The name “mozzarella” comes from the name of  the ancient gesture of “cutting” the curd with the hands.

The name “mozzarella”  in fact, comes from the italian verb “mozzare”.

It was one of the excellences of our South, and for a good piece of Italian history it was relegated to the role of local cheese.
On the other hand, as seen today, it should be eaten very fresh, and since it could not be transported quickly, it ended up being little known in ancient times.

The first historical references want it on the table of the Pope himself in 1570, with its original name, “mozza”.
It must have been particularly good, because over times it has become the great protagonist of endless recipes of our traditional gastronomy.

Eggplant Parmigiana, Pizza and calzoni, Caprese, Mozzarella in carrozza, Lasagna, Timballi, Panzerotti, are just some recipes that have white mozzarella as a fundamental ingredient.
Here at Svila we decided to focus on a quality mozzarella because when the mozzarella is good, the pizza is superb.
To make things even better we have added a special preparation:
the Pinsa Margherita Sfiziosa, with the addition of burrata stracciatella (an all-Italian delicacy)
And how can we forget our lactose intolerant friends? For them there is a Special Margherita, with wholemeal flour and only 0.1% lactose.

In short, you know. Here at Svila, we like to do things the right way.

Because the only way to understand if a pizza is good is to make sure everyone licks their fingers after eating it.
Trying is believing!