Product Review: Dietz & Watson Chicken Parmigiana (with tasty Italian recipes)

Making a simple chicken parmigiana (parmesan) isn’t that really simple.  Ok.  Start the clock.  I need  3 breading plates (flour, eggs and bread crumbs), a cutting board and a mallet, Pyrex dish, a skillet or frying pan, a stockpot to cook spaghetti or linguine, thawed chicken breasts, home-cooked or jarred tomato sauce, shredded mozzarella cheese.  Mmm, this is not looking easy anymore.   Dip pounded (I hate this part!) chicken breasts in flour first, then in seasoned egg mixture and last  coat with bread crumbs.  Brown breaded chicken in hot oil.  Cover bottom of Pyrex dish with tomato sauce, then arrange fried chicken over sauce and sprinkle mozzarella on top and bake until chicken is done, cheese is melted and sauce is bubbling.   And cook the pasta al dente is next.  If I do this for dinner on weekdays, I’d surely miss my favorite reality TV shows — sorry, I love Chicken Parmigiana (it’s the only dish I order when dining out in Italian restaurants) from scratch, but TV dinners usually win.

So I was really excited when Steve Riley of Dietz & Watson sent me an email, ” I wanted to see if I could interest you in a sample of our New Chicken Parmigiana, a service deli item by Philadelphia’s Dietz & Watson, for review”.   There’s no way I’d ignore Steve, he didn’t even need to give me a pitch, I make Chicken Parmigiana every month.

I received the perishable shipment of Dietz & Watson Chicken Parmigiana in good condition, and in really huge box…and I planned an Italian dinner that night for me and my hubby.

Got to have garlic bread.  Got to have Greek/Italian salad.  And I opted not to have pasta this time (glad I made that decision…it’s making sure the taste of Chicken Parmigiana wasn’t masked with  too much yummy tomato sauce, for my product review.  You’ll find the recipes of the garlic bread and the salad below.

Back to Dietz & Watson latest offering….Chicken Parmigiana.   If you’re in the deli counter, you’d ask for slices…thick slices if making Chicken Parmigiana.   And why I love love this deli-style Chicken Parmigiana…it’s easy to fix and I don’t have to “thaw, mess and wrestle” with chicken breasts and I don’t need to make tomato sauce to go along with it.    I completed the breading and frying in a breeze…the chicken required no seasoning (Momma knows best, it’s cooked to perfection, really!) — plain flour, just beaten whole eggs and bread crumbs (plain, Italian or even panko).   Inasmuch as chicken was already cooked, a little bit of oil was all that was needed to produce a delicate light browning in the breaded Chicken.

Dinner was served….and the verdict:  5 thick slices of breaded, boneless and skinless Dietz & Watson Chicken Parmigiana all consumed.  That hot chunky chicken parmigiana was really yummilicious.  That was so good that I’m not sure I’ll be able to try it as a hoagie or a wrap (but it crossed my mind to cut chicken in chunks and arrange on top of my Hawaiian chicken pizza, I can’t wait!).     My hubby and I were all smiles…bellies smiling with delight too.   You really can’t mess up with this easy to make Chicken Parmigiana, I even enjoy it without tomato sauce, mozzarella and pasta.

I made one final experiment before I’m confident and going ahead with posting this review of Dietz & Watson Chicken Parmigiana.    I brought a large portion of the chicken parmigiana to the studio and showed my producer how fast and simple it was to cook it.   I offered the cooked breaded chicken to very young Maya and Christian (producer’s grandkids, ages 9 and 6, and really picky eaters).  They loved this delicious fried chicken…and they ate them all with plain toasts.

So I say…thanks to Momma Dietz for perfecting this product and making it ready for the deli slicer (to check stores availability, visit

I love this quick Chicken Parmigiana (from the deli), it’s tasty, delicious and so full of flavor…and it’s loved  by both “picky” kids and grown-ups, it’s one good reason for me to visit my favorite deli counter.  And it works everytime…with or without the cooked pasta and tomato sauce.

Here’s the press release (thanks again Steve Riley and I agree with you when you mentioned, ” Sarah, I think you’ll like it a lot!), followed by “few minutes prepping, few minutes cooking” recipes.

Every so often a food company comes up with an item so unique and so delicious that it simply garners attention. Such is the case with the new Chicken Parmigiana, a service deli item by Philadelphia’s Dietz & Watson.

