Ingredients and Recipies
The ingredients list for the GUSTO menu is long and varied - we've featured just a few of the most important ones here - there's some interesting facts and information detailed about the ingredients that make up some of our more classic dishes like pizza and pasta favourites.
Select an ingredient from the menu on the left hand side to find out more about the individual ingredients used in the GUSTO menus.
We also thought it would be nice to share some of our recipes with you, below is the recipie for one of our most popular dishes Panfried Duck - so you can become a GUSTO chef at home!!
Mozzarella
Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means "to cut")
The production of mozzarella involves the mixture of curdwith heated whey, followed by stretching and kneading to produce a delicate consistency -- this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, "The cheesemaker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella." It is then typically formed into ball shapes or in plait. In Italy, a "rubbery" consistency is generally considered not satisfactory; the cheese is expected to be softer.
The term mozzarella is first found definitively mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading "…milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk…"
