Rosanna Marziale's recipe: Biancadolio

Ingredients for 4 people

4 bites of mozzarella di bufala campana DOP, 20 g each
30 g mozzarella di bufala campana DOP milk
20 g extra-virgin Caiazzane olive oil
5 g of Piennolo del Vesuvio cherry tomato powder
20 g of pane cafone croutons

Procedure

Emulsify the buffalo mozzarella milk with extra virgin olive oil and place in the freezer for 2 hours in special mini perforated molds.
Microwave the mozzarella beads for 20 seconds.
Place the frozen mini molds and cubes of cafone bread toasted in extra virgin olive oil inside the morsels.
Quickly reshape the mozzarella paste to recreate stuffed morsels inside.
Transfer the mozzarella cheese water to a glass, preferably glass.

Dish composition

Decorate each plate with tomato powder (the plate visible in the photo was created especially for the audio-guided tasting).
Plate the buffalo mozzarella morsel for each diner.
At the restaurant, this recipe is served by the Chef along with the voice guide commentary.