Region

Culinary tips

  • Mozzarella di bufala: in slices or as as nuggets with our Corbara-tomatoes
  • Buffalo milk stracciatella: on top of lobster or risotto with a gambero rosso
  • Buffalo ricotta: melted over a hot plate of bolt pasta with seasonal herbs

Practical info

  • mozzarella di bufala dop 250g
  • mozzarella di bufala dop 250g in 2x125g
  • bocconcini di mozzarella di bufala dop 250g in 9x30g or 6x50g
  • treccia di mozzarella di bufala dop 250g
  • smoked mozzarella di bufala dop 250g
  • ricotta di bufala 300g
  • stracciatella di bufala 250g & 500g

Points of sale

Chefs

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Our buffalo ricotta is so natural tasting, so smooth

Daniele Paolella

In short
  • Italians eat their mozzarella lukewarm on the day it is produced: a real luxury!
  • The milk is taken from a herd of buffaloes who happily graze around in the open about 1km from the caseificio
  • Our mozzarella is produced every Saturday night in Fondi Latina, arrives at our platform in Milan on Tuesday and in our premises near Ghent on Thursday morning and in our clients's shops on Thursday afternoon
  • Daniele's mozzarella tastes milky, almost creamy and slightly chewy
  • The stracciatella is out of this world: the mozzarella part is made from fresh latte di bufala, the creamy part from pasteurised cow's milk
  • Always take out the mozzarella of the fridge 1hr before consumption. Never eat it cold!