The queen of pizza toppings
A Campanian speciality
The finest buffalo mozzarella is said to come from the Campania region. People simply can’t get enough of it, but do you know the story behind it?
Would you like to savour the authentic taste of a margherita pizza topped with buffalo mozzarella during your next visit to Campania for your holidays? We suggest heading to Battipaglia, the city in the province of Salerno where buffalo mozzarella was first made, just a short distance away from our hotel in the Cilento region. Everyone loves its fresh, delicious taste, but only a few people are aware of its history. Actually, no one knows its precise origins: Some documents from the 12th century refer to a community of monks’ tradition of offering pilgrims a cheese made of buffalo milk, which was called “provatura” or “mozza”. The first person to use the name mozzarella was Papal chef Bartolomeo Scappi in one of his cookbooks in 1570. Scappi used the term “provatura”, or provola, a cheese that is easier to preserve than mozzarella. Mozzarella started to be exported to the rest of Italy under the reign of the Bourbons, mainly thanks to the development of the railway network. Today, mozzarella is a firm favourite amongst dairy products and has gained popularity all over the world.
The finest buffalo mozzarella is said to come from the Campania region. People simply can’t get enough of it, but do you know the story behind it?
Would you like to savour the authentic taste of a margherita pizza topped with buffalo mozzarella during your next visit to Campania for your holidays? We suggest heading to Battipaglia, the city in the province of Salerno where buffalo mozzarella was first made, just a short distance away from our hotel in the Cilento region. Everyone loves its fresh, delicious taste, but only a few people are aware of its history. Actually, no one knows its precise origins: Some documents from the 12th century refer to a community of monks’ tradition of offering pilgrims a cheese made of buffalo milk, which was called “provatura” or “mozza”. The first person to use the name mozzarella was Papal chef Bartolomeo Scappi in one of his cookbooks in 1570. Scappi used the term “provatura”, or provola, a cheese that is easier to preserve than mozzarella. Mozzarella started to be exported to the rest of Italy under the reign of the Bourbons, mainly thanks to the development of the railway network. Today, mozzarella is a firm favourite amongst dairy products and has gained popularity all over the world.
