This new column on pizza toppings analyzes from time to time the types and characteristics of the ingredients used in the filling. In fact, pizza lends itself to infinite customizations dictated by taste, seasonality, and geographical position. Mozzarella Fiordilatte and Bufala are the most used but share this fundamental role with equally noble dairy products that enjoy different properties.
The Fiordilatte Mozzarella
It is the most famous fresh stretched curd cheese in the world and an integral part of the Mediterranean diet. Fiordilatte contains mineral salts and vitamins (B12, K, J) but also saturated fats. In recent years, a light version based on skimmed milk has been introduced.
The Fiordilatte Mozzarella used for pizza contains a lower quantity of water but maintains the same organoleptic characteristics as the table Mozzarella. Another matter for the mix of melted cheese pizza mixes, which by law cannot be named or identified as Mozzarella.
Buffalo Mozzarella from Campania
The milk used comes only from selected buffaloes and delivered to the dairy within 12 hours of milking, where it is filtered and then processed. It undergoes various traditional processes such as spinning, shaping, and salting until the final product is obtained.
Mozzarella produced with buffalo milk has a large concentration of animal proteins and fats. However, it is light and digestible, with very low percentages of lactose and cholesterol. Vitamins, on the other hand, are quite balanced and include A, D, E, and those of group B.
What are the differences between Fiordilatte and Bufala Mozzarella?
They have a similar shape but the Fiordilatte is characterized by a smoother and shiny surface while the Mozzarella di Bufala has a light crust.
Once cut, however, the Buffalo Mozzarella releases more liquid. As far as packaging is concerned, the latter must always bear the words “Mozzarella di Bufala Campana DOP” on the packaging.
Cheese with ancient origins takes its name from the city of Gorgonzola in the province of Milan. There is a sweet and spicy version.
The milk is exposed to the fungal strain Penicillium Roqueforti, these molds give the cheese its characteristic appearance and allow a rather rapid ripening. The live fungus also wards off other types of mold and bacteria.
It is a cheese rich in saturated fats and therefore not indicated in low-calorie diets and in the presence of high cholesterol values. Due to the presence of mineral salts such as sodium and calcium, it is instead recommended in old age. Vitamin PP and retinol or vitamin A are also present.
Stracchino is produced with whole cow’s milk and matured for a maximum of 30 days. The cheese of Lombard origin has a soft but compact texture and undergoes the same processing process as crescenza and taleggio. In some northern regions, the term “stracchino” is associated with Gorgonzola.
It is an ingredient rich in proteins and saturated fats therefore it must be consumed in moderation. High concentration of vitamins, such as B12, and mineral salts such as calcium and phosphorus.
A close relative of Mozzarella, Provola is obtained by exposing the fresh cheese to the smoke of wheat straw. The process darkens the rind of the cheese which takes on a dark yellow color and the typical smoky aroma. In this way, the Provola can also be stored longer.
The origins of Campania date back to 1700 when it appears for the first time in Neapolitan cribs. From a nutritional point of view, on the other hand, provola is rich in vitamin C, sodium, calcium, phosphorus and can be eaten on pizza or as a table cheese.
It is one of the oldest Italian cheeses, traces of the taleggio trade have been found in some accounting documents from 1200 AD. In the beginning, production was concentrated in the Lombard and Piedmontese provinces. At the end of the 1980s, however, it obtained the Protected Designation of Origin (PDO) mark.
Taleggio is produced with whole cow’s milk (like stracchino), subjected to medium-term maturation, and then sponged with water and salt.
It is a highly energetic cheese with a high concentration of saturated fats. Precisely for this reason, it is not recommended for those who suffer from cholesterol or have problems related to weight.
The range of cheeses to be used is really wide and offers a transversal design of the Italian tradition. These excellences of our cuisine and the combination with the right ingredients allow us to offer a great variety of flavors to all pizza lovers.