La Bottega della Mozzarella

I entered this shop by chance but, after having tasted their mozzarella and super ricotta, I will not go there by chance but for their really high quality and genuineness! Bravi! Congratulations ! Now that some time has passed and I have been able to taste almost all the products that Mastro Casaro Leonardo produces, I want not only to confirm but even to weave the highest possible praises! Every time I go to my friends' house I already know that I'll make a great impression by bringing any Leonardo product! Everyone thanked me for the really good quality of its products. From smoked braid to seasoned scamorza. However, I figured out what the secret ingredient! He has an extra gear and his products are addictive because, in addition to a special high-quality milk, he puts passion. I would say Love. Good very good ! And I also thank the wife who supported them in deciding to open here, in the north! Thank you and keep up! ????????? I thought the right name is not Bottega but Il Paradiso della mozzarella!

To date I would say the best dairy in the north of Milan. So you can't ask for anything better! In addition to burrata, mozzarella, stracciatella and other seasoned products, it is possible to buy many other Apulian typical products. A ++++

Among the best mozzarella I've ever tasted. Congratulations to the cheesemaker who packs them fresh every morning with passion, competence and professionalism. The saleswoman is kind and guides you in your choice. Correct prices

Fresh and delicious products combined with the kindness and friendliness of those serving. Well done

If you want to eat real mozzarella, you are in the right place! The cheeses are also good, but the first place goes to the burrata! Absolutely to try

Very good burrata mozzarella and ricotta now I buy these products only from you ... thank you

One of the things I miss most downstairs is food. Not the sushi-food, the canned-food, the frozen-food you find everywhere, down here, and even beyond the oceans. Not pizza-food or fried-food, which satisfies even in Milan, because many of us have migrated and because the spread of the leavened technique and the uniform anesthesia of fried foods have packed up with us. On the other hand, I miss food that manages to be such only because it is territory, tradition and technique at the same time; raw materials, secrets and experience, at the same time. I missed the mozzarella. I missed it: then I discovered this place, almost by accident. And it is South starting from the door, from the accompanying kindness and from the care of "which government water is preferable for transport" (different for Bufala or Vaccina). To end with "don't put it in the fridge if you eat it tonight, as I told you the other time": you passed by for the first time a couple of weeks ago and you are already a customer. Today was the test of the second taste: the first I did not even know there was anything other than the most common mozzarella. The first one I went into the shop to try (I live a few miles away, but the stars are stars). Back home: lying. I came back today, after Instagram suggested that I be able to try something else: and this time, peeking out through the window on the right, I was also watching the work of the "behind the scenes". That the proscenium is a spectacle, the spectacle of returning home with thoughts, indeed at the same time. That the proscenium is the show that accompanies you, because of the small things, of the pleasures, you are satisfied against the great trans-desertic fasts of the unknown (which are now too many). Try both processes: cow or buffalo; they are an experience, which from its beginning - made of kindness - ends with a reflective memory that will certainly make you feel better.