Aside from its taste and uniqueness as a service deli item for slicing, the way the product was developed is an interesting story in and of itself. While Dietz & Watson is a national company with sales in excess of $400 million and distributed in every state, it is still run by the 3rd and 4th generations of the family that started the company in 1939, and R&D and new product development still takes place in a sometimes informal fashion.

In the case of Chicken Parmigiana, too much tomato sauce was ordered for an event in 2010, so instead of letting a few gallons go to waste, the family and people in the lab racked their brains for ideas for a deli product using the leftover sauce. The result was Chicken Parmigiana, and after more than a year perfecting it, it is now available in service delis.


Chicken Parmigiana from the Deli Sliced Thick or Thin Spawns Unique Recipe Ideas for this Italian Classic

In a January 2011 CBS “Early Show” cooking segment, contributor Katie Lee called Chicken Parmigiana “one of those perfect comfort foods most people love.”

With that in mind, Philadelphia-based Dietz & Watson, one of the nation’s oldest and most well- known purveyors of premium deli meats and artisan cheeses, has developed a unique Chicken Parmigiana item for service delis that is the first of its kind.

It is made from fresh, extra lean chicken breast coated and cooked in corn flour crumbs with aged parmesan cheese, Italian seasonings and topped with a tangy marinara sauce.

“My mom always loved making Chicken Parmigiana when we were growing up, and so many people love it that we decided to create a Chicken Parmigiana deli item,” said Louis Eni, Dietz & Watson President & CEO. “We’re still a family company after nearly 75 years, and we still develop new items with that family feel in mind.”

Louis Eni’s mom is Ruth Dietz Eni, company chairman and affectionately known as Momma Dietz. A University of Pennsylvania graduate and a working mom before there really was such a thing, Ruth loved to come home after a busy day and cook special meals for her kids, whose palates are every bit as finicky as hers. Today, her kids are grown, and Louis, Chris and Cindy work side-by-side to help her run the company as CEO, COO and CFO, respectively, along with two of her grandchildren, Lauren Eni and Christopher Yingling.

“When we developed this new item, we wanted it to taste just like the Chicken Parmigiana you make from scratch, and using fresh, whole chicken breasts, natural Italian spices, real aged Parmesan cheese and a wonderful corn flour crumb coating, we couldn’t go wrong,” said Momma Dietz. “After we perfected the product, the next step was coming up with some great, easy to prepare recipes, and we came up with some real winners.”


Founded in 1939 by Gottlieb Dietz, Dietz & Watson remains true to the original old-world recipes and Gottlieb’s commitment to “quality above all”. Creating the freshest and leanest beef, ham, pork, turkey breast, and chicken breast, Dietz & Watson’s products are enhanced with all-natural spices and seasonings for increased flavor.  In addition to the natural seasonings and spices, all of their products are free of artificial flavors, colors, fillers, extenders and MSG. Headquartered in Philadelphia, Dietz & Watson continues their tradition of family and their commitment to expecting the best. Under the lead of Gottlieb Dietz’s daughter, Ruth Dietz Eni (Chairman), Dietz and Watson continues to lead the industry in Premium Deli Meats and Artisan Cheeses. In addition to the guidance from Ruth Dietz Eni, the company is lead by founder Gottlieb Dietz grandchildren, Louis Eni (President and CEO), Chris Eni (COO), Cindy Eni Yingling (CFO) and now the fourth generation, Lauren Eni and Christopher Yingling have joined to company to carry the tradition further.

Product Profile: Momma Dietz Chicken Parmigiana

    Gluten Free    No MSG    Nitrite Free

Momma Dietz’ Chicken Parmigiana, made from succulent, extra lean chicken breast coated & cooked in corn flour crumbs, aged parmesan cheese, Italian seasonings and topped with a tangy marinara sauce. Now that’s Italian!


Chicken Breast, Water, Contains Less Than 2% Of Sugar, Salt, Parmesan Cheese ([Milk, Salt, Cheese Culture, Enzyme], Whey, Disodium Phosphate, Lactic Acid), Isolated Soy Protein, Natural Flavors, Sodium Phosphate, Yeast Extract, Whey Butter, Modified Corn Starch, Buttermilk Solids, Cream And Butter Extract, Maltodextrin. Coated With: Corn Flour, Modified Corn Starch, Salt, Egg Whites, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate), Natural Flavors, Paprika, Browned In Canola Oil. Topped With: Tomatoes, Corn Oil, Salt, Natural Flavors, Parmesan Cheese([ Milk, Salt, Cheese Culture, Enzyme)], Whey Disodium Phosphate, Lactic Acid) Whey Powder, Sugar, Salt, Lactic Acid, Water, Gelatin.

