When we went to Italy a few years ago, in the sea-side town of Positano on the Amalfi coast, I had the opportunity to experience their fresh mozzarella. I have never found any mozzarella here tasting the same. The mozzarella there is actually buffalo mozzarella made from the milk of the water buffalo there. The dish we ordered was a grilled mozzarella wrapped with grape leaves. This was the inspiration for my pan-fried mozzarella with basil.
Before placing in pan (with a little grapeseed oil on medium-high heat).
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