Buffalo Mozzarella: A Culinary Treasure of Campanian Tradition

Buffalo Mozzarella is a dairy product made from fresh, whole buffalo milk, embodying the authenticity and tradition of the Campania region. Thanks to its ancient roots and artisanal production, it has carved out a prestigious place in Italian cuisine and in the hearts and palates of people worldwide.

A Dive into History

The history of Buffalo Mozzarella is ancient, making its reconstruction difficult. Many connect its origins to the introduction of buffalo farming in Italy immediately after the Lombard invasion. Some argue that the animal, originally from India, was first introduced to Sicily by the Arabs and then brought to the mainland by the Norman kings. Finally, there are those who hypothesize its presence in Italy as early as pre-Roman times. In any case, the earliest records of cheese produced with buffalo milk date back to the 10th century, in a document from the Abbey of Montecassino. However, the real diffusion of Buffalo Mozzarella occurred from the 13th century onwards, thanks to the increase in buffalo farming in the marshy areas of Campania.

Over the centuries, Buffalo Mozzarella Campana has become the mainstay of Campanian cuisine, gaining a very important role in Italian gastronomy.

In 1996, Buffalo Mozzarella Campana obtained the PDO (Protected Designation of Origin) mark to protect its quality and strengthen its connection with the Campanian territory. This recognition has contributed to enhancing this excellent product and ensuring its production according to rigorous production standards.In 1996, Buffalo Mozzarella Campana obtained the PDO (Protected Designation of Origin) mark to protect its quality and strengthen its connection with the Campanian territory. This recognition has contributed to enhancing this excellent product and ensuring its production according to rigorous production standards.

Artisanal Production

What makes Buffalo Mozzarella Campana unique is its artisanal processing. It is produced with fresh buffalo milk from the best farms located in the Campania region. The milk is hand-processed according to a traditional method that requires great skill from experienced cheese-makers. The milk is heated and curdled with the addition of natural rennet, and the mass is then manually worked to give it the classic round shape. This artisanal process guarantees the highest quality and freshness of the final product.

Role in Italian Cuisine

Buffalo mozzarella is a versatile ingredient that lends itself to numerous and diverse preparations of traditional and contemporary dishes. Its rich and delicate flavor allows it to be enjoyed on its own or to be the main ingredient, as in pizza margherita or eggplant parmigiana. Its versatility makes it the undisputed protagonist of Italian cuisine, a product that manages to offer taste, tradition, and well-being.