French food focus - November 2018

A focus on food in France

Meet the producers

Parisian cheese lovers Julien Carotenuto and Franco Picciuolo could not find good buffalo mozzarella in France, so they make it themselves.

“My grandfather came from Campania, and he wouldn’t eat the stuff they sell in the supermarkets here,” says Julien Carotenuto. “The problem is transport. A couple of hours is ok, but any longer and you have to refrigerate it, and you should never chill mozzarella. It spoils the taste. You should just eat it fresh, within 36-48 hours of it being ...

To read the remaining 85% of this article, you need to either

Subscribe now to The Connexion and benefit from access to our archived articles since 2006

Freedom Subscription

Pay every three months. Our most flexible subscription.

Automatic renewal, cancel anytime

1 Year Subscription (12 editions)

1 year of great reading in print and online

Automatic renewal, cancel anytime

Digital Subscription (1 Year) (Our best value offer)

1 year of great reading online *no paper*

Automatic renewal, cancel anytime

More articles from Food and Drink
More articles from Connexion France
Other articles that may interest you

Loading some business profiles...

Loading some classifieds...