Mozzarella

Name: Mozzarella con Datteri (Mozzarella with Dates)
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italy
Ingredients: 200 g (7 oz) fresh mozzarella (bocconcini or ciliegine); 12 whole Medjool dates; 100 g (3½ oz) prosciutto; 8 leaves fresh basil leaves; 30 ml (1 tbsp) balsamic glaze

📍 Campania ★ 4.1

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Mozzarella counts among the traditional food of Italy, a cheese locals hold dear.

About Mozzarella

Mozzarella counts among the traditional food of Italy, a cheese locals hold dear. It is typically made with dates.

🏛️ History & Culture

Mozzarella’s origins trace to southern Italy, particularly the Campania region, where it has been made for centuries from water buffalo milk—a practice that likely arrived with the Lombards or through medieval monastic traditions, though the exact timeline is debated. The name derives from the Italian verb mozzare (“to cut off”), referring to the hand-stretching technique used to shape the fresh, elastic curd.

Regional variations are defined by milk type: mozzarella di bufala campana uses buffalo milk and holds a protected designation of origin, while fior di latte is made from cow’s milk and dominates central and northern Italy, often appearing on pizza or in salads. Culturally, mozzarella is a cornerstone of Italian cuisine—from the classic Caprese salad to Neapolitan pizza—and its fresh, milky texture symbolizes the simplicity and regional pride of Italian dairy traditions.

🍳 How to make Mozzarella

AI-assisted, not kitchen-tested

Mozzarella con Datteri (Mozzarella with Dates)

A simple yet elegant Italian antipasto that pairs creamy mozzarella with sweet dates, wrapped in savory prosciutto for a perfect sweet-savory balance.

Prep: 15 min
Total: 15 min
Serves: 4
Difficulty: Easy

Recipe ingredients

200 g (7 oz) fresh mozzarella (bocconcini or ciliegine), small balls; if using larger mozzarella, cut into small cubes
12 whole Medjool dates, pitted (or remove pits yourself)
100 g (3½ oz) prosciutto, thinly sliced, cut into half-length strips
8 leaves fresh basil leaves
30 ml (1 tbsp) balsamic glaze, store-bought or reduced balsamic vinegar

Steps

1 Using a small knife, cut a lengthwise slit in each date and gently remove the pit, creating a pocket.
2 Stuff each date with a small mozzarella ball (or a cube of mozzarella if using larger pieces).
3 Wrap each stuffed date with a half-strip of prosciutto, overlapping the edges to enclose the date completely.
4 Arrange the wrapped dates on a serving platter, garnish with fresh basil leaves, and drizzle with balsamic glaze. Serve at room temperature.

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🧺 Key ingredients

dates

🍴 Where to eat it

Locals in Campania tear fresh mozzarella di bufala at midday, letting its milky brine soak into crustless bread beneath a pergola’s dappled shade.

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