Fresh Mozzarella Cheese
Have you ever tried fresh homemade mozzarella cheese?
This morning, I cut a braid of mozzarella that we had made less than hour earlier. I bit into a slice and my heart instantly melted as I savored the delicate flavors. I quickly snapped a picture with my phone and couldn't wait to talk about it with you.
If you have never tried homemade fresh mozzarella, I can only say that the taste is like no other. First of all, the temperature of the cheese is tepid and almost slightly warm. At first bite, you will taste the sweet, milky, goodness that sets it apart from all other mass produced mozzarella cheese. Fresh mozzarella is tender and yet a tiny bit chewy. It melts in your mouth and when you slice it, you can see the milk pool together at the bottom of the dish. I personally like it dipped in a salt brine because I like the contrasting taste between the salt and the sweet cream. YUM!
la tavola di Pasqua- The Easter Table
It is tradition at Talluto's to fill our Easter table with all sorts of scrumptious foods. Our retail stores offer a selection of our family favorites. Easter is a time to celebrate all of the wonderful foods that the season has to offer. Buona Pasqua and welcome to our Easter table!
Talluto's impastata ricotta is very unique. This ricotta is made to our very own specifications. It is a whole milk cheese that is made without whey added. Whey is a natural by-product during the cheese making process. During ricotta production, the whey is often added back into the ricotta to reduce costs however, Talluto's does not do this and this is why our ricotta is so thick and creamy. Talluto's impastata ricotta is ideal as an ingredient for making pasta or baking Italian Easter specialties. It is also delicious when it is enjoyed alone or spread on top of toasted Italian bread.
About 20 years ago, like my brother and sisters, I had graduated from college and was beginning my full-time career in our family's business. I remember there was a point when my father came to us with a newspaper clipping of an article entitled "The generations of family businesses". The article talked about business dynamics and how family businesses evolve through the different generations of the family. The article gave statistics of successful companies and how the company survival rate decreased through the passing of generations. My father passed on the article for us to read and simply said "Don't become a statistic."
I often have customers tell me that they remember seeing "Mrs. Talluto" in the store when they came in to buy their ravioli. They say things like "She was such a sweet woman and would give me great cooking tips and advice." or "She always had wonderful stories to share about her family. Mrs. Talluto was a very special woman." My grandmother was indeed "a very special woman". In fact, saying that, was an understatement.
She could whip up an Italian dish in the blink of an eye. Grandmom put love and passion into all of the recipes that were created and sold in our original store. But, the truth is, Grandmom learned how to cook Italian food. Genevieve "Bednar" was actually of Czechoslovakian descent. She was born to 'Slovakian immigrants and was raised with her family in Reading, PA. Grandmom had light blonde hair and fair skin. My oldest cousin Rich and I revel in the fact that we are the only grandkids who inherited her hazel eyes.
Talluto’s is excited to introduce our new line of authentic Italian Taralli! Available in 4 flavors: Traditional, Black Pepper, Fennel Seed, and Lemon Sugar.
Taralli are unlike any ordinary cracker, crostini, or breadstick. Taralli are made using very simple ingredients and a special cooking procedure that contributes to their unique flavor and crunch!
It is tradition that taralli dough be made with durum wheat flour, olive oil, white wine, and sea salt. Various other ingredients can also be added to flavor the dough; most traditionally fennel seeds or cracked black pepper. Small pieces of the dough are rolled into long strips and formed into small rings. The taralli rings are first boiled in hot water and then slowly baked for color and crunchiness. This unique process is a must and provides the taralli’s unique texture.