These “nodini” are charming little knots of cow’s milk mozzarella, hand-formed by gently tying the curd while it is still warm and elastic. This traditional technique gives nodini their distinctive shape, glossy surface, and pleasantly firm yet tender texture. Compared to buffalo mozzarella, nodini are milder and slightly firmer, with a clean, milky flavor that highlights the natural sweetness of the milk rather than richness alone.
Despite their delicate appearance, mozzarella nodini deliver a creamy bite thanks to their high moisture content. Their slightly off-white color and smooth, elastic interior make them as appealing on the plate as they are to eat. Perfectly portioned at 2 ounces each, these nodini are ideal for serving whole, allowing their shape and freshness to shine.
Enjoy mozzarella nodini simply, at room temperature with good olive oil, flaky sea salt, and cracked pepper. They’re a natural fit for antipasto platters, Caprese-style salads, or skewered with cherry tomatoes and basil. Nodini also work beautifully tucked into salads, layered into sandwiches, or gently melted over flatbreads and pizzas, where their mild flavor won’t overpower other ingredients.
- Pairings: Pinot grigio, verdicchio, sauvignon blanc, dry prosecco, crusty bread, cherry tomatoes, basil, prosciutto, olives, extra virgin olive oil.
Ingredients: Pasteurized Cow’s milk, Vinegar, Enzymes, Salt.
Nutritional information coming soon