The mozzarella’s knot (nodino)
The nodino is a variant of given shape to the pasta filata cheese that is knotted by hand to get the mozzarella in the form of small knot. The knots have a slightly more nervous dough, with a certain degree of elasticity, responsible for a slight but pleasant resistance to chewing.
To bring out the unique taste and texture, we recommend to leave them at room temperature for an hour before eating.
Ingredients
Pasteurized cow's milk, milk enzymes, salt, rennet, acidity regulator E 330
Packaging
The materials used for the packaging are suitable for contact with foods. Our packaging have been designed to be packaged in a hermetically sealed manner various types of products, using a film of plastic material celluloso. All our trays, are also suitable for food material.
Our knots are naked packaged in 1kg and 3kg box, vacuum controlled atmosphere or in liquid.
Storage
Store at temperatures between + 1 ° and + 4 ° C Shelf life: 8 days
