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How best to eat mozzarella...

Amazing Food shop provides a selection of the best Italian Mozzarella, either from Buffalo milk or cow milk. Mozzarella cheese is one of the glories of the Italian tradition, that has won fans all over the world.

The best Mozzarella is made from Buffalo milk, and owns the Protected Designation of Origin label. You'll recognize a fine quality mozzarella by its creamy texture, sweet and pleasantly acid taste with a milky aroma.

Originally mozzarella is served with fresh bread or with raw vegetables, but it is also delicious ingredient
for several Meditteranean recipes.

Wondering how to cook with mozzarella? Do like Italians do! Here are four recipes the whole family will love. These are actually really easy to prepare and they are delicious.

Buon appetito!

Mozzarella in carrozza (Deep fried mozzarella sandwich)

Flour, extra vergin olive oil, half cup of milk, 400g Buffalo Mozzarella cut into slices, salt and pepper to taste, 16 slices of bread (preferably not white bread).    

Mozzarella in carrozza, literally mozzarella ‘in a carriage’, is a recipe that comes from Naples region.
Usually this deliciousness is served as a snack or light lunch.

Crisp on the outside with a heart of melting mozzarella, it is supposed to be eaten so hot that it burn your hands and tongue.

Below we provide you a video version of the recipe from GialloZafferano, a famous Italian website of recipes.

Bruschetta caprese

4 slices of semolina bread, 250g Buffalo Mozzarella, 10 cherry tomatoes, extra virgin olive oil, oregano, salt, a clove of garlic, 12 black olives (preferably Gaeta olives), 8 very fresh basil leaves.

Bruschetta is a traditional Italian appetizer, simple and delicious that can be prepared in a few minutes and enjoyed throughout the year.

In order to avoid to make a tasteless starter, it is important to use the best quality ingredients that you can.

Below we provide you a video version of the recipe from GialloZafferano, a famous Italian website of recipes.


4 focaccine, 1 Buffalo Mozzarella, 4 zucchini, extra virgin olive oil, salt, pepper.

Put aside the flowers of zucchini, thinly slice the zucchini and grill them on a hot griddle.

Transfer them to a plate and drizzle with a little olive oil, salt and pepper.

Cut the focaccine in half, then fill them with the sliced Mozzarella and the grilled zucchini.

Now is ready to be served! Buon appetito!

Gateau potatoes and mozzarella

1.2 kg potatoes, 100 g of butter, 70 g of grated Parmesan cheese, 3 eggs, 100 g of sliced ham, 200 g of mozzarella, 100g of smoked scamorza, 2 tbs of milk, 2 tbs of bread crumbs, 1 sprig of parsley, salt and white pepper.

Boil the potatoes, then peel them. Cut in cubes the ham, smoked scamorza and mozzarella. Chop the parsley.

Mix the potatoes with 60g of butter, Parmesan cheese, egg yolks, parsley and ham. Work the dough, then add salt and peeper. If is too dense, add a little milk.

Pour half of the dough, level it and cover with mozzarella and scamorza, add the rest of the mix and level the surface again. Sprinkle with the remaining bread crumbs and knobs of butter.

Finally, bake in the preheated oven at 200° for about 30 minutes.

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