Bocconcini, smaller than the mozzarella, are a wonderful alternative for aperitifs or second courses.
Paired with seasonal vegetables, they satisfy even the most hard to please palates, especially if served with olives and toasted bread.
They will keep in the refrigerator in their liquid.
| CHEMICAL-PHYSICAL PROPERTIES | UNIT OF MEASURE | VALUES |
| Energy | KJ | 957 |
| Kcal | 230 | |
| Proteins | g / 100 g | 18 |
| Carbohydrates | g / 100 g | 0,6 |
| Carbohydrates from sugars | g / 100 g | < 0,5 |
| Fats | g / 100 g | 17 |
| of which saturated fats | g / 100 g | 12 |
| Moisture | % p/p | 62 |
| Ashes | g / 100 g | 1,9 |
| Salt | g / 100 g | 0,70 |
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Only with the very best ingredients
100% Italian milk
The bocconcini di mozzarella are made with 100% Italian milk.
Our suggestion
How to best enjoy them
Our mozzarella, once purchased, keep well in the refrigerator at temperatures between 0 and 4°C for a period of 5 days from the date of production.
To best enjoy their balanced flavor, we suggest serving them after having removed them from the refrigerator for at least one hour.
Try it like this
Caprese salad with oregano sauce
Cut the mozzarella in slices, add sliced tomato (or cherry tomatoes) and dress with a marinated sauce of oregano, oil and salt. Garnish with basil leaves.
