Thin leaves, slightly acidic. When cut, it has drains of a slight serosity with a typical smell of lactic ferments, white color. The palate has a characteristic and delicate aroma. Very thin, about 1 mm, with a smooth surface never slimy, except for an area where they appear, small reliefs that indicate the point of detachment (mozzatura) of the Mozzarella from the mass of spun dough.
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