45-411: Mozzarella ( English: / ˌ m ɒ t s ə ˈ r ɛ l ə / , Italian: [mottsaˈrɛlla] ; Neapolitan : muzzarella , Neapolitan: [muttsaˈrɛllə] ) is a semi-soft non-aged cheese prepared by the pasta filata ('stretched-curd') method with origins from southern Italy . It is prepared with cow's milk or buffalo milk, taking the following names: Fresh mozzarella
90-550: A in Napoli Naples ieri. Pasta filata Pasta filata ( lit. ' spun paste ' ) is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd , pulled-curd , and plastic-curd cheeses. Stretched curd cheeses manufactured using the pasta filata technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives
135-770: A ; masc. "long", fem. "long"), whereas in Italian it is expressed by a change in the final vowel. These and other morpho-syntactic differences distinguish the Neapolitan language from the Italian language and the Neapolitan accent. Neapolitan has had a significant influence on the intonation of Rioplatense Spanish spoken in Buenos Aires and the surrounding region of Argentina and in the entire country of Uruguay . While there are only five graphic vowels in Neapolitan, phonemically, there are eight. Stressed vowels e and o can be either " closed " or " open " and
180-410: A or an , are presented in the following table: In Neapolitan there are four finite moods: indicative , subjunctive , conditional and imperative , and three non-finite modes: infinitive , gerund and participle . Each mood has an active and a passive form. The only auxiliary verbs used in the active form is (h)avé (Eng. "to have", It. avere ), which contrasts with Italian, in which
225-406: A bath of very hot whey, or water (for mozzarella di bufala campana the temperature is 95 °C). Once they begin to float, most of the liquid is removed and the curd is mixed and kneaded until the required soft, elastic, stringy texture is obtained. The mass of curd is divided (often by pulling out a thick strand and chopping it) and shaped into individual cheeses. In the case of mozzarella ,
270-555: A law by the Region of Campania stated that Neapolitan was to be protected. While this article mostly addresses the language group native to much of continental Southern Italy or the former Kingdom of Naples, the terms Neapolitan , napulitano or napoletano may also instead refer more narrowly to the specific variety spoken natively in the city of Naples and the immediately surrounding Naples metropolitan area and Campania . Largely due to massive Southern Italian migration in
315-472: A mere difference in Italian pronunciation. Therefore, while pronunciation presents the strongest barrier to comprehension, the grammar of Neapolitan is what sets it apart from Italian. In Neapolitan, for example, the gender and number of a word is expressed by a change in the accented vowel because it no longer distinguishes final unstressed / a / , / e / and / o / (e.g. l uo ngo [ˈlwoŋɡə] , l o nga [ˈloŋɡə] ; Italian lung o , lung
360-507: A month, although some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad . Mozzarella , derived from the southern Italian dialects spoken in Apulia , Calabria , Campania , Abruzzo , Molise , Basilicata , Lazio , and Marche ,
405-573: A rich literary, musical and theatrical history (notably Giambattista Basile , Eduardo Scarpetta , his son Eduardo De Filippo , Salvatore Di Giacomo and Totò ). Thanks to this heritage and the musical work of Renato Carosone in the 1950s, Neapolitan is still in use in popular music, even gaining national popularity in the songs of Pino Daniele and the Nuova Compagnia di Canto Popolare . The language has no official status within Italy and
450-405: A solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata . According to the mozzarella di bufala campana trade association, "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste,
495-498: A strand of which he pulls out and lops off, forming the individual mozzarella." Traditionally, mozzarella is allowed to dry and harden after it is pulled into shape, while fresh mozzarella is packed in liquid for easy consumption. In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name mozzarella di latte di bufala , because Italian buffalo are present in all Italian regions. Only selected mozzarella di bufala campana PDO
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#1732780943095540-406: A word beginning with a consonant: "C:" = the initial consonant of the following word is geminated if followed by a vowel. These definite articles are always pronounced distinctly. Before a word beginning with a vowel, l’ or ll’ are used for both masculine and feminine, singular and plural. Although both forms can be found, the ll’ form is by far the most common. In Neapolitan,
585-438: Is "[u]sed particularly for pizzas and [that] contains somewhat less water than real mozzarella". Low-moisture part-skim mozzarella, widely used in the food service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning . Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. Others can be made through
630-494: Is a Romance language and is considered as part of Southern Italo-Romance. There are notable differences among the various dialects, but they are all generally mutually intelligible. Italian and Neapolitan are of variable mutual comprehensibility, depending on affective and linguistic factors. There are notable grammatical differences, such as Neapolitan having nouns in the neuter form and a unique plural formation, as well as historical phonological developments, which often obscure
675-510: Is a recognized ISO 639 Joint Advisory Committee language with the ISO 639-3 language code of nap . Here is the IPA pronunciation of the Neapolitan spoken in the city of Naples: Neapolitan orthography consists of 22 Latin letters. Much like Italian orthography , it does not contain k, w, x, or y even though these letters might be found in some foreign words; unlike Italian, it does contain
