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as seen in Edible Boston
Handmade Mozzarella Company Thrives in New Hands
by Shannon Mullen, photos by Katie Noble
... At Sel de la Terre in Boston, Chef Louis DiBiccari gets daily deliveries and sings high praises of the burrata in particular, which he calls “the Ferrari of mozzarella." "It is an impeccable product," DiBiccari says. "It's a little tangy, it has the perfect hint of salt and you can taste the milk—that's really important. You can tell a lot of work has gone into making sure you can taste the ingredients they start with."
by Shannon Mullen, photos by Katie Noble
... At Sel de la Terre in Boston, Chef Louis DiBiccari gets daily deliveries and sings high praises of the burrata in particular, which he calls “the Ferrari of mozzarella." "It is an impeccable product," DiBiccari says. "It's a little tangy, it has the perfect hint of salt and you can taste the milk—that's really important. You can tell a lot of work has gone into making sure you can taste the ingredients they start with."
as seen in Improper Bostonian
The Stretch Run
by Elizabeth Bombze
...A luscious elasticity is one of mozzarella's defining qualities. While commercial-grade cheeses tear like friable rubber bands, Giuseppe Argentieri's hand-pulled curds are twisted into knots like bundles of fine yarn....
by Elizabeth Bombze
...A luscious elasticity is one of mozzarella's defining qualities. While commercial-grade cheeses tear like friable rubber bands, Giuseppe Argentieri's hand-pulled curds are twisted into knots like bundles of fine yarn....