Classic Chicken Parmigiana Dinner

Serves 4

1 ½ pound Dietz & Watson Chicken Parmigiana, sliced into four pieces (6 ounces per serving)

2 eggs, beaten

¼ cup flour

2 cups Italian style breadcrumbs

Olive oil for frying

1 pound Dietz & Watson mozzarella cheese, sliced

2 tomatoes, sliced

8 ounces pasta, cooked according to package directions

8 ounces tomato or marina sauce

1 bunch fresh basil

1.    Preheat oven to 375 degrees.

2.    Pour flour into a shallow pan, and pour breadcrumbs into a separate shallow pan.

3.    To bread the chicken cutlets, dredge chicken Parmesan pieces into flour mixture, coating thoroughly on boat sides. Shake off excess flour.

4.    Dip chicken pieces in egg wash, making sure each piece is coated.

5.    Place chicken pieces in shallow pan with breadcrumbs and pat into breadcrumbs on both sides to cover.

6.    Heat oil in a large pan to 350 degrees. Fry chicken pieces until breading turns golden brown, about 2 minutes per side.

7.    Remove and let drain on paper towels to remove excess oil.

8.    Put chicken pieces on a baking sheet, layer slices of tomato and fresh basil leaves on top, drizzle with a little marina sauce and top with cheese. Bake for 5 to 7 minutes, or until cheese melts.

9.    Serve with pasta and more sauce, if desired. Garnish with basil.

My Easy Greek/Italian Salad

1 cucumber, peeled and chopped

1 heart of romaine lettuce, chopped

1 can (14 oz) diced tomatoes, drained well

juice of 1 lemon (about 4 tablespoons)

1 teaspoon dried oregano

1/2 cup extra virgin olive oil

salt and pepper to taste

Make the dressing.  In a food processor, combine lemon juice and dried oregano.   Slowly blend in olive oil.   Add salt and pepper to taste.

Make the salad.   Mix lettuce, tomatoes and cucumber in a large bowl.   Pour dressing over and toss to coat.

Garlic Bread

1 loaf french bread (Sam’s Club, my pref), sliced in half lengthwise

2 tablespoons olive oil

1 tablespoon minced garlic

1/4 cup (1/2 stick) butter, softened

1 tablespoon chopped fresh parsley (I use Dorot’s cubed frozen parsley)

1/4 teaspoon salt

butter or margarine (tastes like butter) to spread on sliced bread

Preheat oven to 400 F.  Prepare garlic spread:  Use food processor to combine olive oil, garlic, butter, parsley and salt.  Spread butter or margarine evenly over cut surface, then spread the garlic spread on top.  Bake the bread for 10 minutes until bread is nicely browned on the edges.  Cut the bread into serving pieces.

To complete the memorable celebration…a matching glass of Chardonnay, oh yeah!

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“Zucchini and Meat” Summer Lasagna

Gotta fix me a summer lasagna…and enjoy layers of noodles, red and white sauce, and medley of cheeses.     But I must make it “summer-friendly”, meaning less preps involved, some parts semi-homemade and not too rich and heavy sauces.   So, not minding the steamy conditions outside and little sweats inside, I was determined to make my summer lasagna.  My strategy:  Saute the vegetables and ground beef filling, jazz up a jar of pasta or spaghetti sauce, whip up a creamy ricotta cheese filling and use Barilla no-boil lasagna noodles.   So here’s the recipe…

Feel free to add any other veggies in your fridge like bell peppers, mushroom, squash, etc.   The fillings will make enough for a)  “dinner tomorrow” 9 x 13 lasagna and b) “can’t wait, I want it now” 8 inch square pan.  Once stored overnight in the fridge, the “dinner tomorrow” lasagna can be easily cut into squares.

Vegetable and Meat Filling:

1/2 lb ground beef, browned and drained
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large zucchini, sliced (use mandoline, if available)
1 large carrot, peeled and sliced
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoon all-purpose flour
Saute, stirring constantly.  Add flour last, cooking it well.