720-410: Is a style made from the milk of Italian buffalo raised in designated areas of Campania , Lazio , Apulia , and Molise . Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk—it holds the status of a protected designation of origin (PDO: 1996) under European Union law and UK law. Mozzarella of sheep milk , sometimes called mozzarella pecorella ,
765-409: Is also made, which is simply mozzarella di bufala campana PDO, produced in the egg-sized format. When twisted to form a plait, mozzarella is called treccia . After the curd heals, it is further cut into 1–1.5 cm (0.4–0.6 in) pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form
810-482: Is not taught in schools. The University of Naples Federico II offers (from 2003) courses in Campanian Dialectology at the faculty of Sociology, whose actual aim is not to teach students to speak the language but to study its history, usage, literature and social role. There are also ongoing legislative attempts at the national level to have it recognized as an official minority language of Italy. It
855-440: Is only to demonstrate where the stress, or accent, falls in some words. Also, the circumflex is used to mark a long vowel where it would not normally occur (e.g. sî "you are"). The following clusters are always geminated if vowel-following. The Neapolitan classical definite articles (corresponding to the English word "the") are a (feminine singular), o (masculine singular) and i (plural for both). Before
900-441: Is soaked in salt water ( brine ) or whey . If citric acid is added and it is partly dried (desiccated), its structure becomes more compact. In this last form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza . Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size. Sizes smaller than the typical fist-sized ball include ovolini , which are about
945-401: Is the diminutive form of mozza ('cut'), or mozzare ('to cut off'), derived from the method of working. The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi , reading "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk". An earlier reference of Monsignor Alicandri is also often cited as describing mozzarella, which states that in the 12th century
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#1732780943095990-403: Is the historical assimilation of the consonant cluster /nd/ as /nn/ , pronounced [nː] (this is generally reflected in spelling more consistently: munno vs Italian mondo "world"; quanno vs Italian quando "when"), along with the development of /mb/ as /mm/ ~ [mː] ( tammuro vs Italian tamburo "drum"), also consistently reflected in spelling. Other effects of
1035-500: Is typical of Sardinia , Abruzzo , and Lazio , where it is also called mozzapecora . It is worked with the addition of the rennet of lamb. Mozzarella of goat milk is of recent origin and the producers are still few. Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese. The International Dictionary of Food and Cooking defines this cheese as "a soft spun-curd cheese similar to mozzarella made from cow's milk" that
1080-422: Is white, but the occasional yellow/brown colour of mozzarella comes from the enzyme R110. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages . Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed. Low-moisture mozzarella can be kept refrigerated for up to
1125-464: The gender of a noun is not easily determined by the article, so other means must be used. In the case of ’o , which can be either masculine singular or neuter singular (there is no neuter plural in Neapolitan), the initial consonant of the noun is doubled when it is neuter. For example, the name of a language in Neapolitan is always neuter, so if we see ’o nnapulitano we know it refers to
1170-543: The European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used, but it is speculated that it is normally made from whole milk . Different variants of this dairy product are included in the list of prodotti agroalimentari tradizionali (PAT) of the Ministry of Agricultural, Food and Forestry Policies (MIPAAF), with
1215-617: The Monastery of San Lorenzo, in Capua , Campania, Alicandri offered pilgrims a piece of bread with mozza . Fresh mozzarella, recognised as a traditional speciality guaranteed (TSG) since 1996 in the European Union , is available usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) in diameter. It
1260-510: The Neapolitan in the US is now significantly different from the contemporary Neapolitan spoken in Naples . English words are often used in place of Neapolitan words, especially among second-generation speakers . On the other hand, the effect of Standard Italian on Neapolitan in Italy has been similar because of the increasing displacement of Neapolitan by Standard Italian in daily speech . Neapolitan
1305-520: The Neapolitan language, whereas ’o napulitano would refer to a Neapolitan man. Likewise, since ’e can be either masculine or feminine plural, when it is feminine plural, the initial consonant of the noun is doubled. For example, consider ’a lista , which in Neapolitan is feminine singular, meaning "the list". In the plural, it becomes ’e lliste . There can also be problems with nouns whose singular form ends in e . Since plural nouns usually end in e whether masculine or feminine,
1350-621: The Oscan substratum are postulated, but substratum claims are highly controversial. As in many other languages in the Italian Peninsula , Neapolitan has an adstratum greatly influenced by other Romance languages ( Catalan , Spanish and Franco-Provençal above all), Germanic languages and Greek (both ancient and modern). The language had never been standardised, and the word for tree has three different spellings: arbero , arvero and àvaro . Neapolitan has enjoyed
1395-431: The casein micelles of the cheese curd and allow the casein micelles to form a more rigid network by bridging the steric hindrance created by the self-repelling phosphate groups. Calcium ions are removed during the production of pasta filata cheeses. This increases the repulsion casein micelles have against each other, allowing the micelle to become less dense and more extensible. A relatively high amount of calcium
