Who first had the idea of giving life to the legendary Nutella-filled mozzarella? Campanian or Apulian idea?
Nutella is famous all over the world and Ferrero products based on this cream have invaded shelves and pantries. Nutella Biscuits, B-ready, McCrunchy Bread with McDonald's Nutella and even a hotel dedicated to the cream of Ferrero. But in Italy for some time a crazy combo has been preparing: the Nutella-filled mozzarella.
It is said that the first to have the idea of stuffing mozzarella were from the priests of Padula, in the province of Salerno. In these monasteries the balls of milk paste were filled with meat and vegetables. Today there are those who claim the Campania territoriality of Mozzarella filled with Nutella. IS Vincenzo Falcone, entrepreneur and creator of the Delicious chain, from Cava de ’Tirreni (Sa). Falcone has been serving his Nutella mozzarella – and now also sweet pistachio – in his restaurants for five years. But above all, it has made it a must for food porn.
But the Semeraro Dairy Martina Franca (Ta), open for almost seven years, he claims that the combination of mozzarella and Nutella has existed since before Falcone advertised it on its premises. “This product is nothing new – he explains Rosita Semeraro – there has always been among customers' requests. Anyone who has a dairy business prepares it. " Nutella-filled mozzarella appears as a burratina, but inside – instead of the traditional stracciatella – there is a delicious heart of hazelnut cream. In an even more powerful variant, Nutella is mixed with cream.
Not everyone loves this product unconditionally. Purists are prodigal of criticism for those who make Nutella mozzarella. Blinded by the sacredness of these two products, they think they should be eaten separately. Most of Semeraro's customers are enthusiastic. And then there are the DIY lovers, who try to replicate the result, cutting a mozzarella in half and stuffing it with Nutella. "But it doesn't taste the same," says Rosita.
The fantasy of these cheesemakers knows no bounds. In their family-run laboratory they experiment every day. “We have always done this from the first day we opened – says the owner's daughter Francesco Semeraro – We started with mozzarella filled with ham and tuna, then with the one paired with cherry tomatoes and basil or cherry tomatoes and oregano, depending on the season, and sometimes they even asked us for salmon. But the one with Nutella is certainly the most innovative ". However there is something (sweet) that boils in the pot, or rather in the laboratory. "We are experimenting with cereal cream and pistachio". Are you ready to surprise us again?
by Stefania Leo