NODINI (Little knots) are formed by hand from stretch mozzarella dough, shaped into this original, pure white, bite-sized knot.
A bite into a nodino should be soft, yet firm, milky and stringy.
Nodini are traditionally used in salads, or as an antipasto (starter), seasoned and drizzled with a bit of olive oil or pesto on a platter alongside other delicacies such as Proscuitto, sun-dried tomatoes, preserved artichokes, olives and warm ciabatta bread.
Like all cheese, but especially so with Mozzarella, serving at room temperature is essential. Presenting fresh cheese at room temperature, allows its delicate taste to perform at its best and its texture to be as described above. S