Description
Mozzarella product origins trace back to 16th century in Campania. First time the term “mozzarella” appears is in 1570 in a famous Scappi’s cooking book. The term comes from the verb “mozzare” (to cut), referring to the operation to divide the hot cheese mass with the hands, to give to the product the traditional round shape. Born under the sun of southern Italy, the freshness and the taste of this milky cheese first conquered the gourmet habits of the Italian people and has since become one of the most representative products of Italian fine food culture.
Nutritional Information
|
Typical Values |
Per 100g |
|
Energy (Kj/Kcal) |
886 kJ / 213 kcal |
|
Fat |
15.5 g |
|
of which saturates |
10.6 g |
|
Carbohydrate |
0.4 g |
|
of which sugars |
0.3 g |
|
Protein |
18 g |
|
Salt |
0.5 g |
|
|
|