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1440-400: The cheese its fibrous structure. The cheese-making begins in the normal way. The milk (usually from cows or water buffalo ) is warmed and curdled and allowed to rest for an hour before the curds are cut into small pieces and the whey is drained off. The curds are allowed to rest for a number of hours. Then follows the filatura , which is when the curds are steeped for some hours in
1485-683: The cognacy of lexical items. Its evolution has been similar to that of Italian and other Romance languages from their roots in Vulgar Latin . It may reflect a pre-Latin Oscan substratum , as in the pronunciation of the d sound as an r sound ( rhotacism ) at the beginning of a word or between two vowels: e.g. doje (feminine) or duje (masculine), meaning "two", is pronounced, and often spelled, as roje / ruje ; vedé ("to see") as veré , and often spelled so; also cadé / caré ("to fall") and Madonna / Maronna . Another purported Oscan influence
1530-438: The connection unrecognizable to those without knowledge of Neapolitan. The most striking phonological difference is the Neapolitan weakening of unstressed vowels into schwa ( schwa is pronounced like the a in about or the u in upon ). However, it is also possible (and quite common for some Neapolitans) to speak standard Italian with a "Neapolitan accent"; that is, by pronouncing un-stressed vowels as schwa or by pronouncing
1575-478: The direct acidification of milk. Mozzarella is also available smoked ( affumicata ). Çaycuma mozzarella cheese and Kandıra mozzarella cheese are Turkish cheeses made of buffalo's milk. Mozzarella received a traditional specialities guaranteed (TSG) certification from the European Union in 1998, and in 2022 the product specification was updated for the name mozzarella tradizionale . This protection scheme requires that mozzarella tradizionale sold in
1620-539: The following denominations: Neapolitan language Neapolitan ( autonym : ('o n)napulitano [(o n)napuliˈtɑːnə] ; Italian : napoletano ) is a Romance language of the Italo-Romance group spoken in Naples and most of continental Southern Italy . It is named after the Kingdom of Naples , which once covered most of the area, and the city of Naples was its capital. On 14 October 2008,
1665-522: The intransitive and reflexive verbs take èssere for their auxiliary. For example, we have: Aggio AUX .have. 1SG . PRES stato be. PTCP . PAST a in Napule Naples ajere. yesterday Aggio stato a Napule ajere. AUX.have.1SG.PRES be.PTCP.PAST in Naples yesterday I was in Naples yesterday. Sono AUX .be. 1S . PRES stato be. PTCP . PAST
1710-689: The late 19th century and 20th century, there are also a number of Neapolitan speakers in Italian diaspora communities in the United States , Canada , Australia , Brazil , Argentina , Uruguay , Mexico , and Venezuela . However, in the United States, traditional Neapolitan has had considerable contact with English and the Sicilian languages spoken by Sicilian and Calabrian immigrants living alongside Neapolitan-speaking immigrants and so
1755-426: The letter j . The following English pronunciation guidelines are based on General American pronunciation, and the values used may not apply to other dialects. (See also: International Phonetic Alphabet chart for English dialects .) All Romance languages are closely related. Although Neapolitan shares a high degree of its vocabulary with Italian, the official language of Italy, differences in pronunciation often make
1800-420: The letter s as [ ʃ ] (like the sh in ship ) instead of / s / (like the s in sea or the ss in pass ) when the letter is in initial position followed by a consonant, but not when it is followed by a dental occlusive / t / or / d / (at least in the purest form of the language) but by otherwise using only entirely standard words and grammatical forms. This is not Neapolitan properly, but rather
1845-406: The masculine plural is often signaled orthographically, that is, by altering the spelling. As an example, consider the word guaglione , which means "boy" or (in the feminine form) "girl": More will be said about these orthographically changing nouns in the section on Neapolitan nouns. A couple of notes about consonant doubling: The Neapolitan indefinite articles, corresponding to the English
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1890-497: The process is now essentially complete—ideally these cheeses should be eaten within a few days. For other formaggi a pasta filata , such as provolone , caciocavallo silano , pallone di Gravina , burrata , and scamorza , further processing is needed: ageing and, in some cases, brining or smoking . Phosphate groups attached to the casein proteins in the cheese curd are highly charged but repel each other. Naturally high levels of calcium ions are found in
1935-470: The pronunciation is different for the two. The grave accent ( à , è , ò ) is used to denote open vowels, and the acute accent ( é , í , ó , ú ) is used to denote closed vowels, with alternative ì and ù . However, accent marks are not commonly used in the actual spelling of words except when they occur on the final syllable of a word, such as Totò , arrivà , or pecché , and when they appear here in other positions, it
1980-405: The size of a hen's egg, and may be used whole as part of a composed salad or sliced for topping a small sandwich such as a slider . Bocconcini ('small mouthful'), sometimes called uova di bufala ('buffalo eggs'), are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetiser. Ciliegine ('small cherries') are cherry-sized. Perlene are
2025-514: The smallest commercially produced and are often added to salads or into hot soups or pasta dishes just before serving. These balls are packaged in whey or water, have a spongy texture , and absorb flavours. Bocconcini of water buffalo's milk are still produced in the provinces of Naples , Caserta , and Salerno , as bocconcini alla panna di bufala , in a process that involves mixing freshly produced mozzarella di bufala campana PDO with fresh cream. A bocconcino di bufala campana PDO
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