Italian Barbera

[mrdutton]

Foodie,

Other than in NYC and apparently select shops in Portland, Maine the majority of mozzarella made or found in the US is from cow's milk.

Mainly in Italy is it made from buffalo milk (and in a few very select places in the US).

Finding well made, FRESH mozzarella (you know, the kind you find floating around in a bowl of water) is a blessing; finding some made from buffalo milk is akin to a miracle, as far as I am concerned.

But I need to find some, since I now have a bottle of Prosecco on the way to the house. I can imagine that it might go well with some fresh fruit, some freshly sliced proscuitto and some fresh mozzarella and maybe even a couple pieces of asiago.

Should I be off-base, no doubt Roberto will fire both barrels..............