The fresh Biancospino
Mozzarella Biancospino has in its DNA milk 100% Italian. Excellent to consume accompanied by raw ham or salads: with tomatoes, oregano, basil and a drizzle of good extra virgin olive oil, but also widely used for the pizza sauce. The fresh Biancospino at the time of consumption, has the following physical-chemical organoleptic characteristics:
spherical, ovoid, braided or icing or tidbit, is devoid of crust, milky-white with yellow shades, with peel tender and a smooth surface texture, shiny and smooth.
Pasta without holes, milk-white color with a fibrous structure, thin leaves, soft texture and slight elasticity.