The Italian cuisine is well known the world over for being healthy and comprising of fresh and natural ingredients that tantalize the taste buds with the freshness of authentic Italian produce.
Most of the staple ingredients in the Italian cuisine, such as olive oil, pesto, garlic and balsamic vinegar to name a few, are extremely healthy. The fresh fruits and produce that are an essential part of the Italian diet are not left much behind.
But like all cuisines, Italians too have parts of our cuisine that are indulgent. After all, that is where the comfort in comfort food comes from! If you have ever been to Italy, you will notice that the streets of Naples are often filled with something or the other that has been deep fired. And while the Aperitivo food is known for snacks to spike up the appetite, more often than not, the bread and pastry is gone from the table while the night is still young. Might I add, that while we take our food seriously, we take our cheese even more so!
Italians and Their Love For Cheese
Cheese is pretty much like a mythical creature in the Italian cuisine. Being the lifeblood of many traditional recipes in the cuisine, there are hundreds of types of cheese that are made and produced across Italy.
While the identity of the cheeses does not lie in their names, what marks one from the other is the region it is produced in.
Cheese types in Italy are dictated by the region they belong to—and not just because of tradition but also because of law. So from the way the cheese is made to the type of milk it uses and the aging process it goes through, each type of cheese signifies a certain tradition and culture of the locality it belongs to.
One of the many wonders of the Italian cheese-making is the mozzarella cheese which comes from the south of Italy. If you have ever witnessed the process of mozzarella being made, you wouldn’t hesitate to agree when I say it is like a work of art. Mozzarella is also the key ingredient in one of my most favorite Aperitivosnacks: mozzarelline. If you’re wondering how it’s made, here is a recipe that has been passed down in my family since generations.
What You’ll Need
- 1 packet of bite-sized mozzarella balls
- Half a cup of flour
- 1 cup of breadcrumbs
- 1 egg
- Olive Oil
- Salt for seasoning
Remove the mozzarella from the packet and dry it thoroughly with the help of some kitchen towels. Next, spread some flour on a plate and drop the dried mozzarella balls on it, coating them sufficiently with the flour.
Next, beat an egg and cover the flour-coated mozzarella balls in egg, followed by breadcrumbs. Go back and forth between the egg and mozzarella three to four times. Make sure the coating is thick so that the mozzarella does not leak out while frying.
Heat the oil and deep fry the coated mozzarella balls until they reach a dark golden brown color. Remove them once they are done and drain them on some kitchen towels. Sprinkle some salt on it and leave to rest for a few minutes before popping the mozzarelline in your mouth!
Mozzarelline has been one of my most favorite snacks and comfort foods since childhood. The best part is they are so simple and easy to make and they taste just divine!
About Christopher V. Carovillano
Christopher V. Carovillano, a.k.a. The Italian Guru was given the nickname by his friends and family. Christopher is deeply inspired by the Italian way of life and uses the lessons he has learned from the Italian values to connect with his audience. Read more from The Italian Guru here or catch him on his YouTube channel!
This blog post was crafted and created by The Italian Guru also known as Real Italian Guru. This blog post was designed for all viewers and readers to learn Italian and to utilize these free Italian lessons in a way to build structure and provide material in learning the Italian language. The Author of this blog and its content is Christopher Vincent Carovillano / Christopher V. Carovillano / Christopher Carovillano. The material herein this blog is © Copyrighted, with ® Registered ™ Trademarks of The Italian Guru and Real Italian Guru belonging to the said Author. No material from may be used unless given full authorization and disclosure from the said Author, Christopher Vincent Carovillano. All Rights Reserved.