Buffalo’s milk mozzarella makes all the difference


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Above: Flatbread with buffalo mozzarella, watermelon radish, red onion, chili flake — a Vino Vino classic.

People are always a little surprised when they learn that the Italians prefer mozzarella made from buffalo’s milk.

The fact is that real mozzarella is made exclusively from buffalo’s milk.

And that’s the only cheese Chef Marco uses to top his flatbread (above), a Vino Vino classic and favorite of guests.

It’s more delicate and flavorful than the cow’s milk mozzarella that you find at the supermarket.

But, most importantly, its wonderful natural acidity gives it a zing that really sets it apart from the cow’s milk cheese.

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