Can you tell the difference between mozzarella that was hand-made this morning and a ball of the mass-produced type? Expand your culinary knowledge by trying out some of the cheese, made fresh every morning at Casa Mozzarella, a shop opened less than one year ago near Plainpalais, Geneva! Read to the end of this article to find the answer to our competition question and maybe win a voucher for Fr. 100.- to buy whatever you want from Casa Mozzarella!
Fabio Magno and Angelo Albrizio decided to bring Italy to Geneva in its most delicious form: mozzarella made entirely from local Geneva milk! They are both from Puglia, Italy, where mozzarella is famed to originate, and now live in Geneva. The opening of their shop took time in preparing. They found an Italian cheese-maker who comes from a long line of cheese-makers, Nicola Antonicelli, who was delighted to participate in this concept.
Every morning before dawn a trip is made to the Laiteries Réunies de Genève. Nicola follows in his father’s footsteps and takes the 300-400 liters of fresh milk and lovingly cooks, stirs, cuts, sieves, and stretches the curds to make 30-50 kilos of balls of fior di latte — the official name for mozzarella made from cow’s milk.
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