What happens when two spectacular dairy traditions meet? When the legendary Mozzarella (made with Water Buffalo milk) is literally preserved in the rich stringy pasta of Caciocavallo (from cow's milk)? Basically when do you marry buffalo's milk and cow's milk pasta? Fresh and seasoned? One answer, the news of 2020: the fabulous CHEESELLA.
A novelty with more than 200 years of history behind it.
(Re) discovered by Guffanti!
