You might not know it if it’s your first time in Paros, but our beloved Greek island is also the home of cows! As proud Italians ourselves, it was a blessing, the cherry on top of the cake when we decided to make this island our home and found BuonVento in Marpissa. We offer occasional workshops on the making of those iconic Italian cheeses: Mozzarella, Burrata, and Ricotta for you to come back with your very own homemade mozzarella.
Mozzarella: A cheesy story
Mozzarella’s origins might debut from the 1st century A.D! And you’ll never guess from where; that’s right! North of Napoli, where we are from! It was the little town of Capua that monks started offering mozza with bread to their population.
Mozzarella di buffala is the world’s most famous version of this creamy Italian cheese. But did you know it hasn’t always been made with buffalo’s milk?
The first mozzarellas were made using sheep milk, and it’s in the 16th century that mozzarella di buffala got introduced thanks to the rise of buffalo farming in the south of Italy at the time. Nevertheless, the 20th century saw the shift between buffala milk with cow milk, due to the economic consequences of WW2 and the destruction of buffala’s populations.
The homemade Mozzarella di Paros is made with Parian milk, Italian (He)art, and a generous touch of history.
– Chef Massimiliano
What about burrata and ricotta?
Burrata and Ricotta also come from the South of Italy. Burrata originates from the city of Andria, in the Apulia region while Ricotta is from Sardinia and Sicily.
From its literal translation “Buttered” in Italian, burrata came from the need to save the mozzarella wastes in a time where food was scarcer (early 1900’s). Rich in vitamins, Burrata is actually really good for you. It will warm your heart and give you all the strength you need! The creamy centre of the burrata is a mixture of stracciatella (shredded mozzarella) and fresh cream. The closing process of the burrata requires strong craftsmanship and concentration.
Ricotta dates back to the 9th century Arab-Sicilian era (the Bronze Age!). Ricotta translates by “recooked” in Italian. The milk is heated to pasteurise the cheese, then an acid is added to the milk to obtain curds (solid, present in many cheeses) and whey (liquid, lactose and water). After the curd is removed, the whey is recooked and cloth-strained to isolate the smaller curds that remain. The ricotta cheese is ready.
BuonVento’s homemade Mozzarella, Burrata, & Ricotta
Mucca, Abracadabra, Mozzarella!
Chef Massimiliano makes mozzarella with cow’s milk (mucca means “cow” in Italian) from the island of Paros.
From Naples to Paros: A Family Affair
The idea of Gianluca and Massimiliano is to use the wonderful products of Paros, transforming them according to the art and tradition of Italian cuisine.
Mozzarella di Paros for special occasions
We make Mozzarella, Burrata, Ricotta, stuffed mozzarella rolls … during events, in catering and upon request.
Here are some photos from the making-of; just a taste to get your appetite going!
