QualityFood | mozzarella

1. ENVIRONMENT

Campania is the Italian region where D.O.P. buffalo mozzarella is produced because its particular climate. Campania is also the land of limoncello di Sorrento, Pizza Napoletana and a huge variety of food and wines.

2. ITALIAN BUFFALO

The Mediterrean Italian Buffalo is the typical buffalo called also "River". During the centuries this breed was preserved from mixing with other breeds, so it can be considered one of the most pure in the world.

3. PROCESS

Buffalo milk is different from other kinds of milk, it has a particular chemical composition.

Coagulation is preceded by the addition in the milk, previously brought to a temperature between 33 and 39 ° C, natural whey (said cizza) coming from the same process of the day.

4. VARIETY

Mozzarella is produced with several size and forms: Treccia, Bocconcini and smoked Provola. After 3 days mozzarella is not fresh anymore! So every good buffalo mozzarella you can eat in the U.S.A can be only frozen or air delivered. In other cases it is just a fake.

5. DIETARY PROPERTIES

Every 100gr contains:

Calories: 246.4 kcal - Protein: 16.2 g - Carbohydrates: 0.4 g - Fat: 20 g - Phosphorus: 320 mg (45% RDA - Recommended Daily Allowance) - Calcium: 245mg (35% RDA).

6. D.O.P.

The "Protected Designation of Origin" is the certification of Consortium. It protect the original mozzarella di bufala preventing fakes coming from other regions of Italy.

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We import only D.O.P. Mozzarella!