Mozzarella
- buffalo milk
- pasta filata
- Drink
- FalanghinaCampanian white, high acid, no oak — it stays out of the way of something this fresh.
- Driving
- Still water and a lemon sliceNothing should compete with buffalo mozzarella on the day it is made.
- Eat with
- Ripe tomato, basil, good olive oil, torn breadNothing cooked and nothing clever. On the day it is made this is all it needs.
A classic pairing — settled enough that it belongs to the region.