Recipes and Trivia

In questa guida trovi la ricetta tradizionale della Pasta patate e provola passo dopo passo, i segreti per non sbagliare e la variante con il nostro Provolone del Monaco.

Il tiramisù è uno dei dolci italiani più amati di sempre. Delicato, cremoso e irresistibile, è un classico davvero intramontabile. Ma cosa succede quando al posto del mascarpone utilizziamo la ricotta fresca di bufala?

Croccante fuori, morbida e filante dentro: la mozzarella di bufala in carrozza è uno di quei piatti che raccontano la cucina italiana in un solo morso.

Una ricetta che unisce tradizione e creatività, perfetta da portare sulle vostre tavole imbandite per il Natale: la Cheesecake alla mozzarella di bufala! 

Una pasta autunnale avvolgente e genuina, preparata con l'inconfondibile cremosità della ricotta di bufala Casabufala.

Prepara un autentico gelato alla mozzarella di bufala Casabufala direttamente nella tua cucina con pochissimi ingredienti e senza il bisogno di attrezzature professionali.

Siete pronti a conquistare i vostri ospiti con una ricetta che unisce la cremosità delle patate, il gusto deciso del salmone e il sapore inconfondibile della provola affumicata di bufala Casabufala? 

Buffalo Mozzarella from Campania is the perfect ingredient for fresh and summery dishes. In this article, we discover three quick and tasty recipes: Mediterranean pasta salad with mozzarella, stuffed mozzarella, and mozzarella and seasonal vegetable skewers. Easy to prepare and ideal for light and flavorful lunches, these recipes enhance the authentic taste of buffalo mozzarella.

Caprese is one of the iconic dishes of Italian and Campania tradition, with its perfect balance of buffalo mozzarella, tomato, and basil. This article explores its origin, a blend of legend and history, the authentic recipe, and the best ingredients for an unmistakable flavour. Additionally, it provides nutritional advice and tips on how to serve and enjoy Caprese correctly, avoiding common mistakes such as refrigeration or the use of vinegar.

Lagane e fagioli di Controne (pasta and beans from Controne) is a traditional Campanian dish, simple yet rich in flavor. This recipe involves slow-cooking Controne beans, sautéed with garlic, chili pepper, and pancetta, and then adding lagane, a typical eggless pasta. The result is a rustic and authentic dish, perfect for those who love the genuine flavors of Italian cuisine.

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.

Eggplant in Carrozza is a delicious variation of the classic Mozzarella in Carrozza, perfect for a tasty appetizer or a delightful dinner. Instead of bread, slices of eggplant are used, filled with buffalo mozzarella and cooked ham, then breaded and fried until golden. A great recipe to make even the little ones appreciate vegetables!

Having buffalo mozzarella at home means being able to indulge in a wide variety of dishes, from appetizers to first courses, from second courses to side dishes. Today we offer you an original and genuine recipe, perfect for surprising your guests perhaps on the occasion of a home-made dinner. This is the millefeuille of buffalo mozzarella from Campania and vegetables. Ingredients for 4 people: -400 gr of Mozzarella di Bufala Campana -4 courgettes -100 g of raw ham –extra virgin olive oil -salt to taste -basil Preparation First, cut the mozzarella into slices and put it to drain in a colander, so that it loses some of its liquid. Meanwhile, also slice the courgettes, possibly all of the same thickness (about half a centimeter), and cook them on a well-heated griddle. Then place them in a container, salt them and cover them with a drizzle of oil. Now that all the ingredients are ready, take a plum cake mold, sprinkle the bottom with a drizzle of oil and proceed with the first layer of courgettes, overlapping them slightly so that there are no empty spaces.  Once the courgettes are arranged, start with the layer of raw ham, and then place the buffalo mozzarella from Campania on top. Repeat this operation twice, closing – as you started – with a layer of courgettes.  Compact everything, applying pressure with your hands, then place the mold in the preheated oven at 140° for 15 minutes. You can also prepare your millefeuille of buffalo mozzarella from Campania and vegetables the day before and keep it in the fridge, then cook it the next day. The result is guaranteed: trying is believing!

