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Mozzarella di Bufala Campana DOP

This is perhaps the best known, together with parmigiano and pecorino romano, amongst italian cheeses.

By law it must be produced exclusively from whole buffalo milk. Its official name is MOZZARELLA DI BUFALA CAMPANA and it must clearly appear on the wrapping paper, now compulsory. Other products can be found derived from cow’s milk such as “FIORDILATTE” that are commonly and erroneously called mozzarella: they are different in colour, taste and nutritional values. They are also produced in larger quantities with industrial methods at a much cheaper price.


The italian bufalo is original of Eastern India. About its appearance in Italy the theories are different; even that the breed is aboriginal and descending from the buffalos of the quarternary period.

Mozzarella exsists since centuries. For sure it was mentioned in the XV century with the name MOZZA (in italian means cut-off), but it is very likely that the buffalos were imported into Italy by the germans Longobardi in the VI century.(500 A.D.)

Since the year 1400 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.


The best way to appreciate it is to eat it fresh. But Mozzarella di Bufala Campana is the perfect ingredient for pizza Margherita,and other pizzas, pasta, starters and salads.

Production zone

Mozzarella di bufala Campana is produced in seven provinces of Central-South Italy: Caserta and Salerno provinces, and part of Benevento, Naples, Frosinone, Latina and Rome. The breeding of buffalos takes place in very modern zootechnic farms with stables equipped for milking and adjoining wide open pastures.

Mozzarella characteristics and shapes

A fresh, stringy textured cheese with a porcelain white colour, it has an extremely thin rind and delicate taste. When cut, it produces a watery fluid with the aroma of milk enzymes. A part from its typical round shape, it is also produced in small bite- sized shapes ( ovoline and bocconcini) and plaits (trecce).

Mozzarella should be eaten at room temperature and possibly within 3-4 days from the date of manufacture.

Production Technique

The processing and various stages of production of the Mozzarella di Bufala Campana are strictly made in accordance with the rules and disciplines dictated by law and derived from its secular tradition. The procedure is traditionally done by hand and a goood skill is requested to complete it; nevertheless some manufacturers have recently adopted mechanical procedures.


Wrapping printed with the name Mozzarella di Bufala Campana and the brand of the Association. The Association monitors the production and marketing of the Mozzarella di Bufala Campana in compliance with the production rules for the DOC ( Certified Origin Brand) and DOP( Certified Provenance brand EEC.)quality brands

Nutritional qualities

Mozzarella di Bufala Campana is a fresh product, rich of live lactic ferments,nutritious and highly digestive. Contents for 100 gr:

Water 57%

proteins 19%

fat 21%


vitamin A mg 0,15

vitamin B mg 0,003

vitamin B1 mg 0,3

calcium mg 510

phosphorus mg 380

sodium mg 0,4

iron mg 0,7.

Toatl calories for 100 gr Kcal 270





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