Mozzarella

Buffalo mozzarella is produced in the areas around Battipaglia and Caserta and it has a very special taste. The mozzarella made from cow’s milk in many other regions is very much milder. Buffalo milk has a higher percentage of fat (around 6 per cent) than cow’s milk (4 per cent fat), which accounts for the creamier taste. Numerous companies in Campania, most artisanal, produce buffalo mozzarella for use mainly on pizzas, in pasta dishes, or eating raw.