Traditional Bocconcini is a type of Pasta Filata or stretched curd, which is a delicately flavoured fresh cheese that has a texture very similar to al dente pasta. It is used to carry other flavours such as fresh herbs and extra virgin olive oil in salads. Traditionally made in Southern Italy from the milk of water buffaloes (introduced into Italy from India in the 16th century), it is now made with cow’s milk and best kept in it’s own lightly salted water. The Traditional variant comes in 30g size balls.
"I use the traditional bocconcini in my famous spinach and bocconcini fritters. They are absolutely delicious when they are warm and the cheese is still molten/ gooey when you take a bite. Yum!"
Traditional Bocconcini is perfect for slicing over pizzas and lasagnas for a moist, creamy melt. The Traditional is also brilliant for slicing and layering with tomato and basil for a Caprese Salad or tearing and mixing into other salads. Flavours that go well with Traditional Bocconcini include eggplant, olives, tomato, basil, parsley, and sun-dried tomatoes.