How to Pronounce Mozzarella (The "zz" Is a "ts")

Quick answer
Mozzarella is pronounced mot-tsa-REL-la (IPA /mottsaˈrɛlla/). The "zz" is a crisp "ts" sound, not the buzzing English "z", and it's held long — as is the double "ll". Stress lands on "REL". So: mot-tsa-REL-la.

You already say this word every week, and there's a good chance the "z" is too soft. Italian "z" is a bright, snappy sound — closer to the "ts" at the end of "cats" than the hum in "zoo". Fix that one sound and the whole word sharpens into focus.

01The "zz" is a crisp "ts"

Italian "z" comes in two flavours — a sharp "ts" (as in pizza) and a softer "dz" (as in zero). In mozzarella it's the "ts" — press the tip of your tongue behind your teeth and release with a quick snap. Because it's doubled, hold it a touch longer than you'd expect.

Italian	Meaning	Hear
Mozzarella /mottsaˈrɛlla/	fresh, soft cheese
Pizza /ˈpittsa/	pizza
Ragazzo /raˈɡattso/	boy

02Then hold the double "l"

Near the end comes the doubled "ll". Let your tongue rest a moment longer against the ridge behind your teeth before releasing into the final "a". It's the same long "ll" as in bella and stella — a small hold that gives the word its full, rounded shape.

Say it · one check

la mozzarella/mottsaˈrɛlla/fresh, soft cheese

Say "mozzarella" and hold the double "zz" near the start — a crisp "ts" held a beat longer than a single one. The engine listens to just that length.

moz-a-REL-a (soft z, short l) → mot-tsa-REL-la The 'zz' is a crisp, held 'ts', and the 'll' is held too.
mozza-RELL-uh → mot-tsa-REL-la Keep the final vowel a clear 'a', not a lazy 'uh'.

Culture note

Di bufala or fior di latte?

Mozzarella di bufala is made from water-buffalo milk — richer, tangier, and prized around Campania. The cow's-milk version is fior di latte. Eaten fresh the same day, both are a world away from the firm blocks sold for pizza.

Trade the buzz for a snap and the whole word comes into focus.

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Is the "zz" ever a soft "z"?

Not in mozzarella. Here it's the crisp "ts", the same sound as in pizza. Italian does have a softer "dz" (as in zero or zanzara), but you'll learn those word by word — for mozzarella, keep it sharp.

Where does the stress go?

On "REL" — mot-tsa-REL-la. The beat falls on the second-to-last syllable, as it usually does in Italian. Keep the earlier syllables light and lean on "-REL-".

Do both double letters really need holding?

Yes — the "zz" and the "ll" are both genuine long consonants. In Italian, length can distinguish words, so holding each one is a real part of saying mozzarella correctly, not just a flourish.

— Aleksander, da Roma

Practice it for real

Now try it yourself — out loud.

Say it out loud and let the engine check the sound.

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