Mozzarella di bufala: the real taste of mozzarella

mozzarella di bufala

Mozzarella di Bufala

Apologies if what we are about to say might sound harsh to you, but we have to reveal you a cruel reality: whatever you think of mozzarella, you have no idea of what a real mozzarella is like until you try a mozzarella di bufala. Imagine the taste of the soft clouds of heaven… well that taste will sure resemble the one of mozzarella di bufala: juicy, creamy and slightly sour, a mix that drives all Italians crazy.

This kind of mozzarella is usually bigger and the texture is indeed very different from a normal mozzarella, which usually is addressed as fior di latte. Whenever in a pizzeria, you’ll know it is a good one if it has at least a margherita with mozzarella di bufala on the menu.  That is why it can’t be missing in our pizza tour in Rome! Anyhow, the best way of enjoying this kind of cheese is to eat it alone, as a separate dish. Useless it is to add oil, salt, oregano or any other kind of sauce. It has already such a peculiar taste that it will enough to carry you away.

Italian water buffalo

If you wander what the difference is with a normal mozzarella, that is an easy question to answer: mozzarella di bufala is produced with the milk of domestic  Italian water buffalo.

This milk is higher in calcium, protein and lower in cholesterol than cow’s milk. Not only, Mozzarella di bufala is manufactured under strict regulations in precise areas: in in Lazio, Campania and near Foggia in Apulia. Mozzarella di Bufala produced in Campania region bears the “Mozzarella di Bufala Campana” trademark and DOC status granted in 1993. In 2008, the European Union granted Mozzarella di Bufala Campana a Protected Geographical Status. You’ll probably find mozzarella di bufala produced elsewhere and we strongly advise you to stay away from imitations. Instead, you could consider a trip to Italy to enjoy the beautiful experience of a the real pizza with a real mozzarella! Check out our pizza tours!

Last but not least: mozzarella di bufala shouldn’t be kept in the fridge, but at room temperature on “its own water”, which means in the water were it was when you bought it! If kept in the fridge, it should rest at least 20 minutes outside before being served!

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