Perhaps the Campania product most widely known is Mozzarella di Bufala, with DOP awarded by the European Union. Due to vast market demand and the scarce number of water buffalo, it is also however a product at risk of a âbufalaâ also Italian for scam. To avoid this, each wrapper carries the symbol of the protection consortium to guarantee its authenticity and geographic origin. The origin of the mozzarella â so called from the verb âmozzareâ to cut â probably goes back to the 12th century, while the buffalo was already part of the Campanian landscape in the 7th century. The true characteristic of this fresh cheese with a delicate taste is its consistency, which should be firm, slightly elastic and chewy. When cut, the centre of a true mozzarella di bufala 'weeps': an interior still be slightly serous, protected by a thin skin and it should be smooth, but not viscous. It should be preserved in its liquid for no more than 48 hours, preferably not in the refrigerator but in a cool and airy place. As well as the characteristic round form it is produced in braids, knots, nuts and cherries and there is also a smoked version.
It is not possible to talk about Campaniaâs gastronomy without mentioning the pizza. This palateâs delight was born in Naples, in honour of Queen Margaret. From simple baked product it became a fanciful, rich, surprising and always appreciated food.
