Pasta and pizza are two Italian dishes that many chefs strive to master over decades of their careers. Discovering how to make that perfect crust or knowing just the right amount of pasta water to add to a sauce so it emulsifies to give it the perfect consistency are skills reserved for only the highest level of chefs. But for the Michelin-starred chef Rosanna Marziale, it’s not specific dishes she’s dedicated her life to, but a specific ingredient – Mozzarella di Bufala Campana DOP.
This is no ordinary mozzarella – it’s the best money can buy. Made from buffalo milk in the Italian region of Campania, it is smooth, slightly bouncy and unmistakably creamy, with a soft, milky flavour and subtle lactic tang. And while other chefs stick to the tried and true methods of tearing it over pizzas, stirring it into sauces or simply dressing it as part of a salad, Rosanna is proving that by reimagining our ingredients, we can do pretty much anything with them. She’s done so much for the humble ingredient that she is now the official ambassador for the cheese, helping to spread appreciation and understanding of it around the world.
When she’s not writing mozzarella-based cookbooks (Hooray Mozzarella) or even children’s books such as Sorrisi di Latte (Milky Smiles), Rosanna spends time in her restaurant kitchen creating dishes with mozzarella as the star. Take a look at the following three recipes to see just how inventive someone with a true love and deep understanding of this cheese can be.