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Introduction & History

MADE POSSIBLE THROUGH A GRANT FROM Consortium for the Protection of Mozzarella di Bufala Campana Cheese and

mipaf (Italian Ministry of agriculture and forestry policies) – m.d. no.61437 of 1/3/2004

Carlo Cannella

is a full professor of Food Science in the Department of Medicine and Surgery at “La Sapienza” University of Rome, Director of the Institute of Food Science and of the School of Specialization in Food Science, President of the Degree Program of Professional “Dietician” Health Techniques. He has been a full member of the Italian Biochemical Association since 1970 and of the Italian Association of Human Nutrition since 1986. Since 1986 he has been an honorary member of the Italian Obesity Association. Since 1995 he has been a member of the Roman Academy of Medical and Biological Sciences.

Since 1998 he has been part of the MURST group of experts for the selection and verification of research projects in the fields of food and agriculture.

The Consortium

The Consortium is the only organization recognized by the Italian Ministry of Agricultural and Forestry Policies (MIPAF Decree of 20/4/2005 – G.U.R.I. no.102 of 4/5/2005) for the protection, surveillance, promotion and marketing of  Mozzarella di Bufala Campana cheese. In order to guarantee that the product being sold conforms to the production standards, in addition to regular institutional controls, the Protection Consortium also carries out routine inspections in both production facilities and sales outlets. The Protection Consortium provides technical assistance to both producers and breeders in addition to provide consumers with information about the main characteristics of the DOP product.



Mozzarella di Bufala Campana is a product with a Protected Name of Origin (DOP), a name given by the European Union in 1996. This recognition is given to agricultural and food products whose production processes are carried out in defined geographic areas using a production process that conforms to a series of production standards. These characteristics are due essentially or exclusively to the geographic environment with its inherent natural and human factors. (EEC Regulation 2081/92).


The origins of mozzarella are directly related to the introduction of buffalos in Italy. About its appearance in Italy the theories are different; even that the breed is aboriginal and descending from the buffalos of the quarternary period. The Italian bufalo is original of Eastern India. The most likely hypothesis is that were imported into Italy by the germans Longobardi and Norman kings, between the VI centuries {500 A.D. and 1,000} A.D. but some farms were set up in southern Italy region of Sicily with buffalos, where the Arabs had introduced them. Buffalos were initially used as work animals for their robust build, and later became prized for their milk production.

Mozzarella exsists since centuries. For sure it was mentioned in the XV century with the name MOZZA (in italian means cut-off).Since the year 1,400 A.D.however we find it mentioned in numerous texts and we know it was commonly eaten raw or together with other ingredients as a condiment for many preparations.

It is also mentioned in the Dictionaire de Cuisine by Alexandre Dumas father with the name of eggs of bufalo, which are nowdays called ovoline.





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