Buffalo Mozzarella with Olives and Cherry Tomatoes - Ingredient Book based on current regulations (EU Reg. 1169/2011) - GAMI Hotel Service S.r.l. Pozzuolo del Friuli Via Udine 37 - Operator OSA ORSINI GUIDO - Mama Rosa - Cooking Restaurants

1. Ingredient List and Composition

Buffalo Mozzarella: Buffalo milk, salt, rennet.
Cherry Tomatoes: Fresh tomatoes (cherry or date).
Olives: Olives (black or green), water, salt. If pitted, indicate any residual presence of pits or fragments.
Condiments: Extra virgin olive oil, salt, basil, oregano.

2. Allergens

MILK and milk-based products (including lactose) present in mozzarella.
SULFITES (if present as preservatives in marinated olives).
Possible cross-contamination: Indicate "may contain traces of nuts, celery or fish.
Temperature: Fresh cheeses and cut vegetables must be stored in the fridge between +4°C and +6°C.
Storage Times and Methods
Shelf-life (Duration): Generally varies between 15 and 23 days from the production date if kept intact in its packaging.
Temperature:
- In store/transport: Must be kept at a maximum temperature of +7°C or according to the manufacturer's specific indications (often between +4°C and +10°C).
- Consumption advice: Despite the mandatory refrigerated storage by law for packaged products, to fully enjoy its flavor, it is recommended to leave it at room temperature for a few hours before consumption or to immerse the closed bag in warm water (+30/35°C) for about 15 minutes.
Governing Liquid: It is essential that the mozzarella always remains immersed in its liquid (composed of water, diluted acid whey and salt) until consumption to avoid oxidation and loss of consistency.