We the Italians December 28, 2014 - 50 | Page 30

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# 50 • DECEMBER 28 , 2014

# 50 • DECEMBER 28 , 2014

read more about #Italian Flavors

ITALIAN FLAVORS:

BUFFALO MOZZARELLA

H

istorical background
The origins of this cheese
are directly linked to the
introduction of buffaloes to
Italy: according to one of the
most credible suggestions, it
was the Norman kings who
promoted buffalo farming in
Southern Italy, in around 1000
AD, beginning from Sicily,
where the animals had been
originally introduced by the
Arabs. Used initially as working animals, because of their
hardy constitution, the buffaloes became valued over time
for the quality of their milk.
The product
The Mozzarella di Bufala
Campana is a fresh spun curd
cheese whose characteristic
features mainly derive from
the fresh buffalo milk produced in the area of origin,
which is particularly flavourful,
digestible and rich in proteins
and minerals. Known for its
typical spherical shape (up to
800 g), it can be produced in
different sizes, such as morsels, cherries, little eggs, knots
and braids (of up to 3 kg), and
also in smoked varieties.
The packaging must display
the “Protected Designation of
Origin” (PDO) trademark.
If not consumed immediately,

Mozzarella di Bufala Campana
PDO can be stored in a cool
place, kept immersed in its
preserving liquid. If placed in
the refrigerator, it should be
removed ahead of time and
served at room temperature,
to allow all its flavour to be
fully appreciated.
The Mozzarella di Bufala Campana PDO trademark is restricted to southern-central Italy:
the Region of Campania (the
entire provinces of Caserta
and Salerno, part of the province of Naples and Benevento); the Region of Lazio (some
municipalities in the provinces of Latina, Frosinone and
Rome); and a small part of the
province of Foggia (Apulia)
and Venafro (Isernia).

Interesting facts
Since its appearance in Italy,
the buffalo has not been
subject to any influence
from other breeds. This rare
example of genetic purity has
rightly earned it the specific
name of “Italian Mediterranean Buffalo”.
A female buffalo weighs an
average of 500 kg, gives birth
to one calf at a time, and has a
gestation period of 10 months, with 270 days of lactation.
Fresh forage, silage, and mineral and vitamin supplemen-

ts form the basis of their feed.
The term “mozzarella” comes
from “mozzare” (to cut off), a
process that consists in severing the spun curd with the
use of the thumb and forefinger.

BY CONSORZIO DI TUTELA DELLA
MOZZARELLA DI BUFALA CAMPANA
WITH MIPAAF
IMAGES © HTTP://COMMONS.WIKIMEDIA.ORG/WIKI/FILE:MOZZARELLA.
JPG. HTTP://COMMONS.WIKIMEDIA.
ORG/WIKI/FILE:BUFALA.JPG, HTTPS://
WWW.FLICKR.COM/PHOTOS/ANTHIMERIA/14642317086/SIZES/L

read more about #Studying (in) Italy

STUDYING (IN) ITALY:
STADIO OLIMPICO,
LIVING THE DREAM
W

hen we arrived in
Rome, our professor had
us write down three goals
we wanted to accomplish
during our semester in
Italy. My number one goal
was to get to Stadio Olimpico to watch A.S. Roma
play. This past week on
December 10, I saw Roma
play Manchester City in a
Champions League match
and the atmosphere was
like nothing I have ever
seen before.
Back in the United States,
soccer is one of the less
popular sports. Fortunately, my friends and I
share a common interest
in following various European soccer leagues and
teams. For me, the team
that I have followed for
the last couple years has
been A.S. Roma. Following
the players and the team
is something I enjoy and
take a lot of pride in. Also,
this made the experience
of seeing Roma play all
the more meaningful and
exciting.

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