Recipes and Trivia

The White Bean of Controne is an excellence from Campania cultivated in the Cilento National Park. Characterized by a very thin skin and high digestibility, this legume boasts the DOC brand and is a candidate for PGI. Its production is limited to an ideal microclimate and traditional cultivation methods. A star of local cuisine, it is celebrated every year with a dedicated festival. On our portal you can purchase the Controne Bean directly from Azienda Agricola Ferrante.

The mozzarella diet is a balanced and tasty eating plan that allows you to lose up to 4 kilos in 4 weeks without sacrifices. Based on DOP buffalo mozzarella, rich in protein and essential minerals, this diet offers five meals a day and combines healthy foods from the Mediterranean Diet. Perfect for those who want to lose weight without sacrificing taste!

Buffalo mozzarella is a versatile dairy product that pairs perfectly with ingredients such as tomato, cured ham, and salad, creating tasty and balanced dishes. In recent years, gourmet cuisine has also embraced unusual pairings, such as with fish, particularly smoked salmon and raw shrimp. However, there are also combinations to avoid, such as legumes and citrus fruits, which can alter its flavor or compromise its digestibility.

Properly storing buffalo mozzarella is essential to maintain its freshness and flavor. It should not be refrigerated but kept at room temperature for up to 4-5 days in its preserving liquid. If it's cold, immerse it in warm water for 15 minutes before serving. Discover all the tips for enjoying it at its best!

Buffalo mozzarella is a product of excellence from the Campania region, and its cost must be commensurate with the quality of the raw materials and the meticulousness of the artisanal production. Therefore, do not trust a buffalo mozzarella price lower than €13 per kg: it could correspond to a product made with milk not 100% buffalo and without respecting the Production Specification for Mozzarella di Bufala Campana DOP. At CasaBufala, we have decided to rely on the best dairies in the Piana del Sele, in the province of Salerno, the true home of buffalo mozzarella, to guarantee our customers a quality product. This is why, before expanding our offer with a new supplier, we establish a direct dialogue with all their staff – from the owner to the master cheesemaker – and study every detail of the company. The price of CasaBufala buffalo mozzarella ranges from €13 to €16 per kg If you purchase through our online shop from anywhere in Italy, €4.90 shipping will be added to the product cost for orders under €60; otherwise, shipping is free. From North to South, including the islands, delivery is guaranteed within 24 hours (maximum 48), which allows us to preserve the freshness of the dairy product, which is transported at controlled temperature and without any risk of spoilage. The price of buffalo mozzarella sold on our e-shop varies depending on the producer: CasaBufala offers six different brands. CasaBufala mozzarella is sold at €16 per kg, as are those from Caseificio Masseria D’Elia and Caseificio Mozzatella del Cilento. Buffalo mozzarella from Caseificio La Contadina costs €15 per kg, while that from Caseificio Masseria del Guacchio costs €14 per kg. Finally, Vannalat mozzarella is available at €13 per kg. CasaBufala is a guarantee of quality and convenience: it offers the best possible buffalo mozzarella price if you want to bring home a quality product, rigorously made with fresh buffalo milk from controlled supply chains. At prices below €13 per kg, you will only find "imitations," meaning mozzarellas produced with mixed milk (buffalo and cow) or of generally low quality. Try CasaBufala and you will immediately discover the difference!

Provolone del Monaco is a PDO-certified product with a unique flavor and a fascinating history. It is said that the master cheesemakers, arriving at the port of Naples at dawn from the Sorrentine Peninsula, would cover themselves with sackcloth cloaks to protect themselves from the cold and humidity, thus earning them the nickname "monks" from the market workers who saw them arrive. From this, in turn, came the name "provolone del monaco" for the cheese the cheesemakers transported. Its production dates back to around 1700, a period when the expansion of the city of Naples led to a massive migratory phenomenon: many farmers living in the countryside moved to the Lattari Mountains to continue raising livestock and cultivating fields. This is how the processing of certain cheeses, which later became particularly renowned, such as provolone and caciocavallo, began. Provolone del Monaco PDO is a semi-hard stretched-curd cheese, aged for a minimum of six months and produced with raw milk from cows (at least 20% of which are of the "Agerolese" breed) raised exclusively in specific municipalities in the province of Naples, and particularly in the Lattari Mountains and the Sorrentine Peninsula: Agerola, Casola di Napoli, Castellammare di Stabia, Gragnano, Lettere, Massa Lubrense, Meta, Piano di Sorrento, Pimonte, Sant’Agnello, Sorrento, Santa Maria La Carità, Vico Equense. The special virtues and healing properties of milk from those areas were known since ancient times. The philosopher and physician Claudius Galen (129 AD), for example, recommended administering this food to combat tuberculosis. And later, Magnus Flavius Aurelius Cassiodorus (500 AD) also extolled its benefits. Most of that milk, as there were no preservation technologies then, was destined for cheese production, mainly aged products, as they were less perishable. This was due to the need for improvised merchant farmers to travel to Naples to sell their cheese, which, being quite expensive for the times, found no market in its area of origin. A journey that began in the dead of night, with the provolones transported on the backs of mules to the beaches, then loaded onto rowing boats and taken to the port of Naples in search of buyers. Provolone del Monaco, which ranges in size between 2.5 and 8 kg, has a sweet flavor with slight spicy notes. A series of factors determine the unmistakable taste and aroma of this product: the organoleptic characteristics of the milk, the transformation process which still rigorously follows the artisanal method, and the particular microclimate of the processing and aging environments. The prized cheese is perfect both to be eaten on its own and to be used in cooking to enrich many recipes. For example, adding a few flakes of Provolone del Monaco is ideal for enhancing the taste experience of a traditional dish like pasta and potatoes. But, in whatever version it is presented, one thing is certain: it's impossible to resist!