The potato Gateau is a typical dish of Neapolitan cuisine. It is a savory pie (made with potatoes, of course!), very tasty and can easily be served as a single dish. Gateau is a French word, meaning cake, which in Italian has come to mean a baked dish. In reality, here in Italy, no one pronounces the word gateau in the French way; the term has been Italianized to gattò and, to be honest, in Campania in our region, it is often called "pizz' e patan" or "potato pizza." Anyway, whether you call it gateau, gattò, sformato, or potato pizza, what matters to us here is its preparation.There are many variations of this recipe and often no one knows the original potato gateau recipe. Always going back to our origins, since no one else makes gattò like they do in Naples, we decided to offer you a traditional recipe for this delicacy, a recipe that comes directly from the ancient wisdom of our grandmothers.Before starting, however, we want to give you two small tips. The first is that the potatoes must be old because they contain more starch. The second, more than a tip, is an imperative: you can substitute Neapolitan salami with Milanese salami, with ham, with soppressata, but absolutely do not use frankfurters, for us it is a true heresy!Well, now we can start with the original potato gateau recipe   Ingredients for 6 people 2kg potatoes (preferably old) 400g buffalo mozzarella 300g Neapolitan Salami cut into strips 3 eggs 200g butter 1 glass of milk 150g grated Parmesan cheese 100g breadcrumbs salt to taste pepper to taste Preparation The first thing you need to do is boil the potatoes. The potatoes should be boiled strictly with their skins on so they absorb less water. Meanwhile, squeeze the mozzarella a bit to remove some of the milk and cut it into small cubes. Check the potatoes for doneness by piercing them with a toothpick; if it goes in easily, they are ready, and at this point you can peel them (before they cool down!!!) and mash them with a potato masher. Then, put the mashed potatoes in a bowl, add the butter, and start mixing everything with your hands, making sure the butter melts well. Soften the mixture by adding the three eggs and the glass of milk, add the Parmesan cheese and a handful of buffalo mozzarella pieces. Season the mixture with salt and pepper. Grease a baking dish and sprinkle the bottom with breadcrumbs and small pieces of butter. At this point, pour half of the prepared potato mixture into the dish, add the remaining mozzarella and salami to this first layer, and pour the rest of the mixture over it. Before putting the dish in the oven, sprinkle generously with breadcrumbs, and you're done! Bake in a preheated oven at 180° for about an hour. When the surface of your gattò is nicely golden, you can take it out of the oven. Wait for it to cool and Enjoy your meal!

Today we offer you an imaginative recipe, which will truly satisfy everyone: adults and children. To prepare this exquisite dish, you only need a few simple ingredients: a whole chicken breast, speck, excellent fiordilatte mozzarella and two sprigs of rosemary. This main course is very simple to prepare, does not require any special cooking skills and you will see that the result will be truly amazing! Ingredients for 4 people – 1 whole chicken breast – 150g speck – 250g fiordilatte mozzarella – 2 sprigs of rosemary – 1 clove of garlic – Salt and pepper to taste – Extra virgin olive oil Preparation To start, you need to cut the chicken breast. If you bought it whole, you will first need to divide it into two parts, and then each half will be cut lengthwise to obtain a large slice. To thin the meat, simply pound the two halves a little. Once done, season the slices of meat with salt and pepper, then spread the slices of speck and the fiordilatte, previously cut into strips, over them. Roll up tightly and tie with kitchen string, place the rosemary sprigs between the string and transfer the rolls to a pan, where you have heated 4 tablespoons of extra virgin olive oil and 2 cloves of garlic. Brown well on all sides and cover to finish cooking over a low flame. Remove the rolls and keep them on a cutting board for 5 minutes before slicing them into thick pieces. The dish is ready, you can serve the chicken rolls accompanied by roasted potatoes or a simple salad!

Sometimes we really don't know what to prepare for lunch or dinner and we get caught up in anxiety and panic. The secret is to play with foods and with a little imagination you can obtain tasty and delicious dishes like thesestringy baked tortiglioni with buffalo mozzarella from Campania!A dish capable of satisfying everyone and delighting the palates of adults and children! Ingredients for 4 people – 400 g of tortiglioni– 250 g ofMozzarella di Bufala Campana– 4 salted anchovies– 2 eggs– 30 g of capers– 1 generous pinch of crumbled oregano– 3 tablespoons of toasted breadcrumbs– 3 tablespoons of oil olive oil– a few curls of butter– salt to taste Cook the tortiglioni in plenty of salted water and in the meantime beat the eggs in a bowl,cut the buffalo mozzarella from Campania into cubesand wash and chop the anchovies and capers. When the pasta is cooked, drain it al dente and season it with the previously beaten eggs, mozzarella, anchovies and capers, also adding the oregano and oil. Grease the bottom of a baking tray with a little butter and spread some breadcrumbs over it to prevent it from sticking. Pour the tortiglioni into the pan, sprinkle them with toasted breadcrumbs and add a few curls of butter. Place the pasta in a hot oven for 15-20 minutes and leave it to brown. Now everything is ready: bon appetit!

