00:00It's called Cizzona because of the shape it has in the breast of a mother, which recalls
00:21the abundance and exodus of milk with which it is produced.
00:30We are famous because we produce the largest mozzarella in the world, which is Cizzona
00:49di Battipaglia.
00:50The weight of the mozzarella depends on the selection.
00:57We produce 25 grams of cherry, 50 grams of Bocconcini, 125 grams of mozzarella, 250 grams
01:06and 500 grams, and then the Cizzona, which starts from 1 kg and arrives for shipments
01:13around 5-6 kg.
01:15We have also produced Cizzona of the size of 20-30 kg for some events.
01:22The work of the cacciaro is a very artisanal work, in some ways almost artistic, I like
01:30to say.
01:31The procedure to make buffalo mozzarella is a very long and very complex procedure.
01:36Despite the mechanizations that have been made over the years, it is still a procedure
01:42almost entirely artisanal, and each cacciaro has its secrets of processing that keeps it
01:47jealous to make its product unique.
01:54During the processing, gloves cannot be worn because the contact with the boiling pasta
02:00allows us to keep under control a whole series of parameters, including the temperature
02:06of the filling and the amount of milk that is inside the pasta that we are working on.
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