Just a few minutes and a little
    imagination for the freshest mozzarella you can buy.


    
Why use the ONLY MILK curd
    ?


    
    
      
  1. Ease of production: technically, the transformation of
      the curd into mozzarella or other products, can be carried out
      in a few simple operations that any chef or restaurateur can
      easily put into practice. The time necessary is very brief indeed.
      
  2. Freshness of product: to transform the curd has the great
      advantage that one obtains an exceptionally fresh product in
      that moment, and therefore of high craftsmanship quality, completely
      different from a " long-life" product subject to transport
      and conservation.
      
  3. Quantity management: the life of the curd, which is a "live"
      product, free from preservatives, is approximately 12 days. During
      this time -lapse, the restaurateur, once he has received the
      required quantity, may use the product in proportion to his daily
      consumption, assuring a constant freshness and avoiding at the
      same unnecessary waste.
      
  4. Making of different products: another fundamental advantage of the
      curd is it's versatility.
    


    
In fact from the working of this,
    besides the mozzarella, many other appetising and original products
    can be made at the same time, e.g. stracciatella, stuffed mozzarella
    roll etc.. In short, a unique product to realise many others.