Prosciutto & mozzarella

The story of Prosciutto & mozzarella

Prosciutto crudo and buffalo mozzarella: a simple starter that stands or falls on the quality of its two ingredients. The pairing is nothing new in Neapolitan cooking: in the first half of the nineteenth century Duke Ippolito Cavalcanti, in his “Cucina teorico-pratica”, combined eggs, provola, mozzarella and prosciutto in fried panzerotti.