A fresh, soft, stringy Ligurian cheese: the Brugnato P.A.T. Mozzarella.
Produced in Val di Vara, in the province of La Spezia, it is delicious eaten on its own, in carrozza or accompanied with Pesto Genovese.

Every Italian area has its own mozzarella, and so does Liguria : it is the Mozzarella di Brugnato P.A.T., produced in Val di Vara, in the province of La Spezia, for more than 30 years.
Brugnato Mozzarella is a Traditional Food Product, a fresh soft, stringy cow’s milk cheese that has a classic round shape.

When people talk about mozzarella, they immediately think of southern Italy, because that is where its roots lie, but today this delicious and much-loved fresh cheese is produced throughout Italy and in various countries around the world.

Brugnato mozzarella cheese: the production

Pasteurized milk is cooled to the coagulation temperature, 38°, inoculated with milk enzymes and veal rennet added.
The presamic curd is broken to the size of a walnut. Following acidification, the paste is spun and formed by special machinery and salted in brine (Source: cheese.co.uk).

Brugnato mozzarella cheese: how to consume it

It is an excellent table cheese, also ideal for enriching traditional Ligurian dishes.
It can be seasoned simply with Ligurian Extra Virgin Olive Oil, salt and pepper.
Want to make an irresistible appetizer? Make Mozzarella in carrozza! Remove the crust from the bread loaf and divide the slices into halves or triangles. Slice the Brugnato Mozzarella and arrange it between two slices of bread.
dip in flour and then in eggs beaten with milk and salt. Fry in plenty of oil, dry and serve.
Or you can enjoy it with drops of Pesto Fresco Genovese from our Frasca e Nassa Laboratory in Loano (don’t worry if you’re not in the area: you can buy it in our ecommerce open h24!).

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