Mozzarella cheese

There are two kinds of mozzarella: buffalo mozzarella (mozzarella di bufala) and cow mozzarella (which correctly is called fior di latte). Buffalo mozzarella has the slightly acidic flavour typical of this cheese, while cows’ milk mozzarella is blander. You can use cows’ milk mozzarella in some recipes, but when mozzarella is one of the main ingredients, as in the pasticcio di pasta alla napoletana, buffalo mozzarella should be used. I usually specify which one to use.