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Article: Mad about mozzarella.(Restaurant Review)
- Article from:
- The Evening Standard (London, England)
- Article date:
- November 30, 2005
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Copyright informationCOPYRIGHT 2005 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: CHARLES CAMPION
IS MOZZARELLA the new sushi? Silvio Ursini certainly thinks so and has opened three restaurants called bik that specialise in spanking-fresh mozzarella. The first two were in Rome and Milan, but the third made its debut in Selfridges last week.
The menu features three genuine handmade buffalo milk mozzarellas: the Mozzarella di Bufala Campana that comes from Paestum is very milky and almost sweet; the Piana del Volturna has slightly more salt and tastes more savoury, while the smoked mozzarella is the firmest of the three with a delicate smokiness.
Supplies of mozzarella are flown in daily packed in water-filled "aquariums"; the cheeses are ...