Editing Mozzarella (section)

===Sizes and shapes===
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[[File:Bocconcini_gobeirne.jpg|thumb|Bocconcini with a sprig of basil]]

Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size. Sizes smaller than the typical fist-sized ball include {{lang|it|ovolini}}, which are about the size of a hen's egg, and may be used whole as part of a composed salad or sliced for topping a small sandwich such as a [[Slider (sandwich)|slider]].<ref name=":0">{{Cite web |last=Kapadia |first=Jess |date=2015-10-01 |title=12 Types Of Mozzarella To Know, Love and Melt |url=https://www.foodrepublic.com/2015/10/01/12-types-mozzarella-know-love-melt/ |access-date=2023-10-05 |website=[[Food Republic]] |archive-date=7 October 2023 |archive-url=https://web.archive.org/web/20231007124954/https://www.foodrepublic.com/2015/10/01/12-types-mozzarella-know-love-melt/ |url-status=live }}</ref> 

Bocconcini ('small mouthful'), sometimes called {{lang|it|uova di bufala}} ('buffalo eggs'), are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetiser.<ref name=":0" /><ref name="TEFC">[https://books.google.com/books?id=duCrM0xEkv4C&pg=PA40 The Essential Fingerfood Cookbook], p. 40.</ref> {{lang|it|Ciliegine}} ('small cherries') are cherry-sized.<ref>{{Cite web |title=Ciliegine mozzarella {{!}} Local Cheese From Italy |url=https://www.tasteatlas.com/ciliegine-mozzarella |access-date=2023-10-05 |website=[[TasteAtlas]] |archive-date=30 December 2021 |archive-url=https://web.archive.org/web/20211230144843/https://www.tasteatlas.com/ciliegine-mozzarella |url-status=live }}</ref> {{lang|it|Perlene}} are the smallest commercially produced and are often added to salads or into hot soups or pasta dishes just before serving.<ref name=":0" /> These balls are packaged in [[whey]] or water, have a spongy [[Mouthfeel|texture]], and absorb flavours.

Bocconcini of water buffalo's milk are still produced in the provinces of [[Province of Naples|Naples]], [[Province of Caserta|Caserta]], and [[Province of Salerno|Salerno]], as {{lang|it|bocconcini alla panna di bufala}}, in a process that involves mixing freshly produced {{lang|it|[[Buffalo mozzarella|mozzarella di bufala campana]]}} [[Protected designation of origin|PDO]] with fresh cream. A {{lang|it|bocconcino di bufala campana}} PDO is also made, which is simply {{lang|it|mozzarella di bufala campana}} PDO, produced in the egg-sized format.

When twisted to form a plait, mozzarella is called {{lang|it|treccia}}.<ref>{{cite book | last1=Bonetto | first1=C. | last2=Clark | first2=G. | last3=McNaughtan | first3=H. | title=Lonely Planet Southern Italy | publisher=Lonely Planet Global Limited | series=Travel Guide | year=2018 | isbn=978-1-78701-947-8 | url=https://books.google.com/books?id=M71TDwAAQBAJ&pg=PT471 | access-date=27 October 2024 | page=PT471}}</ref>