Tom Ford

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.

American Designer

Giada De Laurentiis

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?

American Chef

Trudie Styler

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.

English Actress

John Torode

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.

Australian Chef

Adriano Zumbo

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.

Malin Akerman

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.

Swedish Actress

Danny Meyer

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.

American Businessman

Gino D'Acampo

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

Italian Chef

Ennio Morricone

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

Italian Composer

Yotam Ottolenghi

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

Israeli Chef

Mozzarella is primarily used in food contexts, especially in Italian cuisine like pizzas and salads.

Culinary Context

Mozzarella is known for its soft and moist texture, which melts well when cooked.

Texture Note

Mozzarella can be served fresh, often in caprese salads and sandwiches, not just cooked.

Fresh Use

 number one, how many mozzarella cheese sticks a 22-pound human being can consume in one day -- which is five, for the record; and two, the gift of questioning my culture's beliefs about what makes a life good and what makes life bad.

"Good" and "bad" are...

 regional delicacy of every place we were in because it would be the greatest thing i'd ever eaten in my entire life and then you are just going through campania where you have incredible mozzarella deep fried

Mozzarella

Culinary Context

Texture Note

Fresh Use

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