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Handcrafted according to traditions; obtained from the boiling of residual milk used when making mozarella. Sweet and tender taste, mild and velvety texture, give it's best with no dressing both as a starter and as a main course; it's widely used in many recipes, cakes included. 

Pasta soft and fine, blends harmoniously with the different interpretations of the culinary arts.

Taste: Sweet and delicate, fine and soft dough, it tasted great natural, nell’antipasto, as the second and also for a variety of uses in the kitchen, from first courses to desserts.