Giusi wrote:
> Last week I had visitors from Peru here. I took them to the buffalo farm
> and we watched the mozzarella being formed then toted 600 grams home with
> us, With some tomatoes-- not local yet-- and basil from my pots and some
> Umbrian oil, everyone was happy. Next morning they both had the two balls
> left over for breakfast.
>
> There are lots of good things in the world, but none of them are actually
> better than mozzarella bufala just 7 hours old.

How wonderful for your visitors, I am sure they loved it. I know I would.


Becca