Mozzarella Di Bufala Campana appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Mozzarella di Bufala Campana DOP · Naples
Buffalo mozzarella from the Campania plains is a hand-pulled fresh cheese made from whole buffalo milk, with a thin white skin, milky interior and pleasantly sour finish; best eaten within 24 hours of production at room temperature.
Buffalo mozzarella in Campania is documented from the 12th century, when Cistercian monks near Capua raised water buffalo; the cheese received DOP status in 1996. The heartland is the plains between Caserta, Salerno and Paestum, and the direct-sale farms in Paestum (Tenuta Vannulo, Barlotti) allow visitors to buy and eat the cheese within an hour of it leaving the vat.
Where to eat in Naples:
- Mercato della Pignasecca
- Mercato del Pesce di Porta Nolana