MAKING MOZZARELLA

After trying Pro’s Epicurean fresh mozzarella, it may come as a surprise to you that this is something we make in-house. An art that seems to have been lost to modern conveniences, the practice of making mozzarella has been passed down from generation to generation in the Procida family. Pro has made the recipe his own, and his famed mozzarella is shared in dishes like the classic Caprese, burrata, bruschetta, and more.

If you think you’ve heard the name Procida before, you have. Found off the coast of Naples in Southern Italy, Procida is a small Phlegraean Island with a wealth of culture. And with Pro’s name so deeply rooted in this historic region, the melodious cheese-making technique that includes methodical kneading and stretching, a cascade of simple ingredients, and eventually, a robust dairy masterpiece- comes as second nature to the Procida family.

So the next time you stop in to indulge in a creamy and garlicy burrata toast, a fresh mozzarella caprese with vine ripened tomatoes, or the latest salad special, know that the Italian art of cheese making has made it’s way, with love, all the way from Procida to your dish in Cary, North Carolina.

— Pro