Bocconcino is an upscale Italian restaurant on the lakefront of Laguna. They offer dine-in, takeaway, and delivery. You can call on +44 20 7499 4510 for table reservations.
What are Bocconcini?
Bocconcini alla panna di bufala, created by blending fresh Mozzarella di Bufala Campana DOP with fresh cream, are still manufactured in the provinces of Naples, Caserta, and Salerno. Bocconcino di Bufala Campana DOP, which is just Mozzarella di Bufala Campana DOP in an egg-sized style, is also created.
In addition, whole cow’s milk bocconcini are made, which have a softer consistency than ordinary mozzarella due to their increased liquid content. Most Italian grocery stores have bocconcini. Caprese salad or spaghetti with them are two popular uses.
How to Make Bocconcini Salad?
This salad has bocconcini and bite-sized balls of fresh mozzarella. Water buffalo’s milk mozzarella di bufala, popular in central and southern Italy, is a better choice since it is creamier and softer than mozzarella prepared from cow’s milk.
This is a kind of soft cheese, fresh mozzarella in balls, not suitable for mozzarella like a mozzarella you get for hard and yellow pizza. These balls are sold and are usually preserved in this dessert. They can be eaten naturally or in oil or spices.
Guests may dine in style at Bocconcino, an upscale Italian restaurant, and bar on Laguna’s lakefront. You’ll find everything from top-quality olive oils, balsamic vinegar, handmade and dry pasta, cold cuts, cheeses, and exotic meats to sweets and Italian fruit juices in the clean-cut, bright wooden-themed décor.
The uniqueness of Bocconcino’s menu is that it features many authentic Italian dishes, from the daily-baked bread and pastries to the cold cuts, cheeses, coffee, and biscuits. Additionally, you’ll find a wide selection of Italian wines and spirits aimed at those with more refined tastes.
The little, egg-shaped ball of mozzarella cheese is known as a boconcini. Napolitan water buffalo’s milk is used to make these semi-soft, white, rindless mild cheeses, which originated in Naples. Water buffalo and cow’s milk are commonly used to make them nowadays. It’s a spongy texture, absorbs tastes, and is packed in whey or a water solution.
In the same way, pasta filata is prepared, the curds are dipped into boiling whey and then kneaded, pulled, and stretched. These cheeses are sometimes called “Buffalo eggs” because they resemble hard-boiled eggs in size, shape, and color.
Bocconcini can also be obtained as baby (Bambini) bocconcini, which are smaller than regular bocconcini and are the size of big grapes or cherries. Ciliagine is another name for this smaller variant (small cherries).
