Bocconcini is Italian for "little morsels" - but by now the word "bocconcini" is part of every Aussie's vocabulary. Supermarket shelves always stock bocconcini, althoug in most cases they are made with cow's milk, rather than buffalo's.
Again, the buffalo product is richer in taste than its cow milk equivalent and it's just the thing for those situations that call for a smaller size product.
Add one bocconcini per person, so no-one will fight over them. They add their pearly whiteness to any salad - especially the famous caprese, where the green of the basil, the red of the tomato and the porcelain white of ther bocconcini marry the colours traditionally associated with Italy with the freshness of a product made here in Australia only hours before you eat it.
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