By infopadweb 3 April 2024
MOZZARELLA DI BUFALA CAMPANA PDO
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DESCRIPTION, HISTORY AND CHARACTERISTICS OF THE PDO
The Mozzarella di Bufala Campana is the most important DOP product of Center-South of Italy and one of the top five PDO/PGI products of Italy. The word ‘mozzarella’ derives from the verb ‘mozzare’ [to cut off], which consists in manually cutting off the stringy curd with the thumb and forefinger. It is the only mozzarella di bufala on the market to have obtained the European DOP recognition. The production regulations require the exclusive use of fresh, full fat buffalo milk from the farms in the DOP area.
The place of origin is in Central-Southern Italy: Campania Region (provinces of Caserta, Salerno, Napoli and Benevento); Lazio Region (provinces of Latina, Frosinone and Rome); province of Foggia (Apulia); district of Venafro (Molise). The provinces of Caserta and Salerno represent around 90% of the PDO certified production. There are 3 National Parks (Circeo, Cilento and Gargano) in the DOP area and up to 10 Regional Parks.
If the presence of the buffalo in Italy goes back to before the year one thousand, the first historic documents show that, in the twelfth century, the monks from the San Lorenzo in Capua (Caserta province) monastery used to offer a cheese called mozza or provatura, accompanied by a slice of bread, to the pilgrims arriving in the processions.
Mozzarella di Bufala Campana is a fresh spun cheese, which owes most of its unique characteristics to the fresh water-buffalo’s milk produced in the place of origin. Mostly known in its typical ball shape, other sizes like ciliegine, bocconcini, ovoline, nodini, trecce can be manufactured, as well as the smoked variant, always in traditional method.
It is particularly nutritious at 288 kcal/100 g., with the presence of 17 g. of protein, 24 g. of fat, above all unsaturated fatty acids and short chain fatty acids that can be easily transported in the blood rather than kept in adipose deposits; cholesterol is no greater than 50/60 mg., less than meat and eggs and far below the maximum limits of the World Health Organization = 300mg/day. There is very little lactose, less than 0.4 g.
In stores you can recognize it only if the cheese is packaged with the brand marks of the Consorzio di Tutela, of the PDO and the wording ‘Mozzarella di Bufala Campana’, as well as those required by legislation; On the table: by checking its porcelain white color, its smooth surface, its initial elastic consistency which then becomes melting, while when cut there is an emission of whitish serum with the perfume of milk fermentation and a taste that is distinctive but delicate.
It is advisable to eat it on the same day as it is bought. Otherwise, it should be kept in a cool place (10° ÷ 15°C), still immersed in its own liquid. If placed in the refrigerator, it should be taken out some good time before being eaten so that it can be served at room temperature and its true flavor can be enjoyed.
Consortium
THE CONSORTIUM FOR THE PROTECTION OF MOZZARELLA DI BUFALA CAMPANA
The Protection Consortium, established in 1981, it has made the attainment and registration of the denomination of origin possible. It represents the only body recognized by the Department for Agricultural Food and Forestry Policies for the safeguard, control, valorization and promotion of Mozzarella di Bufala Campana DOP.
Since 2016, the Consorzio di Tutela’s headquarter is at the Royal Palace’s Horsery (Regie Cavallerizze del Palazzo Reale) in Caserta, thanks to a collaboration agreement – for the first time in Italy – between the Department for Cultural Affairs and Heritage and the prime agricultural producers. The headquarters of the Consorzio inside the Reggia di Caserta represents a ‘return’ to its origins: in effect, the Bourbons Kings developed the first experimental dairy and a water-buffalo farm with stable records where every animal received a name that referenced personalities from the Court.
The word ‘mozzarella’ is considered by international food legislation as a generic expression, as like pizza, pasta, etc., used throughout the world for products without any links to historic, cultural and artisan traditions. The DOP brand has permitted the original product, its territory and, above all, its unmistakable flavor to be known but, more importantly, it has permitted the consumer to distinguish uncertified mozzarellas from the Mozzarella di Bufala Campana which is subjected to a vast number of controls, from the buffalo farming to consumer sales.
www.mozzarelladop.it
info@mozzarelladop.it
Tel. +39 0823 424780
Via Raffaele Gasparri, 1 – 81100 Caserta
Recipe
MOZZARELLA DI BUFALA CAMPANA DOP WITH SUN-DRIED TOMATO PESTO AND CETARA ANCHOVY
| 4 people Preparation: 10′ Cooking: 2′ |
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Ingredients:
– 4 Bufala Campana DOP mozzarellas
– 125 g each
– 12 sun-dried tomatoes in oil
– 4 fillets of Cetara anchovies
– 40 g peeled and toasted almonds
– about 20 basil leaves
– a small clove of garlic
– an untreated lemon
– extra virgin olive oil
– peanut oil
– salt
Drain the sun-dried tomatoes from their preserving oil, dry them with kitchen paper, cut them into small pieces and transfer them to a small blender. Add the chopped almonds, about 10 basil leaves, the garlic clove peeled and stripped of its central core, the zest of half a lemon grated, 4-5 tablespoons of oil and a pinch of salt. Blend until a smooth, homogeneous pesto is obtained. Arrange 4 heaped tablespoons of pesto in the center of 4 plates, Slice the mozzarella di bufala campana DOP mozzarellas and reassemble the mozzarellas, alternating them with sun-dried tomato pesto. Serve with anchovy fillets and remaining basil leaves fried in a small frying pan with a finger of hot peanut oil until crispy.
Regions
MOZZARELLA DI BUFALA CAMPANA DOP
| Campania Lazio Molise Puglia |
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