Pulled by hand following the classic pasta filata process right here at Caputo’s using cow’s milk curd from Narragansett Creamery in Providence, Rhode Island.
- MILK: Pasteurized cow’s milk
- TASTING: Mild, sweet and rindless balls with the perfect toothsome bite from being freshly stretched.
- SERVING: Keep on hand for pizza and flatbreads, sandwiches, baked pastas, antipasto, and general snacking.
- REGION OF ORIGIN: Italy
- MADE IN Utah