Tomato Sauce:

1 (24 oz) jar pasta or spaghetti sauce
1/2 cup tomato catsup
freshly-squeezed juice of 1/2 lemon
Whisk to combine well.

Ricotta Filling:

1 (8 oz) package cream cheese, softened
2 cups ricotta cheese (Use Calabro cheese so no need to strain to remove excess moisture)
1/2 cup sour cream
1/4 cup grated parmesan cheese
grated zest of 1 lemon
2 large eggs
Beat all ingredients using electric mixer.

Grated mozzarella cheese (Use Calabro)
Topping:  1/4 cup coarsely chopped walnuts

Preheat oven to 375 F.  Spray a) 13 x9 x 3 inch and b) 8 inch baking pan with nonstick cooking spray.


1.  Spread thin layer of tomato sauce on the bottom of prepared pans.

2.  Top with single layer of no-boil lasagna noodles.  Spread with Ricotta filling, Vegetable and Meat Filling, grated mozzarella cheese and tomato sauce.

3.  Repeat layer 2.

4.  Top with another single layer of no-boil lasagna noodles.  Spread with Ricotta filling, tomato sauce, grated mozzarella cheese.  Sprinkle with coarsely chopped walnuts.

Cover with foil, and bake for 55 minutes.  Remove foil, and bake an additional 5 minutes.    Let lasagna rest 20 minutes before “diving into” lasagna in small baking pan.

You’ll love this…it’s summer-rific!

My Baked 4-Layer Lasagna

TGIF, and there’s only one word in my mind…EASY…so I just baked my super-easy 4-layer lasagna.  And I can’t wait to enjoy 2 servings (at least, it’s friday yo’, it’s ok to indulge!).

My Baked 4-Layer Lasagna

1 jar store-bought pasta sauce
banana catsup

Ricotta Filling:
1 1/2 lb Calabro ricotta cheese
1 bunch fresh spinach, washed well, steamed, strained and chopped
1 large egg, beaten with
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried basil leaves

Additional ingredients:
12 pieces No-boil lasagna noodles
Sweet Italian sausage, crumbled and browned in skillet
4 cups shredded Mozzarella cheese and cheddar cheese mix

Preheat oven to 375 F.  Pam-spray a 13 x 9 x 3 baking pan or pyrex.


1.  Spread a thin layer of banana catsup on bottom of baking pan.

2.  Layer 3 uncooked noodles, 1/3 of ricotta filling, 1/3 of browned sausage, 1 cup Mozzarella/Cheddar cheese and 1/4 of jarred pasta sauce plus few shakes of banana catsup.  (Repeat this layering 2 more times.)

3.  Layer 3 uncooked noodles, the remaining sauce plus few shakes of banana catsup and remaining 1 cup Mozzarella/Cheddar cheese.

Bake, covered with foil until bubbly, for an hour.  Uncover and let stand 10 minutes before cutting in serving portions (Serves 12).  May top with grated parmesan cheese, if desired.

A “Cheesy” Day with Calabro’s Morena Febbo

Refrigerated boxes from Calabro Cheese revealed so many different sizes and shapes of Calabro’s premium quality and award-winning mozzarella and ricotta cheeses — some I have to admit I’m seeing for the first time.  Mozzarella in blocks, fresh mozzarella balls comfortably bathing in seasoned liquids, Huge 3 lb Ricotta cheese, and best of ’em all, Rotolini or prosciutto-wrapped mozzarella.  Refrigerator shelves filled up with Calabro cheeses…mmm, so what’s next?  That was yesterday.

(Calabro specializes in producing the following Italian cheeses: Ricotta, Ricotta Impastata, Mozzarella Fior Di Latte, Grated Parmesean and Romano cheeses; and a line of select specialty cheeses which includes scamorze, caciocavallo, burrini, smoked mozzarella, fresh basket cheese, and queso blanco.)

Today’s the day, the day I’m having the Vice President of Sales of Calabro Cheese as my guest in the CelebrEATy Circle.  Morena Febbo made it clear right away, “I’m Italian, and I’m expected to know how to cook.”   And we all cheered.  Yes, Morena’s in the house and the day’s evolving into some fun “cheesy” day, not as dark as it’s outside the studio.   Morena wasted no time, asked for this and that, and emptied her groceries of fresh basil, fresh tomatoes, fresh berries, fresh lettuce, fresh (I meant not stale) French bread — yes everything’s fresh to go along with fresh, superior-tasting Calabro cheeses, the Ferraris of all cheeses.

