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Mozzarella di bufalaThe most typical dairy product from Campania is today an integral part of the Mediterranean diet, where culture, tradition and skillful craftsmanship come together in a mix of authentic and incomparable flavors. Easily digestible, with a reduced sugar content, cholesterol and lactose, the campanian mozzarella di bufalamis also an excellent source of protein with a high biological value and, unlike other types of cheese, is characterized by a moderate intake of saturated fatty acids. It also has a good balance of the various lipid fractions, with a contribution to any appreciable amount of unsaturated fatty acids and essential.

Eating Buffalo mozzarella is also recommended during pregnancy, as well as integration of folic acid in the presence of cardiovascular damage by hyperhomocysteinemia. The very low sodium intake makes it preferable to cow mozzarella and other types of cheese in all pathological situations involving the restriction of this element (a typical case is arterial hypertension). From a nutritional standpoint, the consumption of 100 grams of mozzarella is the ingestion of about 26.4 grams of fat and 16.1 grams of protein.

In May 1993 was recognized in Italy la denominazione di origine "Mozzarella di Bufala Campana"; the dairies in the geographic area of reference should use only buffalo milk from animals raised in the area, and turn it on site according to the rules dictated by the specification. To be considered compliant, each pack of Mozzarella di Bufala Campana DOP is placed on the market must bear the following inscriptions:

  • complete wording "Mozzarella di Bufala Campana";
  • presence of the logo "Mozzarella di Bufala Campana" showing the extremes of law (D.P.C.M. 5/10/1993 and Reg. EC 1107/96), and the authorization number issued by the Consorzio di Tutela;
  • whether the community PDO logo;
  • "Guaranteed by the Ministry of agriculture and forestry in accordance with art. 10 of Reg. EEC 2081/92".

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