The omelette is an evergreen, a simple dish that everyone really likes. Simple to prepare, requires few ingredients and little time. In this recipe we offer you a nice version of the classic recipe that we have renamed "CasaBufalina omelette with buffalo mozzarella"! A mouth-watering recipe! Ingredients for an omelette for 4 people 7 eggs 200gr of Buffalo Mozzarella from Campania 3 tablespoons of grated Parmesan seed oil to taste chopped parsley to taste salt to taste Preparation Cut the mozzarella into small pieces. Beat the eggs, add the parmesan, then the salt and chopped parsley, add the mozzarella and mix. Heat the pan with the oil and then pour in the mixture. Let everything thicken by stirring with a wooden spoon over a low heat, then turn the omelette with the help of a plate. When both sides are golden the omelette is ready! To be served hot. Enjoy your meal!

Ingredients for 4 people: 400 gr. of pens 200 gr. of spinach 300 gr. of Mozzarella di Bufala Campana 3 tablespoons of extra virgin olive oil 20 gr. of butter 30 gr. of grated Grana Padano an onion salt to taste Chop the onion, clean and chop the spinach (frozen ones are fine too) and cut the mozzarella into cubes. Bring plenty of water to the boil, salt it and cook the pasta. Heat the oven to 200°. Brown the onion in the oil, add the spinach and add salt. Add half a ladle of pasta cooking water, cook for 5 minutes, then blend everything. Drain the pasta very al dente, season it with the spinach sauce,add the buffalo mozzarellaand pour it into a buttered baking dish. Sprinkle with parmesan and flakes of butter and place in the oven for 10 minutes. Enjoy your meal!

Buffalo mozzarella is an incredibly versatile food. We can eat it as is, season it with a little salt and oil, make fantastic salads with it, or cook it. Today we offer you a truly delicious recipe: fried buffalo mozzarella, a truly tasty dish, excellent both as an appetizer and as a main course to accompany a side dish. Fried mozzarella is a very simple recipe to prepare; you just need to pay attention to the coating to prevent the cheese from escaping into the pan, as mozzarella melts immediately upon contact with heat. Ingredients for 24 fried mozzarella balls • 500 gr of Buffalo mozzarella • 2 medium eggs • 20 ml of milk • Salt to taste • Pepper to taste • Seed oil for frying to taste • Breadcrumbs to taste • 0 flour to taste  Preparation Cut the mozzarella into cubes. In a colander, let the cubes drain to remove the whey. In one bowl, put enough flour to coat the mozzarella pieces and roll them until completely covered. In another bowl, beat the eggs with salt and pepper, then dilute with milk, mixing well. Dip the floured mozzarella pieces into the beaten eggs to ensure they are well soaked, then coat the mozzarella bites in breadcrumbs. In one bowl, put enough flour to coat the mozzarella pieces and roll them until completely covered. In another bowl, beat the eggs with salt and pepper, then dilute with milk, mixing well. Dip the floured mozzarella pieces into the beaten eggs to ensure they are well soaked. Then, coat the mozzarella bites in breadcrumbs. Proceed with a second breading to make the mozzarella crispier and prevent the cheese from escaping: dip the breaded mozzarella again in the egg and, as a final step, in the breadcrumbs, making sure the coating adheres perfectly. The mozzarella is now ready to be fried. In a large pot, pour plenty of seed oil for frying. Submerge 3 or 4 mozzarella bites at a time and fry them for 1-2 minutes. Drain them carefully, making sure not to pierce them, perhaps with the help of a slotted spoon, and as you fry them, place the fried mozzarella balls on absorbent paper. Now you can serve your hot fried mozzarella bites! Fried mozzarella should be consumed immediately to enjoy it crispy and gooey. All that's left is to wish you: Bon appétit!

Simple and quick but really tasty dish! This recipe can truly please the whole family: young and old. Rigatoni with buffalo mozzarella is a truly special first course, obviously with our much-loved buffalo mozzarella! Ingredients for 2 people 300 g of rigatoni250 g of tomato puree150 g buffalo mozzarellabasil, to tasteextra virgin olive oilsalt and pepper to taste1 clove of garlic Cook the rigatoni in plenty of boiling water and in the meantime brown a clove of garlic in a pan with extra virgin olive oil and cut the buffalo mozzarella into squares. Add the tomato puree, basil, salt and pepper and cook for a few minutes over high heat. Drain the pasta and sauté it in the pan with the tomato so that it flavours well, remove the garlic clove and add the buffalo mozzarella cut into squares, give it a good stir and transfer it to the serving dish, decorating it with a few basil leaves.