Bocconcini

Bocconcini with a sprig of basil

Bocconcini (Italian: [bokkonˈtʃiːni]; sg.: bocconcino, Italian: [bokkonˈtʃiːno]; English: "small mouthful") are small mozzarella cheese balls. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples and were once made only from the milk of Italian Mediterranean buffalo. Nowadays, they are usually made from a combination of buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture, and absorb flavors.

It is made in the pasta filata manner, by dipping curds into hot water or whey, and kneading, pulling, and stretching. Each cheese is about the size, shape, and color of a hardboiled egg: indeed, an alternative name used is uova di bufala, or "buffalo eggs". Baby bocconcini can also be purchased; these are a smaller version, about the size of large grapes or cherries. This smaller version is also known as ciliegine ("small cherries").

Bocconcini of water buffalo's milk are still produced in the provinces of Naples, Caserta, and Salerno, as bocconcini alla panna di bufala, in a process that involves mixing freshly made mozzarella di bufala campana PDO with fresh cream. A bocconcino di bufala campana PDO is also made, which is simply mozzarella di bufala campana PDO, produced in the egg-sized format.

Bocconcini of whole cow's milk are also manufactured, in which the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of fior di latte.

Bocconcini can be bought at most Italian supermarkets. They are often used in caprese salad, or served to accompany pasta.

See also

• List of Italian cheeses
• List of stretch-curd cheeses
• List of water buffalo cheeses
• Buffalo mozzarella

External links

• How to Make Bocconcini - Illustrated Step By Step. Archived 2010-03-14 at the Wayback Machine