Comments on Elizabeth Minchilli in Rome: making mozzarella in puglia {video}

la coratina, in my opinion, is not only the best o...

2011-12-20T13:19:18.947+01:00

la coratina, in my opinion, is not only the best olive oil in the world, but a haunting addition to the fresh cheeses of puglia: if you want to choose just one flavour to place you in Central Puglia, it would have to be the bitter edge of coratina mixed with the sweet lactose of the fresh cheeses of le murge. When away, it's the flavour I always miss most.
Silvestro Silvestori
owner of The Awaiting Table

@Jake: Can't wait to try the mozzarella at Eat...

2011-12-20T12:35:10.271+01:00

@Jake: Can't wait to try the mozzarella at Eataly myself. I was there yesterday, for the first time, but had only a few minutes to run around and look. Hope to get back next week to get some serious eating done.

If this guy taught the cheese makers at Eataly in ...

2011-12-19T19:31:41.532+01:00

If this guy taught the cheese makers at Eataly in NYC to make their mozzarella, then he did a good job because the fresh mozzarella at Eataly is now very good. We just brought some home this weekend (along with terrific fresh pasta and olive bread.) It is just firm enough for slicing and has a fresh clean taste, which I can only describe as being able to taste the water in the mozzarella.

No, that's just me attempting spelling on spum...

2011-12-19T16:51:32.948+01:00

No, that's just me attempting spelling on spumante. But there is definite poetry in cheese making. As for pottery...

Potery? Is that a mix between poetry and pottery?

2011-12-19T15:04:24.190+01:00

Potery? Is that a mix between poetry and pottery?

Wow. That beats potery any time.

2011-12-19T14:29:40.571+01:00

Wow. That beats potery any time.