Recipes and Trivia

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!

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.

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 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).

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!

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.

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.

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.

We offer you a simple, quick and nutritious recipe: bean soup obviously made with our beloved Controne beans. This recipe is really very simple to make but at the same time tasty and substantial. Ingredients for 2 people: • 200 g of Controne beans • 1 clove of garlic • 1 dried chili pepper • extra virgin olive oil to taste • 1 sprig of rosemary • 1 teaspoon of bicarbonate • salt to taste Soak the Controne beans in plenty of water with bicarnonate for 8-10 hours. Then place them in a pan with double the volume of water and let them cook over a moderate heat for at least 2 hours and add salt only at the end of cooking. Once the beans have been cooked, fry the garlic in a pan with a little oil together with the chilli pepper and rosemary. Add the beans to the pan, add salt if necessary and let everything flavor for 5 minutes. Serve the Controne bean soup with a drizzle of extra virgin olive oil and if you want you can add some toasted bread. Enjoy your meal!

CasaBufala is an online shop of typical and organic products. OnCasaBuffalayou can order, purchase and receive comfortably at your home: • The best Mozzarella di bufala di latte DOP produced by the most renowned dairies of the Piana del Sele and the Cilento. Bites, cardinals, braids and mozzarella from the Masseria D'Elia, Vannalat dairies and many others. • Fresh and mature DOP cheeses such as fiordilatte, provola, caciocavalli, scamorza and sheep's milk cheeses. Carefully selected and guaranteed products. • Craft beers produced with meticulous care and attention to the ingredients used. Beers produced exclusively with natural raw materials from the Agrado and Malto+ breweries. • Typical and organic legumes such as grass peas and Controne beans from the Ferrante agricultural company. • The renowned Sal De Riso liqueurs produced in the splendid scenery of the Amalfi coast. • The best cured meats worked as in the past, according to artisanal techniques, fine products and seasoned according to the most antichi.

"Eating is a necessity. Eating intelligently is an art"Francois de La Rochefoucauld “Man is what he eats”, with this maxim the philosopher Feuerbach emphasized the fact that what man ingests, therefore food and liquids, is of vital importance. Food is, in fact, the fuel that allows the development of our body and mind, therefore it also nourishes our thoughts. The well-being of the individual cannot ignore the quality of nutrition: thusCasaBuffalaintends to disseminate the art of good food and healthy eating, the antidote to fast food and globalization processes. CasaBuffala is typical products but not only. CasaBufala is safe shopping. CasaBufala is a guarantee. CasaBuffala is authenticity, authentic tastes and high quality products. CasaBuffala is the point of reference for those who love to eat well. All our products are branded DOP, DOC, DOCG, IGT and IGP. On our portal you can find a vast choice of typical products: buffalo mozzarella, cheeses, legumes, pasta, craft beers, liqueurs and spirits and much more that an area of excellence such as the Piana del Sele offers. CasaBuffala is the place where our customers can appreciate genuine flavours, the result of tradition and quality raw materials. Casa Bufala wants to spread the art of eating well, as the basis of feeling good, because we firmly believe that "Eating is a necessity. Eating intelligently is an art".

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!

Here is a very simple but truly delicious recipe with Buffalo Mozzarella. These truly delightful bruschettas are excellent as an appetizer. Ingredients for 8 people: 500 gr. of Campana Buffalo Mozzarella 8 slices of bread cherry tomatoes garlic oregano basil green olives extra virgin olive oil salt to taste Rub a little garlic on the slices of bread and then grill them. Meanwhile, dice the Buffalo Mozzarella and cherry tomatoes and season with basil, oregano, salt, and oil. When the bread is ready, arrange the slices on a serving dish and put some of the prepared topping on each one, garnish the dish with green olives. Enjoy your meal!