CONSORZIO TUTELA MOZZARELLA DI BUFALA CAMPANA
7 E 110
Via R. Gasparri, 1
Current exportations :
- UNITED ARAB EMIRATES
- BOSNIA AND HERZEGOVINA
- CZECH REPUBLIC
- UNITED KINGDOM
- HONG KONG
- SOUTH KOREA
- PRINCIPALITY OF MONACO
- NETHERLANDS (THE)
- NEW ZEALAND
- SAUDI ARABIA
- SAN MARINO
- SOUTH AFRICA
Mozzarella di Bufala Campana DOP
01 October 2018
The Consorzio di Tutela, stablished in 1981, has made possible the registration of the IG PDO. Since 1 July 2016, the Consorzio di Tutela's headquarters are at the Regie Cavallerizze of the Royal Palace in Caserta, thanks to a collaboration agreement - for the first time in Italy - between the Department for Cultural Affairs and Heritage and the prime agricultural producers. The areas of origin are in the Central-Southern Italy: Campania (provinces of Caserta, Salerno, Naples and Benevento); Lazio (provinces of Latina, Frosinone and Rome); province of Foggia (Apulia); district of Venafro (Molise). The provinces of Caserta and Salerno represent around 90% of the PDO certified production. There are 3 National Parks (Circeo, Cilento and Gargano) in the PDO area and up to 10 Regional Parks. If the presence of the buffalo in Italy goes back to before the year one thousand, the first historic documents show that, in the XII century.
The word `mozzarella' derives from the verb `mozzare' [to cut off], which consists in manually cutting off the stringy curd with the thumb and forefinger.
How to recognize the PDO Mozzarella:
o In stores: only if the product is packaged with the brand marks of the Consorzio di Tutela, of the DOP and the wording `Mozzarella di Bufala Campana', as well as those required by legislation;
o On the table: by checking its porcelain white color, its smooth surface, its initial elastic consistency which then becomes melting, while when cut there is an emission of whitish serum with the perfume of milk fermentation and a taste that is distinctive but delicate.
It is advisable to eat it on the same day as it is bought. Otherwise, it should be kept in a cool place (10° ÷ 15°C), still immersed in its own liquid. If placed in the refrigerator, it should be taken out some good time before being eaten so that it can be served at room temperature and its true flavor can be enjoyed.