What wine to pair with Mozzarella di Bufala Campana?

Mozzarella is one of the most consumed dairy products in Italy, but also the one with the most difficult pairing to the right wine. In this section, you will find suggestions to offer your guests a delicious mozzarella-based dinner, accompanied by an excellent wine, depending on how you wish to serve it: plain, cooked, or even fried.

If you have chosen to serve mozzarella plain, the best choice would be to bring a rosé wine or a non-tannic red wine to the table, with high acidity and a good alcoholic tone. This is because the delicacy of mozzarella and the acidic note of buffalo milk would be completely overwhelmed by the intensity of a sour or pungent wine.

Having established that red wine pairs perfectly with buffalo mozzarella, the question that naturally arises is: which red wine should you choose? Campania calls Campania, and a good wine to pair is Piedirosso.
For a more original, but not too unusual, pairing, however, we must move north: the fresh sweet note of mozzarella is enhanced by the delicate and slightly almondy notes of Dolcetto Ovadese Classico or Superiore. In general, all dry red wines are highly recommended, such as Barbera di Monferrato and Cerasuolo d'Abruzzo.
Even when mozzarella is accompanied by other ingredients, red wine is preferable. An excellent caprese with buffalo mozzarella, tomatoes, and extra virgin olive oil has an extra note of acidity that can be accompanied by a Nero d'Avola or a Frappato.
If you are tempted by white wine, then it is important to keep in mind that it should only be chosen if buffalo mozzarella is not served alone. In this case, the best choice would be Greco di Tufo and the lively Riesling from Alto Adige.
With cooked or fried mozzarella, a wine that can cleanse the palate from the fats of the last bite, structured but not aggressive, with personality but not particularly acidic, might be more suitable.