Campania isn't the only region of Italy which produces fine buffalo mozzarella, but it probably produces the best. The origins of this most distinctive soft cheese in Italy are lost in time but for sure the monks at Capua where producing versions of it in medieval times. What is well documented is the origin of the name. 'Mozza' comes from the verb 'mozzare' meaning to cut off or remove and refers to the process of pulling small portions of the cheese from the main curd.

DON’T GET IT WRONG

• Visitors to Italy might be confused by 'fior di latte' which looks the same as mozzarella. Basically, it is, although the former is made from 100% cow's milk. The real buffalo mozzarella must be produced following strict guidelines laid down by the 'Consorzio di Tutela' (whose job is to guarantee its DOP status. Although many bite sized 'bocconcino' are packaged and available in supermarkets the real mozzarella should be a ball at least 250gr in weight. The cheese is always sold in water of cream to keep it as fresh as possible and should ideally be eaten within a couple of days. Not many companies make mozzarella the old way these days and the give away is the pinch mark produced by the roller when forming the ball shapes, instead of those lovingly created by hand.

Apart from enjoying it fresh, its special characteristics make it the perfect ingredient fom typical Mediterranean dishes like Pizza Margherita, Pasta, Vegetables and Tomatoes (eg. "CAPRESE": tomatoes, Mozzarella di Bufala Campana and basil).

How to eat it

Mozzarella is famous in all the world