Mangia! Mangia! – Mozzarella di Bufala, Part 2

Down a tight road, through a narrow gate, no people, no cars, seemingly abandoned farm buildings, an old red tractor, no animals in sight, but the smell of hay and dung hung in the warm early evening air near Spezzano Albanese, in the arch of the Italian boot. Not a promising start after assurances that we would find the best mozzarella di bufala in the world or, at least, in Italy or, for sure, in Calabria.

But on the wall of the smallest ancient building is a beautiful ceramic sign that assures us that we are at Caseificio Torre MordilloRead More

Mangia! Mangia! – Mozzarella di Bufala, Part 1

From the mud-splattered, scruffy water buffalo (yes, I admit they have soulful brown eyes) comes the most sublime cheese, which due to its short “sell by” date, is only enjoyed by few people outside of Italy. Mozzarella di Bufala or Buffalo Mozzarella is the most prized of all of the mozzarella cheeses. “I always say mozzarella has 99 flavors,” said Antonio Palmieri, a buffalo mozzarella producer from Campania. “You can taste those flavors from the milk itself, without having to add anything, neither salt nor oil.”

History

Food historians still argue over the genesis of mozzarella di bufala in Italy. … Read More