Mozzarella di bufala is an Italian cheese product, which is manufactured traditionally in Kampanien, today in addition, in other regions of south Italy. The term Mozzarella comes from the kind of manufacture by means of "mozzatura" (it reduces, a cutting off by hand), whereby the cheese mass of the individual parts is separated.

The Mozzarella di Bufala is called by its lovers also Regina della cucina mediterranea (queen of the mediterranen kitchen), further designations is "oro bianco (white gold)" and/or "perla della tavola (bead of the table/esstisches/meal)". These are some the definitions, which accompany for centuries one of the most well-known Italian products.

Originally the originates from Aversa, the first normannischen county in Italy. The first official document, which reports over the Mozzarella from Aversa, goes on the beginning of the XV. Century back. Loud some historical sources offered the monks to that compartment of San Lorenzo ad Septinum at the gates Aversas, in which today the faculty for architecture is, the members of the "Capitolo" (chapter), which each year a Prozession there led, a "Mozza" (cut off piece) with piece bread.

Some assumptions concerning the emergence of the Mozzarella indicate the Normannen as its inventors. According to other sources there was the Anjou. There are only few doubts to the place of origin: evenly the city Aversa.

Since for the 90's secures "DOPE" - acknowledgment (Denominazione di Origine Protetta) the consumers the quality of this product and specifies also the area, in which it is produced. This very day the large Mozzarellas Mozzarellone Aversane (large Mozzarella from Aversa) mentioned, like that as this in the designation of the CNR is indicated.

Articles in category "Mozzarella di Bufala Campana"

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