Buffalo mozzarella yes, buffalo mozzarella no... that is the question! Summer is coming, and the fateful moment of the swimsuit test is getting closer! And so, to get back in shape, many resort to last-minute diets, exhausting gym sessions, and slimming, toning, and "fat-burning" creams that promise miracles! In reality, to get back in shape and face the swimsuit test with serenity, none of that is needed; a little dieting and some outdoor jogging are enough. In a respectable, healthy, and balanced diet, one should eat a bit of everything: from pasta to bread, from meat to fish, from seasonal vegetables to fruit, including cheeses and... buffalo mozzarella! Yes, you understood correctly: buffalo mozzarella is a food allowed even in a hypocaloric dietary regimen! This is because our beloved white gold, contrary to common belief, has a modest caloric intake. It contains more or less about 250 calories (Kcal) per 100g. Few, if we consider that 100g of pasta contains 365 Kcal and 100g of bread 270. Therefore, delving into the details and comparing sizes and calories, the following results: 1 Cardinale buffalo mozzarella, weighing around 20g, contains about 50 calories (Kcal) 1 Bocconcino buffalo mozzarella, weighing around 50g, contains about 123 calories (Kcal) 1 Buffalo mozzarella of 250g contains about 616 calories (Kcal) Well, maybe if you want to lose weight, a 250g buffalo mozzarella is a bit too much, but nothing stops you from eating a nice plate of salad tomatoes with a small buffalo mozzarella or some prosciutto crudo accompanied by two bocconcini for lunch. Dieting with buffalo mozzarella! For some, the idea of eating buffalo mozzarella when trying to lose weight raises eyebrows, simply because, compared to mozzarella made with cow's milk, it has a higher fat percentage, but it is also true that it is much richer in nutrients that are good for health. Furthermore, buffalo mozzarella has a low salt content, which makes it an ideal food even in all pathological situations that require restriction of this mineral (hypertension). So, all buffalo mozzarella eaters concerned about their figure can rest assured, as we have seen: buffalo mozzarella does not make you fat and is also much more diet-friendly than many other dairy products! Do you want some examples? According to the table, it is clear to everyone that it is much better to eat 100g of buffalo mozzarella than 100g of Gruyère, Asiago, or burrata. Not to mention that buffalo mozzarella is an excellent source of high-biological-value proteins; it also provides high quantities of Calcium and phosphorus and water-soluble vitamins such as B1, B2, B6, and Niacin. Finally, to conclude, buffalo mozzarella is also an excellent source of vitamin E and Zinc, substances that help counteract the negative action of free radicals. In short, little salt, few calories, and so much, so much well-being! Long live buffalo mozzarella!

