Top 21 Mozzarella Quotes & Sayings

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

Whether you talk about the olive oil, whether you talk about Aceto Balsamico, whether you talk about Grana Padano, whether you talk about Mozzarella di Bufala. These are all traditional Italian products that are hard to beat, and they're easy to transport and buy. You don't have to do much around it. Just eat them.

One of the things I like about my job is that it draws on the entire person: not just your knowledge of grammar and punctuation and usage and foreign languages and literature but also your experience of travel, gardening, shipping, singing, plumbing, Catholicism, midwesternism, mozzarella, the A train, New Jersey. And in turn it feeds you more experience.

Tuscany is so full of history and beauty - you meet wonders of art and architecture on almost every corner. But I love the region's homier aspects: the special sweetness of the tomatoes, the soft mozzarella, the heady scents of basil and garlic everywhere.

Jamie Oliver's lunch is soup, half a papaya with lime, ciabatta with mozzarella and prosciutto. The dear boy is not sharing the same planet as the rest of us. Is this lunacy supposed to be a practical suggestion for a harassed housewife trying to drag her children off to school?

These days it's cool to be ethnic and to be different, but when I was a kid, it was not cool - at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they'd be like, 'What is this?'

My favourite type of pizza is a Napoletana: tomatoes, mozzarella, and very few anchovies. It must have a thin base.

The Tom Brady sandwich would be a prosciutto with a nice Buffalo mozzarella, on a crispy baguette with a little fresh basil. Brady is classy; he's a really cool dude. He's got a lot of flavor.

I already have a drink. Do you think he'd buy me mozzarella sticks?

I'm a big pasta fan. I'm a big Italian food fan. Anything Italian - I love cheese, mozzarella. Mozzarella is my favorite, so I have to say anything Italian, I'll take it.

If I hosted a high tea at home it would be an Italian aperitivo-style high tea. I'd make little meatballs with lemon puree and mozzarella centres. Or maybe little schnitzel sliders with coleslaw.

As far as Italian ingredients, I always have one of those plants of fresh basil in the house, and some mozzarella in the fridge.

Please go to this pizzeria. Order the margherita pizza with double mozzarella. If you do not eat this pizza when you are in Naples, please lie to me and tell me that you did.

If global warming meant temperatures rose by one or two degrees, France would become a desert, which would be no bad thing. The Scots would grow wine and make buffalo mozzarella.

Tomatoes and mozzarella work very well together because the milk is rich in summer when the grass is very very green, and makes the best mozzarella in the world, same time as the tomatoes are around and beautiful bushy basil.

I want to travel on a train that smells like snowflakes. I want to sip in cafes that smell like comets. Under the pressure of my step, I want the streets to emit the precise odor of a diamond necklace. I want the newspapers I read to smell like the violins left in pawnshops by weeping hobos on Christmas Eve. I want to carry luggage that reeks of the neurons in Einstein's brain. I want a city's gases to smell like the golden belly hairs of the gods. And when I gaze at a televised picture of the moon, I want to detect, from a distance of 239,000 miles, the aroma of fresh mozzarella.

My favorite pizza is the real Neapolitan - Italian sausage, friarielli, mozzarella and chilli.

A lovely evening of new idioms and fresh mozzarella.

I hate going out for lunch during a workday because it slows down my pace and ruins my rhythm. I prefer to eat at my desk. Actually, I wander around the design studio with a plate in my hand as I dine on, for example, salmon sashimi and a salad of tomatoes and mozzarella. I often have a bit of dark chocolate after lunch.

The cooking standards for Italian food are less demanding than for French. All you need are some fried mozzarella and five pastas, and you're in business.

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.