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MOZZARELLA di BUFALA CAMPANA PDO: a "cult" product of Italian Food

Mozzarella di Bufala Campana PDO is a fresh cheese of spun paste, made exclusively with buffalo milk from buffalo farms located in the traditional production area, in Central-Southern Italy. Its production started around year 1000, when many farms were set up in the typical area, most probably by Norman kings, bringing there buffalos from Sicily, where the animals had been introduced earlier by the Arabs.

Mozzarella di Bufala Campana PDO is a fresh cheese of spun paste, made exclusively with buffalo milk from buffalo farms located in the traditional production area, in Central-Southern Italy.

Its production started around year 1000, when many farms were set up in the typical area, most probably by Norman kings, bringing there buffalos from Sicily, where the animals had been introduced earlier by the Arabs.

A very long history and a piece of Mediterranean culture are contained in such a precious Italian food, very well known all over the world and subject of many useless imitations.

The name “Mozzarella” comes from the Italian verb “mozzare”, that means “to cut off”, referred to the operation in which the spun paste is hand-cut, using the forefinger and the thumb.

Mozzarella di Bufala Campana PDO is only made by fresh buffalo milk, extremely rich in protein, fat and mineral. It is typically made in a round shape, but also round and oval bite-sized pieces (“bocconcini”), knots (“nodini”) and braids (“trecce”) are allowed by production rules. The weight can go from 10g up to 3kilos.

Mozzarella is a complete food to be eaten as it is and usually served with sliced tomatoes, basil, extra virgin olive oil and salt. Its delightful flavor can be appreciated also with pasta, salad, and pizza.