21.   Vinegar would destroy the delicate flavor of fresh mozzarella and is never used.

22.   Well-made fresh mozzarella is creamy but slightly firm and holds some of its shape with cooking.

23.   We began with Roman crostini, a small casserole layered with slices of fresh mozzarella and bread.

24.   We know it as sliced tomatoes and fresh mozzarella cheese, drizzled with oil and fresh basil.