Bocconcini

Bocconcini are small, fresh balls of mozzarella cheese. The Italian name means “little mouthfuls.” They are traditionally made from cow’s milk, although fresh mozzarella styles and sizes vary by producer. Their mild flavour, soft texture and milky freshness make them useful in salads, antipasti and warm dishes.

Sizes and related forms

Bocconcini are larger than the smallest mozzarella pearls but smaller than a standard large mozzarella ball. Related size names include ciliegine (cherry-sized) and perline (pearl-sized). Naming and exact dimensions are not fully standardized, so check the product specification when size matters.

How to use bocconcini

• Salads: combine with ripe tomatoes, basil, olive oil and seasoning for a small-format Caprese-style salad.
• Antipasti: marinate with herbs, citrus zest, olive oil or mild chilli.
• Pasta: add to a warm pasta salad or fold through a dish off the heat so the cheese softens without disappearing.
• Skewers: pair with cherry tomatoes, basil or grilled vegetables.

Chef’s tip: Drain bocconcini before service and season them lightly. If they are stored in brine or whey, taste before adding salt to the finished dish.

Key distinction: Bocconcini are fresh mozzarella portions, not aged or low-moisture mozzarella. Their high moisture content affects storage, handling and how they behave when heated.