mozzarella
UK: ˌmɒtsəˈrelə | US: ˌmɑːtsəˈrelə
n. a soft, white Italian cheese made from buffalo or cow’s milk, traditionally used in dishes like pizza and caprese salad.
mozzarella = mozz<cut> + arella<diminutive suffix>
- mozz<cut>: Derived from Italian mozzare ("to cut off"), referencing the cheese-making process where the curd is hand-cut into small pieces.
- arella<diminutive suffix>: A suffix in Italian indicating small size or endearment, often used in food names (e.g., mozzarella vs. mozza).
Etymology Origin:
The word mozzarella originates from 16th-century Naples, Italy, where it described fresh cheese made by "cutting" (mozzare) the curd into small, stretchable portions. The suffix -arella adds a diminutive, reflecting its traditional hand-formed balls. The term highlights both the method (cutting) and the product’s form (small and pliable).
The pizza was topped with fresh mozzarella and basil.
She prefers buffalo mozzarella for its creamy texture.
Mozzarella di bufala is a protected Italian specialty.
The caprese salad combines tomatoes, mozzarella, and olive oil.
Melted mozzarella stretches perfectly when heated.