Have you ever wondered how to get milk from a herd of buffalo? The bufala in question is not the hump-backed variety that once roamed the Great Plains of the American West, but is instead a species of water buffalo introduced to Italy in the 7th century. The beasts of burden produced such sweet milk that cheese has been produced with it since the 12th century.
The porcelain-white delicacy bears little resemblance to the cow’s milk type, which is more rubbery. Bufala, as it is commonly called, is elastic but soft and creamy with a nearly liquid center. The taste is delicate yet distinctive.
Mozzarella di Bufala is created at caseifici in the Campania region. The milk is heated and curdled, then like bread the curds are stirred and kneaded vigorously. The cheese is then formed into various shapes, ranging from large balls to little marbles, or braided ropes. The product is then soaked in brine. Mozzarella di Bufala should be eaten within a few days of its production.
Why not take a day trip from your Summer in Italy villa to visit one of the caseifici in Campania? There are several that offer guided visits and samples of this classic southern Italy specialty.
If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.