Mozzarella "BUFALA CAMPANA" KPN plastkorvis, 125 g
Ühik: plastic basket
Laoseis: Laos
Laoseis: Laos
Hind:
21,07 €/Kg
2,63 €
21,07 €/Kg
Mozzarella "BUFALA CAMPANA" KPN plastkorvis, 125 g
KOOSTIS: pühvlipiim, sool, laap.
TOITUMISALANE TEAVE 100 grammi kohta:
Energiasisaldus (KJ): 1144
Energiasisaldus (KCAL): 278
Rasvad (g): 24,0
Millest küllastunud rasvhapped (g): 15,6
Süsivesikud (g): 0,7
Millest suhkrud (g): 0,7
Valgud (g): 5,0
Sool (g): 0,8
Kiudained (g): 0,0
"Mozzarella di Bufala Campana" is the queen among mozzarella cheeses, with its absolutely unmistakable strong and definite flavor. Its immersion in brine gives it that slightly salty and unmistakable flavor. Once cut, there is a whitish serosity spill with the aroma of lactic ferments.
"Mozzarella di Bufala Campana" is a mozzarella made from the milk of buffalos grown in the Campania region area.
Buffalo mozzarella coming from the Campania region bears the "Mozzarella di Bufala Campana" trademark and DOC (KPN) status granted in 1993 and in 2008, the European Union granted Mozzarella di Bufala Campana a Protected Geographical Status.
The Mozzarella di Bufala Campana is an easily digestible cheese, with a reduced content of lactose and cholesterol.
It has been observed that those cheeses made from buffalo milk are higher in calcium, protein and lower in cholesterol than cow's milk. It is an excellent source of high biological value proteins, accompanied by a moderate intake of fats. In addition, cheese provides high amounts of calcium, phosphorus and water-soluble vitamins such as B1, B2, B6 and Niacin.
Finally, it is a good source of vitamin E and zinc, substances that contribute to countering the negative action of free radicals. The decidedly low intake of sodium makes it preferable to regular cow mozzarella and other types of cheese, notoriously rich in this mineral, especially in all those pathological situations that require the restriction of this mineral (hypertension).
To be enjoyed as a starter or a mediterrean salad with the add of any Italian cured meats, vegetables, olives. Great matching when served with Extravirgin olive oil and oregan dressing, with capers, anchovies, tuna in olive oil.
It is a great adding to all Italian pastas.
Over pizzas it becomes slightly creamy and it gives a special touch to this typical Italian delicacy.
It can also be used on the typical Neapolitan pizza DOP.
For RECEPIES with Mozzarella di Bufala Campana DOP refer to this link.
Recently, UNESCO has included in the lists of the cultural heritage of humanity the Mediterranean Diet, as a lifestyle and nutritional model. This diet is based mainly on the consumption of plant origin food, flanked by products of animal origin, especially milk and cheese.
Mozzarella, the most famous among Italian dairy products, is an integral part of the Mediterranean diet, both because it is an expression of the bond with the territory of origin, and because of its nutritional peculiarities.
TOITUMISALANE TEAVE 100 grammi kohta:
Energiasisaldus (KJ): 1144
Energiasisaldus (KCAL): 278
Rasvad (g): 24,0
Millest küllastunud rasvhapped (g): 15,6
Süsivesikud (g): 0,7
Millest suhkrud (g): 0,7
Valgud (g): 5,0
Sool (g): 0,8
Kiudained (g): 0,0
"Mozzarella di Bufala Campana" is the queen among mozzarella cheeses, with its absolutely unmistakable strong and definite flavor. Its immersion in brine gives it that slightly salty and unmistakable flavor. Once cut, there is a whitish serosity spill with the aroma of lactic ferments.
"Mozzarella di Bufala Campana" is a mozzarella made from the milk of buffalos grown in the Campania region area.
Buffalo mozzarella coming from the Campania region bears the "Mozzarella di Bufala Campana" trademark and DOC (KPN) status granted in 1993 and in 2008, the European Union granted Mozzarella di Bufala Campana a Protected Geographical Status.
The Mozzarella di Bufala Campana is an easily digestible cheese, with a reduced content of lactose and cholesterol.
It has been observed that those cheeses made from buffalo milk are higher in calcium, protein and lower in cholesterol than cow's milk. It is an excellent source of high biological value proteins, accompanied by a moderate intake of fats. In addition, cheese provides high amounts of calcium, phosphorus and water-soluble vitamins such as B1, B2, B6 and Niacin.
Finally, it is a good source of vitamin E and zinc, substances that contribute to countering the negative action of free radicals. The decidedly low intake of sodium makes it preferable to regular cow mozzarella and other types of cheese, notoriously rich in this mineral, especially in all those pathological situations that require the restriction of this mineral (hypertension).
It is a great adding to all Italian pastas.
Over pizzas it becomes slightly creamy and it gives a special touch to this typical Italian delicacy.
It can also be used on the typical Neapolitan pizza DOP.
For RECEPIES with Mozzarella di Bufala Campana DOP refer to this link.
Recently, UNESCO has included in the lists of the cultural heritage of humanity the Mediterranean Diet, as a lifestyle and nutritional model. This diet is based mainly on the consumption of plant origin food, flanked by products of animal origin, especially milk and cheese.
Mozzarella, the most famous among Italian dairy products, is an integral part of the Mediterranean diet, both because it is an expression of the bond with the territory of origin, and because of its nutritional peculiarities.
| weight | 0.125 |
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