How Italy’s Biggest Mozzarella Balls Are Made

slag from Battipaglia in the countryside origin in Italy and mozzarella some say campania hygienisti board place mozzarella the name is khan from the block dai led mozzare which means cutting bayan mattarella von theese italia grigelis made with the flow miur desires max in bright shapes insiders it's one cost area the Battipaglia section is a one hundred percent buffalo mozzarella with very large buffalo mozzarella and we are talking about sizes ranging from one kilo starting from one kilo and can reach up to 30 40 kilos and has the peculiarity of having a nipple on the sole head of the mozzarella which is a bit reminiscent of the mother's breast which produces milk the section takes its name from a word in the dialect of our land which means the mother's breast which is the breast which produces milk dairy farm was published in nineteen eighty eight by day paraggio fan your north generation over by shaun start the ninth internet or david backes or vein uncut mozzarella of the web portal transition the processing of the section is designed in such a way that the dough inside it it has a certain solidity and a certain strength, it must be net-born, that is, it must have a structure such that it can retain the milk used during processing inside it so that when you cut it, the plate fills with milk when you eat it the same mouth the same pa Naples nor flooded with the flavors and fragrance of fresh milk and now the main event meanwhile you have a steak steaks country slay [Music] mattarella production start waste land for gold wing italiani scagliata decade shots in turnover pieces is Smash's ex play stint in we talked about nine who six degrees angelis knights right enjoys us comes out in the pipe classroom where are you going [Music] in Turin 6 yes no bye xd xd workers saint johnstone a state of south wales who dedicates the duff one giant good team section to the devilfish nocchi da sequel to the business suite for photo the difference in the processing is there because you have to work the dough in such a way as to let it retain its characteristic of expelling the milk but at the same time you have to make sure that the pasta is better structured because clearly the product weighs more so when you put it on the plate if it is not well structured it collapses it subsists in itself it loses its shape therefore the bigger they are the edition is more it takes a particular skill a particular manual skill to be able to make it come out well if you want to waste son in out the giant size mozzarella or an email best pop bill evans wenders odo source living in bolzano and wine glass that all the hands of our workers are sanitized with sanitizing products obviously in accordance with the law and therefore absolutely edible and gloves are not used because this work is a completely artisanal job the work of the master cheesemaker and like the work of the carpenter like the work of the sculptor or the painter therefore the gloves would make us lose that sensitivity on the hands on the pact which instead allow us to form the mozzarella the braids the edition in the most correct way we work at temperatures the stretched curd is cooked when a temperature of around 96 degrees therefore our hands always brown it constantly at temperatures of 80 85 degrees and therefore there is no risk of contamination already in the media section m g 2 flash video platform contest mozzarella advertising is used on social media is certainly a more authentic advertising true because all the marketing agencies notice so it's not that advertisement on the coffee table from an advertisement that is made with the same craftsmanship with which the product is worked, that is, we enter those cell phones into the processing rooms we film the real employees who are working and therefore we are able to take a photograph or a video of what really happens within our company and for us who are tied during work to a tradition and familiarity this is very important i bot what you think of the sixties expand mazzarella [ Music]