Sit down at the table, from its windows we can see the long plain where the buffalos grow up. They produce the delicious milk that is used to prepare the mozzarella.

They serve the mozzarella on a white dish, white like the porcelain or like a goddess. Beautiful in its simplicity, it seduces everyone is seated around the table. We start to devour it with our eyes because it is beautiful and everybody desires it since his first glance.

In fact, we can’t resist it and the temptation to try it wins over all: during the very brief passage from the fork to our mouth, we can smell the milk just milked that starts to get us higher, while our minds have already tasted it.

The first meeting with a real buffalo mozzarella from Salerno is always surprising: it melts in the mouth, its flavour goes beyond words, and it is a real sensory experience. Its tenderness seduces us, its flavour; light but intense, makes us fall in love at the first sight. The very first time you try a “buffalo” you understand that is only the beginning of a long love story.

Buffalo mozzarella is delicious if you eat it by itself, but it can be mixed with lots of ingredients. It is perfect on the pizza, but it can be used to prepare a savoury lasagne, or you can try it hot by preparing it “in carrozza” (the mozzarella is put between two slices of bread and then it is fried). You can taste it in the rice salad or in the potato cake instead of the cow mozzarella; in this way you will have tastier dishes.

There are no limits to the imagination if you have a buffalo mozzarella from Salerno.

Strictly DOP (Denomination of Protected Origin), to be a real mozzarella the milk has to be entirely buffalo milk and the production has to be done only in the nearby of Salerno.

In Salerno you can eat almost everywhere a good buffalo mozzarella, but there are two main centres of production. The first one is in Paestum, where in a restricted area, there are some of the best and well known cheese factories. The second one is in Battipaglia, famous for the production of the “Zizzona di Battipaglia”, a five kilos buffalo mozzarella celebrated in a scene of the movie “Benvenuti al Sud”.