Mozzarella is a fresh white cheese originating from the region of Campania in Italy. It is classed as a pasta filata (spun paste) cheese and has a soft, creamy texture which holds its shape when raw but melts particularly enticingly when cooked. Unlike most cheeses, mozzarella it is not aged and is best eaten fresh. Traditionally the cheese is made from water buffalo milk, but cow’s milk is now widely used as a substitute, although true Campanian buffalo mozzarella – Mozzarella di Bufala Campana – is now safeguarded under the European Union’s protected designation of origin (PDO) laws.

Mozzarella is a wonderfully versatile ingredient and its pure white colour makes it a striking addition to a finished dish. The cheese can be used in a wide variety of starters, mains and, as Rosanna Marziale’s beautiful Mozzarella cheesecake with berry sauce demonstrates, even desserts! Looking for an easy starter with stunning results? The classic combination of tomatoes and mozzarella is showcased superbly by Giorgio and Gian Pietro’s recipe for Raw beef with tomatoes and mozzarella, the success of which relies on the quality and simplicity of the ingredients.