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
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mattarella production start
waste land for gold wing italiani
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in Turin
6
yes no
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saint johnstone a state of south wales
who dedicates the duff
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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
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mazzarella
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