Our Scamorza unlike many on the marked is naturally smoked with wood fire as opposed as in a liquid smoke dip. This gives it a unique texture and flavor.
Best way of tasting it is pan fried and accompanied with salad, deli meats or mushrooms. Because of its great melting characteristics it is also delicious on Pizza, toasted sandwiches and baked pasta dishes.
Tip: the best way to fry scamorza is to cut in 4 slices (long side), put them in a pre-heated non sticking pan without moving it and turn only once (when little crust is formed). Note: you might do little cuts on the two ends squeeze a little bit in the pan... once you master the technique you can just cook the scamorza in two. Perfet scamorza has a crispy crust on the outside and is very soft in the inside.