Mozzarella Di Bufala – History

The mozzarella di bufala campana is a dairy product of Southern Italy, traditionally produced in Campania, especially in the provinces of Caserta and Salerno.
The production of this typical cheese is also carried out in other parts of Campania and southern Lazio, in the upper Puglia and in the town of Venafro in Molise.
The term mozzarella derives from the name of the operation of Mozzatura accomplished to separate the mixture into individuals pieces. It is often called the Queen of the Mediterranean cuisine, but also white gold or pearl of the table, in honour of the fine quality and taste of the food product.
The products are certified by the Consortium mozzarella di bufala campana.


The weight of the packages goes from portions of 250gr. to 500gr. It is possible to create on order bocconcini di mozzarella and mozzarella up to 3/5 kg. in the classical form or braid.


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