Mozzarella di bufala, made from the milk of water buffalo, is the original Mozzarella and is excellent for serving just as it is – sliced, seasoned with salt and pepper, with some really good olive oil sprinkled over.

Add to this ripe tomatoes and basil leaves and good bread, and what you have is one of the nicest salads of all. Mozzarella made from cows’ milk is the one to use in cooking: it has a very mild, creamy, faintly sour flavour and, because it melts so beautifully and instantly, it’s extremely good used in sauces, pasta dishes and, of course, as a pizza topping.

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