The Mozzarella di Bufala is one of the foods that can not miss on an Italian table. Ingredient of many Italian recipes can be found in different shapes and sizes, such as: 'aversana, braid, treat and icing.
The buffalo milk is a fundamental but alone is not sufficient for the real mozzarella DOP. What else are we talking about? Years of tradition, passion and love for the territory and its products. Concepts are deep and complex to define in words but it is the mission of us Minnelea, bring it before on your phone/computer and then on your table the wonderful products that characterised Italy and the mediterranean Diet.

The Mozzarella di Bufala Campana

The Mozzarella di Bufala Campana does not need many introductions, is one of the icons of the Italian cuisine. The fresh cheese par excellence, made famous by the "pasta filata" cheese with an unmistakable flavour that distinguishes it from the mozzarella of cow's milk.

The ingredients are few and simple: whole Milk mozzarella, salt, rennet, and, of course, the experience and tradition of the masters dairy. The method of production has remained unchanged over the years, and will continue to be to provide the sweet taste and the aftertaste is particular that characterize the mozzarella di bufala campana.

Also the eyes want their part: the color of white porcelain, the look rounded and immaculate make buffalo mozzarella pleasing to the eye like few other foods. The drops of milk that flow to read during the cutting of the mozzarella make this a very scenic and give a touch of freshness to your dish.

Nutritional properties

Buffalo mozzarella, in addition to being delicious is also nutritious! In fact, it is rich in vitamins, protein, calcium and other nutrients. The mozzarella di bufala contains certainly lactose, but in small quantities, only 0.05 and 0.3 grams of lactose per 100 grams of product. Well below the tolerance thresholds, the minimum requirements for those who suffer from lactose intolerance.

Conservation

Being a product fresh and free of preservatives, the mozzarella di bufala should be eaten as soon as possible. To keep it is recommended to store it in the refrigerator, keeping it always to soak in its own liquid. Before use it can be left at room temperature for thirty minutes.

The history of Mozzarella di Bufala Campana

The first historical testimonies on the Mozzarella di Bufala coming from the XII century and speak of a fresh cheese called "mozza" which was given to the pilgrims by the monks of the monastery of Capua.
The name "crop" is probably derived from the process by which the dough sheet is severed between the thumb and index finger of the masters in the dairy sector.

The mozzarella di Bufala DOP is made exclusively with milk of Bufala Mediterranea Italiana". This breed of buffalo was officially recognized only in 2000, after years of selection and isolation from other varieties of buffalo.

Despite the hoax, the Italian is now recognised in its origin is uncertain. Some theories defend the indigenous origin of the buffalo Italian while others argue that our buffaloes were initially brought from India to Sicily by the arabs and later the Normans were transported in the centre of Italy.

Mozzarella dairy Lanzara.

Our mission is to bring on your table the best Italian products. If you're looking for the best mozzarella di bufala online we are pleased to introduce you to mozzarella dairy Lanzara of Battipaglia.
All the products are made from buffalo milk obtained from the buffaloes born and bred in Italy.

'aversana

The 'aversana is the queen of all Mozzarella di Bufala. This form is in fact the oldest and takes its name from the locality in which it is produced, from aversa to Battipaglia.

The'aversana is handmade and is available in denominations from 500 grams up to 3 Kg. Are the cuts larger ones that allow you to enjoy all the history and tradition of this fantastic product.

Don't miss the opportunity to taste also the'aversana smoked, always worked by hand, a true delicacy.

Braid

The braid of mozzarella di bufala campana is obtained by weaving the dough of mozzarella after its spinning.

This mozzarella di bufala in the shape suggestive is available in denominations of between 250 grams and 3 kg, will make a great impression on your table. Also available smoked.