Mozzarella is the main product, but there is much more: the buffalo supply chain represents a decisive sector for the economy of Campania, where 80 percent of the entire buffalo heritage is bred. A strategic sector for wealth and employment, which has about 11 thousand workers. A growth that has not been stopped by the pandemic.
Mozzarella cheese is the staple of campania, but its importance goes far beyond that: for the region, which houses the majority of the country's buffalo herd (80%), the buffalo industry is a decisive industrial sector for its economy and a strategic sector for enrichment and employment, with about 11,000 employees. Even in the era of the epidemic, the buffalo industry has not stopped moving forward, but has continued to grow and develop.
And the supply chain will be the protagonist of the "Bufala Fest", scheduled on the seafront of Naples from 9 to 17 July. Nine days dedicated to taste, art and culture for an event that in the last pre-pandemic edition saw the presence of over 300 thousand visitors.
From 9 to 17 July, the Buffalo Festival, which is expected to take place on the Promenade off the coast of Naples, will focus on the buffalo industry – a nine-day feast of taste, art and culture that attracted more than 300,000 people in the last edition before the pandemic.
Not only the food at the center of the days on the seafront: a wide program of shows with music and comedy, the show cooking of the great chefs and several themed talks with operators, experts and representatives of the institutions. At the center of the days the concept of sustainability: the consumer is in fact increasingly attentive to social, technological, economic and even food changes.
The Buffalo Festival is not just about food: a series of musical and comedy performances, chefs' cooking shows and interviews with industry insiders, experts and institutional representatives will all be featured. Given today's growing consumer focus on social, technological, economic and food changes, this year's Buffalo Festival will also focus on the concept of "sustainability".
Mozzarella cheese sandwich
Mozzarella in a carriage
When you think of a variant of fresh mozzarella, this is one of the most traditional recipes. Mozzarella in carrozza was born in Naples: simple to prepare, it is one of the cult fried foods in the best fryers. The mozzarella is cut and inserted between two slices of cafone bread, breaded in flour and beaten egg and then fried.
Among the various specialties made from fresh mozzarella, the mozzarella cheese sandwich is one of the most traditional ways to eat. Born in Naples, the Mozzarella cheese sandwich is simple to make and is one of the most sought-after snacks in the fried shop. Slice the mozzarella cheese, sandwiched between two slices of country bread, covered with flour and egg mixture and fried.
Mozzarella meat stuffed rolls
Stuffed mozzarella
In some dairies you can find stuffed mozzarella. It is a sheet of mozzarella, in Naples called pettola, which is usually filled with raw ham and rocket and then rolled up. The stuffed mozzarella is sold whole or in slices and is an excellent appetizer.
In some dairy factories, we can find mozzarella meat rolls. It is usually made by wrapping raw ham and arugula in a thin slice of mozzarella cheese (called pettola in Naples) and rolling it up. It can be sold in whole or piecemeal, and it is a good starter.
Neapolitan omelet
Neapolitan filoscio
If you're running out of ideas or you've got some mozzarella from the day before in the fridge, this is a great recycling recipe. To the classic egg omelette just add mozzarella cut into chunks that, once in contact with the heat of the pan, begins to melt and makes your omelette even tastier.
If you can't think of what to do or have a little mozzarella left in the fridge the day before, this is a great way to recycle it. Just add small slices of mozzarella cheese to the regular omelet, and as soon as the cheese touches the heat of the pan, it will begin to melt, making the omelet even more delicious.
Mozzarella skewers
Mozzarella skewers
If in summer you let yourself be taken by laziness and you do not really want to cook or light fires for the heat, this is the right dish. Cut the mozzarella into chunks, diced ham, cherry tomatoes and melon always in cubes and on wooden toothpicks alternate all the ingredients. A fresh, light and delicious dish, especially if you choose the right products.
If you're too lazy to cook on a sweltering summer, you're the right one. Mozzarella cheese, ham, tomatoes and melons are cut into small pieces and interspersed with strings on small wooden skewers. This is a refreshing and delicious dish, especially when the ingredients are carefully selected.
Reverse the pizza
Pizza on the contrary
The chef Rosanna Marziale has created this recipe now characteristic of her cuisine, the pizza on the contrary, an original proposal that recalls the flavors of Neapolitan pizza. The basis of this singular pizza consists of mozzarella, accompanied by San Marzano tomato, crispy cafone bread and basil.
Chef Rosana Marzial created this reversed pizza, which is now a staple of its menu, an original dish reminiscent of the flavors of Neapolitan pizza. The base of this special pizza is mozzarella cheese, topped with San Mazzano tomatoes, crispy country bread and basil.