Project # 1:  Caprese Salad

Project # 2:  Stack of Tomato and Mozzarella Rounds

Project # 3: Better-than-Subway Sandwich (I just made this up!)

Project # 4:  Rotolini skewers

Project # 5:  Bruschetta with Ricotta cheese

Project # 6:  Morena’s BLT Wraps (reminds you of PF Chang’s Lettuce Wraps)

Project # 7:  Ricotta Parfait with Fresh Berries and Honey

And they all look sooo yummm….so “cheesy” good…

Morena then making sure Calabro Cheeses and cheese delights are “camera-ready” — I’m convinced Morena can cook….

Now, the big question is….Can she talk?  Absolutely, she is the real deal, she is no doubt a “cheese monger” (who gave you this title Morena).  It was a joy to have Morena on and off the camera.  I think we did pretty good, no scripts at all, and no rehearsals too.

(Calabro Cheese Corporation was founded in September 1953 by Joseph Calabro in Bridgeport, Connecticut. Mr. Calabro was born in Sicily, Italy in 1922, matriculated for three years at the University of Messina to attain his Ph.D. in Physics and Mathematics, served in the Italian army as an officer candidate, and emigrated with his sister and mother to the United States in October 1948.

Five years later, Joseph, together with his father, Salvatore, began serving and delivering to the “mom and pop” stores, as well s the families of Fairfield and New Haven counties with fresh Ricotta, Mozzarella, and Sausage. In May 1958, Mr. Calabro joined with 50% ownership the Gambardella Cheese Corp. of New Haven, forming the Gambardella / Calabro Cheese Corp. As a result of growing sales and a larger area to boost their expanding line of products, the Gambardella / Calabro Cheese Corp. leased in November 1959, and in July 1961 acquired the Wells River Creamery Corp. of Wells River Vermont as a manufacturing plant, leaving the distribution in New Haven, CT. In January 1981, with sales at an all time high, Calabro Cheese built a new 24,000 square foot production and distributing center in East Haven, CT, and subsequently closing the Vermont and the New Haven facilities. In 1996, a 30,000 sq. ft. expansion project was completed, enabling Calabro Cheese to better serve it’s extended list of customers in the New England, New York / New Jersey metropolitan areas as well as the southern, midwest and western regions of the United States.

Calabro Cheese Corp. is staffed by Joseph Calabro, as President and CEO; Salvatore Calabro, a graduate of Georgetown University as Vice President of Sales; Rose Angeloni, a graduate of Fox Valley Business Institute of Wisconsin, as Vice President of Administration; and Frank Angeloni, a graduate of University of Bridgeport, as Vice President of Production.)

Now the party has just begun…and I only have one name in mind when it comes to “everyday gourmet” cheeses….CALABRO CHEESE.  Thanks Morena Feebo of Calabro Cheese, yes, you really can cook and you’re Italian.

I asked Morena some more “cheesy” questions and she obliged….

Q:  As Vice President of Sales, what is a normal day in the office like for you?

My time is spent traveling visiting with our customers (customer service is very important to us) promoting and selling all of our wonderful cheese.  And curious if you would rather have lasagna or pizza on one of your “tough/stressful” days?  Lasagna….why because its comfort food and brings back memories of mama in the kitchen on Sundays preparing delicious home cooked meals for the whole family.  Comfort food is relaxing.

Q:  You must love working with food.  So tell me how you got started or what attracted you to working in various food production facilities?

I’m Italian….by law we are required to love food!! 😉  I have been working with food for 20 years.  I have worked for both food distributors and manufacturers… I am passionate about good food… both eating and preparing it.  

Q:  Pizza being a full meal, I probably wouldn’t mind eating nothing but pizza for an entire week.  Would you?

YES!   That’s the reason pizza is one of the Number 1 consumed foods in the country!!  Its  a communal food, you don’t need plates, napkins, or utensils… just grab and eat… it has all the food groups combined in one bite!

Q:  It just can’t be all pepperoni.  So what are some of your favorite pizza toppings? Or tell me what’s your favorite way to top a pizza.

My favorite is always Margherita, but also love anchovies!  The beauty of pizza is that ANY topping you desire will work!

Q:  Pizza, they say, is all about the crust.   So what’s your fancy — thin or thick crust pizzas?

