Fresh Mozzarella


Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

Panino’s Montanara by Chef Gino Rago


10 oz. Neapolitan-style pizza dough (for a 10” pie)
½ cup San Marzano tomato sauce
4 oz. Galbani Fresh Mozzarella (or a combination of 2 oz Fresh Mozzarella and 2 oz Galbani Premio Mozzarella shreds)
1 tbsp. Galbani Grated Parmesan
1 tbsp. Olive oil
  Sea salt to taste
  Fresh basil, to garnish


  1. Stretch or roll out your pizza dough into a 10” round disc, leaving a 1” border all around as you would on a traditional pizza.

  2. Using your fingertips, make indentations in the center of the dough only without disturbing the pizza border.

  3. Carefully drop the dough into a 350°F fryer, holding it down with a large metal spatula or strainer and flip it until golden brown on both sides.

  4. Remove the dough from the fryer and drain the excess oil on paper.

  5. Place the fried pizza dough on a pizza tray and add tomato sauce, Fresh Mozzarella, grated Parmesan, and olive oil.

  6. Place in a 600°F or hotter oven until the cheese melts and the edges are slightly charred.

  7. Garnish with fresh basil and sprinkle with sea salt.


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