MOZZARELLA DI BUFALA CAMPANA PDO AND SQUID GNOCCHI WITH CLAMS
A recipe by Chef Rosanna Marziale.
Mozzarella di Bufala Campana PDO (buffalo mozzarella) is a traditional soft cheese, with a white porcelain colour. Original and guaranteed products are packaged with the label “Mozzarella di Bufala Campana”, brand mark of its Consortium.
Type of Milk: Italian Mediterranean Buffalo.
Production Area: Mozzarella di Bufala Campana PDO is mainly produced in the Campania region, in the provinces of Caserta, Salerno and in several municipalities in the provinces of Naples and Benevento. It’s also produced in other southern and central regions of Italy : Puglia (in several municipalities of the Province of Foggia), Molise (Province of Isernia) and Lazio (Provinces of Latina, Frosinone, Rome).
Appearance and Taste: Mozzarella di Bufala Campana PDO has a roundish shape, but other shapes are permitted (nuggets, braids, pearls, little knots, cherry, eggs). It is porcelain white in color, with an extremely thin skin and smooth surface. The paste is made up of thin layers and has a slightly elastic consistency for the first 8-10 hours after production, eventually becoming softer. The flavor is delicate, with a hint of musk that is reminiscent of lactic acid fermentation.
Origins: Origins of this kind of Mozzarella are linked to the introduction of Buffalo in Italy, around the year 1000. The consumption of Buffalo’s cheese is dated back to the XVIII century, when the Bourbons developed the first experimental dairy and a buffalo farm in the with stable records where every animal received a name that referenced personalities from the Court. Since 2016, the heart quarters of the Consortium is located in the Reggia of Caserta, where the Bourbons lived, as a tribute to the origin of this Mozzarella.
Production: The milk is filtered and heated at a temperature of 33-36°C/91-97°F. The curdling process, with the addition of natural calf rennet, is preceded by the addition of a natural whey starter obtained from the previous production. The curd is cut twice: with a wooden stick, or with a large metal whisk, until the grains are the size of a walnut. The curd is then stratified in special containers where, with the addition of 95°C/203°F water, it’s divided into single pieces of the chosen shape.
Gastronomy: Mozzarella di Bufala Campana PDO is delicious to be eaten alone, with salad or as a key ingredient of many traditional dishes like Pizza. It’s advisable to eat it on the same day as it has been bought. Otherwise, it should be kept in a cool place, still immersed in its liquid. Its flavor is enjoyable at room temperature.
Consorzio Tutela Mozzarella di Bufala Campana
Reggia di Caserta - Regie Cavallerizze Via Gasparri 1 81100 Caserta - IT
0823 424780 - firstname.lastname@example.org
A recipe by Chef Rosanna Marziale.
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