Parco Nazionale del Cilento, Vallo di Diano e Alburni

Muzzarella co' a murtedda

Muzzarella co' a murtedda
Mozzarella Mortella
PAT - Traditional Agri-Foodstuffs

Muzzarella co' a murtedda is a traditional product of lower Cilento and derives from the processing of cow milk. The ancient habit to preserve mozzarella in small branches of "mortedda" or "mortella", the dialect name of the myrtle (Myrtus communis), probably derives from the need to preserve and transport it from the pastures where it was produced to the town. The shrub, widespread both in the beech forest undergrowth and in the Mediterranean maquis characterizing the production area, gives the cheese a matchless aroma.
It is a spun cheese exclusively made with cow milk. Mozzarelle are prepared alternating them with myrtle small branches bound at the edges with broom sprouts or other spontaneous essences. They have an ellipsoidal or spherical shape, a porcelain white color, and a smooth and shiny surface. The compact texture has a slightly acidulous taste with a delicate aroma due to the myrtle.

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