 Mozzarella, recognised as a Specialità Tradizionale Garantita (STG) since 1996, is available fresh, usually rolled into a ball of or about in diameter, and sometimes up to or about diameter.It is soaked in salt water (brine) or whey, and other times citric acid is added and it is partly dried (desiccated), its structure being more compact.In this last form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.