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Drain the mozzarella from the preserving liquid.
Using your hands, tear the mozzarella into small, irregular pieces (stracciare means 'to shred'). Avoid making the pieces too large.
Pour the cooking cream into a glass bowl.
Salt finely and beat gently with a fork to mix everything together.
Add the shredded mozzarella to the cream and mix thoroughly until the mozzarella is evenly coated.
Cover bowl with plastic wrap and refrigerate for at least 12 hours to allow flavors to meld and texture to develop.
After resting, serve stracciatella with fresh vegetables, spread it on toast or use it as a topping for pizza and salads.