Italian mozzarella for pizza in Germany: history, quality and formats

Mozzarella is now one of the most iconic ingredients of Italian pizza, but its history is much older than many people might think. The earliest references to “mozza” date back at least to the Middle Ages, while the term “mozzarella” first appeared in written form in 1570, in the work of Bartolomeo Scappi, a chef at the papal court.

The tradition of mozzarella developed mainly in Central and Southern Italy, particularly in areas of Campania associated with buffalo farming and the production of stretched-curd cheese. Today, Mozzarella di Bufala Campana remains one of the best-known Italian dairy specialties worldwide and was awarded PDO status in 1996.

Why is Italian mozzarella so important for pizza?

The quality of mozzarella is not only about taste. For a professional pizzeria, melting, stretch, moisture, yield and performance during baking are also important factors.

This is why different types and formats of pizza mozzarella have been developed to meet the specific needs of professional foodservice.

Block

Block mozzarella is one of the most versatile formats. It can be cut by the pizzaiolo into the desired size, allowing the product to be adapted to the pizzeria's working method.

Its main advantage is flexibility, while the downside is that the product needs to be cut before use.

Julienne

Julienne mozzarella is already cut into thin strips and ready to use.

It is particularly practical for pizzerias looking to save preparation time and achieve an even distribution of mozzarella on the pizza.

Cubes and other formats

Cubed mozzarella, matchstick cuts and other formats can be adapted to different pizza styles and preparation methods.

The right format therefore depends not only on the product itself, but also on the kitchen workflow and the type of pizza being prepared.

Mozzarella in water

Fresh mozzarella preserved in water retains characteristics that are closely linked to the traditional Italian fresh product.

It is particularly appreciated when the aim is to enhance the flavour and texture of mozzarella, while for certain professional pizzas a product specifically developed for baking may be more suitable.

The quality of Italian mozzarella

The Italian tradition of stretched-curd cheese has developed over centuries, preserving artisanal techniques that still characterize many products today.

In the production of Mozzarella di Bufala Campana PDO, for example, the curd is stretched using hot water and the mozzarella is traditionally shaped by hand through the “mozzatura” process, the action from which the name of the product derives.

For a pizzeria, choosing Italian mozzarella therefore means looking beyond the price. The quality of the raw materials, format, moisture content and performance during baking are all important factors.

Italian mozzarella for pizzerias in Germany

For pizzerias in Germany looking for an Italian mozzarella supplier, Speedita makes it possible to purchase Italian products directly from Italy.

 

Through Speedita, professional customers can find Italian mozzarella for pizza, dairy products and other Italian ingredients for professional foodservice, with delivery to Germany.