Italy is among the European countries with the highest number of products recognized with the qualification of Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG). Many of these products are the most famous Italian cheeses; in fact, in Italy, each region has one or more typical cheeses, each with its particular taste and processing method. Listing all typical Italian cheeses in a single article is practically impossible. Below, we list only some of the typical Italian cheeses, the most well-known in Italy and abroad. Pecorino The term pecorino refers to all cheeses made from sheep's milk. In Italy, there are many different varieties of pecorino, but the most famous is certainly Pecorino Romano, whose area of origin is the Roman countryside. Pecorino Romano is one of the oldest cheeses in the world. Asiago PDO This is a typical cheese originating from the Asiago plateau (or of the Sette Comuni) which was already a renowned grazing area for flocks by the year 1000. Towards the end of the nineteenth century, the production of Asiago also extended to the foothills, the plain areas, and even the nearby Trentino mountain pastures. Each wheel bears the consortium mark with the creamery number, the province abbreviation, and the word "Asiago" imprinted on the rind. Burrata This is a stretched-curd cheese typical of the Puglia region, with production concentrated in the provinces of Bari and Taranto. It is enclosed within a pear-shaped stretched-curd pouch, with a smooth, shiny, white surface. Grana Padano PDO Grana Padano PDO is among the most famous Italian cheeses, one of the most renowned. It is a hard, cooked, slow-maturing cheese, produced from raw cow's milk coagulated by rennet. Being a natural food with high energy potential and containing many nutrients, it is suitable for the diet of children, adolescents, pregnant women, athletes, and the elderly. Fontina D.O.P Fontina is a fatty, semi-cooked cheese produced throughout the Aosta Valley, where the flowers, water, and herbs give the milk and cheese their unmistakable taste and aroma. Mozzarella di Bufala Campana Mozzarella obtained PDO recognition on June 12, 1996, under EU Regulation 1107/96. The term mozzarella derives from "mozzare," an operation consisting of the manual cutting of the stretched curd, performed with the index finger and thumb ("mozzatura"). It is a fresh, stretched-curd cheese known and renowned worldwide. Caciocavallo Silano DOP This is one of the oldest and most characteristic stretched-curd cheeses of Southern Italy. The most accredited theory on the origin of the name "caciocavallo" derives from the custom of hanging the cheese wheels, in pairs, straddling wooden poles placed near hearths. The name "silano," on the other hand, comes from the ancient origins of the product, linked to the Sila plateau.

Buffalo Mozzarella is a typical product, good, tasty, and inviting. It is produced in Campania, and nowhere else in the world can you find it as good. In the past, it was much more difficult to buy Buffalo Mozzarella without going to dairies in the area, but today it is also available in supermarkets near home. Unfortunately, however, what you buy at the supermarket (especially outside Campania) is often considered "fresh" Buffalo Mozzarella, but in reality, only the temperature is fresh. A solution for buying quality Buffalo Mozzarella can be to turn to e-commerce sites that sell Campania DOP Buffalo Mozzarella online and distribute it throughout Italy following every standard. And this is why, contrary to what is believed, buying mozzarella online can be very convenient; let's see why. Convenience and quality at your fingertips Buying mozzarella online is convenient, especially if you are not a resident of the area of origin, as it will be difficult to find really good Buffalo Mozzarella if you live in Milan, Bolzano, or Turin. So, if you live far from the production sites, buying online will certainly be convenient for you. Furthermore, if you own a restaurant, a pizzeria, or a grocery store, stocking up online can be a good way to save time and effort, and soon we at Casabufala will also satisfy professionals and businesses in this regard. Buying mozzarella from a trusted e-commerce site is certainly convenient and will be somewhat like buying from your usual retailer. However, you need to pay close attention to a fundamental element: delivery times! casabufala.it and our delivery staff are committed every day to ensuring that mozzarella reaches customers' tables within a maximum of 48 hours from the order! Mozzarella, especially buffalo mozzarella, is a highly perishable food that should be consumed within three days from the production date; otherwise, we recommend using it for cooking (still excellent).

The question is serious and much debated: what is the ideal cheese for a perfect pizza? Sherlock Holmes would answer: "mozzarella, elementary Watson!" and that would be the right answer! Yes, because it's not a gathering of pizzaiolos or an association of rabid mozzarella defenders who say it, it's science! A study published by the Institute of Food Technologists in the Journal of Food Science, and coordinated by Bryony James of the University of Auckland, confirmed the theory that mozzarella is the only perfect cheese for a perfect pizza. Researchers analyzed the cooking performance of various cheeses such as Cheddar, Colby, Edam, Emmental, Gruyere and Provolone and many others, and the result of the research was that mozzarella is the ideal cheese for a hot, stringy, flavorful and perfectly crispy pizza. With other cheeses, the result was not the same.Researchers from the Institute of Food Technologists used a machine that combines images with quantified analysis and studied the composition and consistency of various cheeses (including mozzarella) analyzing the cooking performance of pizza with each of them, to understand the differences for browning and cooking the cheese that must become stringy. They thus discovered that elasticity, oil content, humidity, water activity and transition temperature are all factors that influence the uniform color of cheeses. For example, bubbles do not form with Cheddar, Colby, and Edam because they are not very elastic, while the amount of oil present in Gruyere and Provolone allows for less intense browning, almost none with Emmental, because it stops the evaporation of moisture. Therefore, researchers conclude, mozzarella is the best and can be combined with these cheeses to create a gourmet pizza, less browned in appearance, depending on taste.

