How Italy’s Biggest Mozzarella Balls Are Made

 

Caseificio La Fattoria in Battipaglia in the Campania region of southern Italy makes fresh mozzarella with buffalo milk that can weigh up to 88 lbs The dairy makes the mozzarella in a variety of shapes and sizes but its brightest star is called Zizzona which takes its name from a word in the local dialect that means a mother s breast The Zizzona of Battipaglia is a very big buffalo mozzarella Production Manager Gennaro Paraggio told INSIDER The peculiarity of it is that there is a nipple on top of the mozzarella which reminds of a mother s breast because it releases milk The name Zizzona comes from a word in our local dialect which means a mother s breast that releases milk Caseificio La Fattoria was established in 1988 by the Paraggio family to honor a generations old tradition started in 1930 Overall the dairy makes over 9 tons of mozzarella a day 4 000 of which are Zizzonas The Zizzona is made so that the dough inside is solid strong but it also has to have a web like structure said Paraggio This means it has to be able to hold milk inside The same milk that is used during production So that when you cut it open the plate is filled with milk and when you eat it your mouth is filled with fresh milk as well During our visit to the dairy we saw how a 66 pound Zizzona is made Mozzarella Italy FoodInsiderINSIDER is great journalism about what passionate people actually want to know That s everything from news to food celebrity to science politics to sports and all the rest It s smart It s fearless It s fun We push the boundaries of digital storytelling Our mission is to inform and inspire How Italy s Biggest Mozzarella Balls Are Made

 

 

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