Did you know that you produce more than 400 varieties of cheese in Italy? Many of them are exported to Europe and their spread contributes to the good reputation which the Italian cheeses enjoy in countries like Spain. A typical example is the mozzarella. This unique cheese of its kind, made with buffalo milk, has conquered our palates for its texture and its delicate flavor. The feeling that leaves us in the mouth converts it into an ingredient suitable for many dishes. It is ideal to be melted and is much used for the preparation not only of pizza and garlic bread, but also for salads. The variety of Italian cheeses is so vast that groped to summarize them in a few specimens is an almost impossible mission. Italy's peculiarity is that for each region there is a typical cheese and that through the flavors of these specialties perceive different forms of seeing life from which they sprang. They come in fresh and delicate like mozzarella, while others are hardened and characterized by stronger flavors, such as Parmesan, another well-known cheese outside border and easily found in any supermarket in the world, and in the kitchen is used as an ingredient in a good plate of pasta or a soup, but also excellent as a dessert, alone or with fruit, such as figs or pears. Its aroma and its flavor conquer every palate. What better dish a fresh salad (from vegetable-based to all gourmet recipes) to enhance the flavors of these delicacies?