It is well known that consuming extra virgin olive oil is good for your health, but if it's organic, it's even better. Several scientific studies have shown that extra virgin olive oil, thanks to the monounsaturated fatty acids it contains, can reduce bad cholesterol and increase good cholesterol. It is not true that oil makes you gain weight; in fact, three tablespoons of oil a day is the minimum amount we should all consume. As mentioned earlier, organic extra virgin olive oil, such as Dafne oil produced by Frantoio Torretta, offers additional benefits compared to non-organic oil. Organic oil has anti-inflammatory and emollient properties, and significant anti-cancer properties due to its high concentration of antioxidant substances, which can counteract free radicals responsible for cellular aging processes. Organic extra virgin olive oil is produced using techniques that are far superior to the common refining processes of conventional oils. Furthermore, the organic olives from which organic oil is extracted guarantee the absence of synthetic chemical residues used as pesticides and fertilizers, and the rules set by organic olive oil production specifications require a product processing method that maintains almost all nutritional characteristics intact. Purchasing an organic extra virgin olive oil like Dafne oil means ensuring the local origin of the olives, which is fundamental from both the product traceability and nutritional standpoints.

CasaBufala è un negozio online di prodotti tipici e bio. Su CasaBufala potrai ordinare, acquistare e ricevere comodamente a casa tua: • La migliore Mozzarella di latte Bufala DOP prodotta dai più rinomati caseifici della Piana del Sele e del Cilento. Bocconcini, cardinali, trecce e mozzarelle dei caseifici Masseria D’Elia, Vannalat e molti altri ancora. • Formaggi freschi e stagionati DOP come fiordilatte, provola, caciocavalli, scamorze e formaggi di pecora. Prodotti attentamente selezionati e garantiti. • Birre artigianali prodotte con una minuziosa cura e attenzione agli ingredienti utilizzati. Birre prodotte esclusivamente con materie prime naturali provenienti dai birrifici Agrado e Malto+. • Legumi tipici e BIO quali cicerchie e fagioli di Controne dell’Azienda agricola Ferrante. • I rinomati Liquori di Sal De Riso prodotti nello splendido scenario della costiera amalfitana. • I migliori salumi lavorati come una volta, secondo tecniche artigianali, prodotti pregiati e stagionati secondo i metodi più antichi.

“Mangiare è una necessità. Mangiare intelligentemente è un’arte” Francois de La Rochefoucauld “L’uomo è ciò che mangia”, con questa massima il filosofo Feuerbach ha posto l’accento sul fatto che quanto l’uomo ingerisce, dunque cibo e liquidi, è di vitale importanza. Il cibo è, di fatto, il carburante che consente lo sviluppo del nostro corpo e della nostra mente, quindi nutre anche i nostri pensieri. Il benessere dell’individuo non può prescindere dalla qualità dell’alimentazione: così CasaBufala intende divulgare l’arte del buon cibo e del mangiare sano, l’antidoto ai fast foood e ai processi di globalizzazione. CasaBufala è prodotti tipici ma non solo. CasaBufala è acquisti sicuri. CasaBufala è garanzia. CasaBufala è genuinità, gusti autentici e prodotti di alta qualità. CasaBufala è il punto di riferimento per chi ama mangiare bene. Tutti i nostri prodotti sono a marchio DOP, DOC, DOCG, IGT e IGP. Sul nostro portale potrete trovare una vasta scelta di prodotti tipici: mozzarella di bufala, formaggi, legumi, pasta, birre artigianali, liquori e distillati e tanto altro un territorio d’eccellenza quale la Piana del Sele offra. CasaBufala è il luogo in cui i nostri clienti possono apprezzare i sapori genuini, frutto della tradizione e di materie prime di qualità. Casa Bufala vuole diffondere l’arte del mangiar bene, come base dello stare bene, perché crediamo fermamente che “Mangiare è una necessità. Mangiare intelligentemente è un’arte”.

In summer, the desire to cook is very low, but the solution to this could be a good, practical and tasty food: buffalo mozzarella! It can be enjoyed on its own, with a tomato salad or with seasonal vegetables. Buffalo mozzarella, in addition to being truly delicious, is a healthy food rich in benefits. Its properties are indeed numerous, and in this article we will discover what they are. First of all, our beloved buffalo mozzarella is rich in water-soluble vitamins such as B1, B2, B6 and Niacin; it is also a good source of vitamin E, all substances that help counteract the negative action of free radicals. It also contains vitamin D, which helps calcium fix in the bones, is good for muscles, eyes, heart, lungs, and cell proliferation, as its receptor is present throughout our body. The properties of buffalo mozzarella do not end here: it is rich in mineral salts such as phosphorus, sodium, iron, and calcium. For this reason, it is a beneficial food especially for women in menopause, a phase in which hormonal variations lead to an acceleration of calcium loss from the bones. To combat osteoporosis, a diet rich in mozzarella can be helpful. Finally, we want to talk about one last property of this fantastic food: its digestibility. Buffalo mozzarella, contrary to what is believed, is an easily digestible food, with a modest intake of fats and cholesterol, especially when compared to other dairy products. We can therefore say that buffalo mozzarella is figure-friendly. Obviously, like all things, you shouldn't overdo it, but if included in the right quantities in your diet, it can even help with weight loss, without sacrificing taste!