‘Pasta Filata’ at its finest; we’re not talking about spaghetti – the term refers to the technique of plunging fresh cheese curd into hot whey and kneading until a stretchy, salt water taffy-like state is achieved. In the Campania region of Italy rich and gamy pasteurized water buffalo milk is transformed: pulled and wound into fist- sized balls of pillowy, moist and milky goodness. Use it for authentic home-made pizzas, as the key ingredient in a caprese salad (layered with summer tomatoes and basil), or drizzled with black chestnut honey for dessert. This cheese is a blank canvas – a creamy, fresh conduit for any condiment you desire.