I know Chicago likes it thick….but I’m an east coast girl and thin crust is the way to go!

Q:  Tell me what to you is a really good pizza, I meant, Italian-style pizza.  Or what to you is a really bad pizza?

There is never any BAD pizza, just degrees of goodness!!  Good pizza will have a crust that when held in your hand to bite does not flop over…. The sauce and cheese should be dolloped on so when you take a bite you can taste each ingredient.

Q:  Chicago is the home of deep-dish pizza (some considered this pizza to be “the beast”).  Tell me some interesting variations you’ve tried with deep-dish pizza.

Layer ricotta, then tomato, fresh mozzarella, fresh basil, extra virgin olive oil, and sprinkle with parmesan

Q:  Leftover pizzas, do you have it reheated or you think it’s just great cold (my hubby loves cold pizza slices)?

Cold …. Hot…. If the ingredients are fresh I enjoy both!

Q:  I have to assume you have mastered the art of making pizza crusts.  How do you stretch the pizza dough to your pizza pan  — or how do you rate yourself with pizza throwing into the air?  Or do you have one extremely simple and really easy way to shape the pizza dough?

Hold your hands with fingers extended stiffly.   Push your fingers into the dough 1/2 inch below the edge.  Move your hands toward the center of the dough, about 1 inch, and push the dough down again.  Keep moving your fingers toward the center of the dough ball and pushing on the dough until you have flattened the dough from the edge to the center.  Turn the dough ball a quarter-turn and flatten the dough from the edge to the center again.  Turn the ball and flatten again, continuing in this manner until the entire ball of dough is flat….then….hold your breath…..and toss into the air!!  (Sarah’s comment: Oh Morena, after some finger maneuvering…you really serious about tossing the flattened pizza dough into the air?  I’d better stand on a clean bed sheet before doing this.)

Q:  Okay, inexpensive blocks of mozzarella cheeses can be found in refrigerated section of leading supermarkets.  But is it really that different using Calabro cheeses instead?

Absolutely…. We use the freshest local milk.  We leave more cream in the milk which gives the cheese a higher butter fat content so the cheese is creamier and melts smoother and richer…and of course the taste will speak for itself.  (Sarah’s comment:  Your mozzarella cheeses made me skip the pizza sections in my favorite stores and make homemade pizzas instead, need I say more?)

Q:   if there’s mold in unused mozzarella cheeses, would it still be ok to just cut away the moldy part and eat the rest of the cheese?

Mold comes from mold spores in the air… there are many different kinds…they need moisture or heat to grow which is why its important  to keep cheese properly refrigerated and sealed and when cutting into the cheese to make certain to use clean utensils…  Mold can’t  really hurt you but unless I know the source I can’t tell you whether  you can eat it.

Q:  Most cheeses are gluten-free.    Is Calabro mozzarella cheese gluten-free?

Yes, but we have different formulations for our cheeses so if anyone does have a question they should call the company and confirm.

Q:  What is the best way to firming up Calabro mozzarella cheeses for easy shredding or grating?    Do you recommend freezing mozzarella first overnight?

I never recommend freezing…there is moisture in mozzarella and by freezing, it will crystallize and the cheese will become grainy.  Instead cold refrigeration should be fine to be able to shred.

Q:  Have you ever met a cheese you didn’t like or didn’t care at all?

I love Cheese!!   Cheese contains a natural opiate which is why you just can’t have one piece!!! 😉

Q:  Name some personal favorite recipes using Calabro cheeses.

Mrs. Calabro’s Espresso Ricotta Pie, Ricotta cheese cake, Cannoli, Rolled stuffed eggplant, Lasagna, White pizza with ricotta and smoked mozzarella, Caprese Salad

Q:  Scamorza cheeses seem a bit unfamiliar in home cooking and baking.   Would you label this cheese as the “other” mozzarella cheese?

No, it’s a different cheese.  It has its beginning as mozzarella, it’s semi soft, aged, different flavor, most underrated cheese that we make. Fabulous cheese… wonderful as a table cheese and for melting. Intense flavor.

Q:  Lastly, would you consider Calabro cheese gourmet or everyday cheese?

It’s everyday gourmet!!  (Sarah’s comment:  I just knew you’d say that Morena…perhaps I’d add, if you want the best, then don’t settle for anything less…Calabro cheese all the way.  Period.  End of discussion.)

For more information about Calabro cheeses and recipes, visit website: