moreover, the Provola can be stored longer.
The origins of Campania date back to 1700 when it appears for the first time in Neapolitan cribs. From a nutritional point of view, however, provola is rich in vitamin C, sodium, calcium, phosphorus and can be eaten on pizza or as a table cheese.
It is one of the oldest Italian cheeses, traces of the taleggio trade have been found in some accounting documents from 1200 AD. In the beginning, production was concentrated in the Lombard and Piedmontese provinces. At the end of the 80s, however, it obtained the Protected Designation of Origin (PDO) mark.
Taleggio is produced with whole cow's milk (like stracchino), subjected to a medium-term seasoning and then sponged with water and salt.
It is a highly energetic cheese with a high concentration of saturated fats. Precisely for this reason it is not recommended for those who suffer from cholesterol or have problems related to weight.
The range of cheeses to be used is really wide and offers a transversal design of the Italian tradition. These excellences of our cuisine and the combination with the right ingredients allows us to offer a great variety of flavors to all pizza lovers.
