Recipes and Trivia

Ricotta is one of Italy's most beloved dairy products, used in both savory dishes such as ravioli or tortelloni and rustic pizzas, as well as in traditional desserts. This article explores its artisanal production, the whey recooking process, and the differences between buffalo, sheep, and cow's milk ricotta, highlighting their taste and nutritional values. Buffalo ricotta, in particular, stands out for its high fat content and creamy flavor, perfect for refined and authentic recipes.

Every morning in Campania, at 5 AM, there's already a great buzz in the dairies, and you can smell that characteristic good aroma given by lactic ferments. Buffalo Mozzarella is a unique product whose exceptionality is linked to specific factors that make it an exclusive specialty of certain areas of Campania.The milk, the artisanal processing practices, the climate, and the non-intensive farming methods are the fundamental elements that have given life to a truly inimitable product, despite attempts to reproduce it in other parts of the world.Its name originates precisely from the practice of "mozzatura" (cutting). How buffalo mozzarella is made Buffalo milk, sourced exclusively from the pastures of the Campania Region, is a food with unique properties.Its structure is composed of a quantity of proteins, fats, and calcium that allows for double the yield during processing compared to cow's milk or that of other animals.For processing purposes, it is essential that the delivery times, from milking to processing, are very short to prevent the alteration of its qualities. Once it arrives at the dairies with a certificate of origin and quality, the milk is brought to a temperature between 33 and 39°C, then transferred to large stainless steel vats, where it is cleaned of impurities through the filtration process. It will then be coagulated thanks to the addition of whey, recovered from the previous day's processing, which acts as an activator of the coagulation process, through the use of natural calf rennet that helps the milk solidify. This is followed by the processing of the curd, using the so-called "spino" (thorn), a tool for breaking up the lumps, which initiates the separation phase between the solid and liquid components of the milk (syneresis).The liquid part is "sweet whey," while the solid part is called curd and must remain to acidify under whey until the cheesemaker deems it necessary. Meanwhile, it will rest on special tables to drain the residual whey.When it is dry enough, it will be cut into strips and placed in "mastelli," typical wooden containers into which boiling water is poured while the cheesemaker continuously mixes it to test the tension of the paste for the subsequent stretching phase. With the "saggio o prova" (test or proof) of the stretched curd, the maturation of the curd, its elasticity, softness, and density are then definitively established. All that remains is to proceed with salting, which takes place in cooling tanks with the previous day's brining water. The process concludes with cutting the mozzarella into pieces.Depending on the size and shape given to the stretched curd, mozzarella takes on various names and weights: those with a round shape are distinguished as ciliegine, bocconcini, perlina, ovolina, which vary by about 10 grams each up to the Aversana of about 800 grams; those with a braided shape (Treccia) can reach up to 3 kilos or, in smaller sizes, appear as nodini.Furthermore, all types can also be offered in a smoked version using natural methods through the use of wheat straw.  Where it is produced In Campania, the most important areas for Mozzarella production are: The province of Salerno with the municipalities of: Albanella, Altavilla Silentina, Battipaglia, Bellizzi, Campagna, Capaccio-Paestum, Eboli, Fisciano, Nocera Inferiore, Nocera Superiore, Pontecagnano Faiano, Roccapiemonte, Sarno and Serre. The province of Caserta with the municipalities of: Mondragone, Aversa, Calvi Risorta, Cancello ed Arnone, Carinola, Casal di Principe, Gricignano d’Aversa, Castel Volturno, Cellole, Lusciano, Falciano del Massico, Francolise, Grazzanise, Pastorano, Pignataro Maggiore, Santa Maria la Fossa, San Cipriano d’Aversa, Sessa Aurunca, Sparanise, Teverola, Villa Literno and Casapesenna; As for the PDO, the areas indicated by the production specification include: all the municipalities in the provinces of Salerno and Caserta; the municipalities of Amorosi, Dugenta, and Limatola in the province of Benevento; the municipalities of Arzano, Cardito, Frattamaggiore, Frattaminore, Mugnano di Napoli, Pozzuoli, and Qualiano in the metropolitan city of Naples.

Buffalo Mozzarella from Campania is a delicate product that requires proper storage to maintain its organoleptic qualities. This article provides useful tips on how to best store it: avoid the refrigerator, keep it in its brine, and, if it's cold, warm it slightly before consumption. Furthermore, it offers suggestions on how to reuse it in the kitchen, transforming it into delicious recipes such as mozzarella in carrozza, croquettes, or as a topping for pizza and potato gateau.

Extra virgin olive oil is a treasure of the Mediterranean, not only in the kitchen, but also as a natural remedy and beauty product since ancient times. This article explores its millennial history, the characteristics of a quality oil, and methods for recognizing a true extra virgin oil from counterfeit products. From color to density, from taste to aroma, every detail is fundamental for distinguishing an excellent oil and ensuring a genuine and healthy product.

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.

Mozzarella di Bufala Campana is not only a gastronomic excellence, but it is also linked to popular tradition, as demonstrated by its presence in the Neapolitan "smorfia" (dream interpretation book) with the number 24. This article explores the meaning of dreaming about mozzarella, its global diffusion, and the crucial role of freshness. Furthermore, it highlights the success of Mozzarella Campana in international markets, with a +28% increase in exports post-pandemic.

The history of Mozzarella di Bufala Campana is a fascinating journey rooted in the Middle Ages, closely linked to the spread of buffaloes in Italy. From the Lombard invasions to the Bourbons, mozzarella has evolved into a symbolic product of Campania, earning DOP certification. This article explores the origin of the term "mozzarella," the most renowned production areas, and the various processing methods, including Treccia and bocconcini, icons of Campania's dairy tradition.

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 meat is a precious resource of the Campania tradition, once confined to local breeders and now increasingly appreciated for its extraordinary nutritional properties. Rich in protein, iron, and B vitamins, it is a lean and easily digestible meat, with a low cholesterol content compared to beef. Coming from free-range animals, buffalo meat is a healthy and tasty option that fits perfectly into the Mediterranean Diet.

Mozzarella di Bufala Campana PDO is a product of excellence, with an annual turnover of 750 million euros and production exceeding 50,000 tons. However, its growing popularity has also led to an increase in counterfeiting, especially online. The Protection Consortium combats fraud with over 2,300 monitoring actions, checking e-commerce sites and social networks to protect consumers and producers. The battle against fake food continues, to guarantee the authenticity of this Campania specialty.

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.

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!

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!

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!