Mozzarella di Bufala Campana DOP is probably one of the best known Italian products because it is linked to the traditional dish that most identifies Italy, Pizza. In fact, mozzarella was born well before the invention of pizza, between the plains of Volturno and Sele, in Campania, where buffalos were left to graze since the Middle Ages. Mozzarella di Bufala Campana DOP production process is obtained through the pasta filata technique which is a spectacle for the eyes and a real work of art, made up of skilled hand movements that move in a dance-like motion.
The real mozzarella di Bufala Campana DOP can be recognized by it’s white porcelain colour, the smooth surface and the consistency, first elastic which then melts as you eat it. Lastly, of course it is recognized by its delicate but decisive flavor. It is produced in central and southern Italy, between Campania, Lazio, Puglia and Molise and only from buffalo milk, an ancient bovine breed brought to Italy by the Normans shortly after the fall of the Roman Empire. To date, 50 million kg are produced, of which 34% is exported all over the world.