/ Our magazine / Zizzona di Battipaglia: Campania's dairy art strikes again
/ Our magazine / Zizzona di Battipaglia: Campania's dairy art strikes again
Is there anyone who doesn't know, or at least hasn't heard of the zizzona di Battipaglia? We are talking about a true masterpiece of Campanian dairy art that embodies the utmost realization of culture, traditions, and experience.
The zizzona di Battipaglia has a bright present and an even more radiant future because, being an artisanal product that is rooted in the traditions of an entire community, not to mention that it is a true explosion of flavor and genuineness, it will never cease to fascinate the eyes and palates of food lovers. Let's get to know it a little better now.
The zizzona di Battipaglia is, in simple words, a variant of the even more famous mozzarella di bufala campana, a product that received DOP certification in 1998.
In particular, the mozzarella zizzona di Battipaglia was created by a cheese factory in the town of Battipaglia, in the province of Salerno, and since then, thanks also to its appearance in an Italian film a few years ago, it has grown in terms of popularity.
Thus, being a cousin of the more famous mozzarella di bufala campana DOP, the mozzarella zizzona will win you over with its delicate yet versatile and genuine flavor. We can therefore define the zizzona di Battipaglia as a fresh spun cheese and soft.
But is there a difference between cow's milk and buffalo milk that makes these mozzarella types different from others? The answer is yes because, we must say, the cow and buffalo are indeed two different animals, not two breeds of cattle like Pezzata or Chianina, and thus the milk, necessarily, turns out to be different.
The main difference, however, lies in the composition of the milk: cow's milk is composed of about 87% water, while buffalo milk is about 81%. What does this mean?
First of all, buffalo milk is visually more opaque than cow's milk, but, above all, due to a higher concentration of fats within it, it turns out to be much more flavorful and thus suitable for the typical cheese processing.
The name of the zizzona di Battipaglia comes from its particular shape, a characteristic that distinguishes it from other Campanian buffalo mozzarella.
Generous shapes that resemble those of an abundant female breast with a nipple at the center, as it happens, in the Campanian dialect, "zizza" means breast, a symbol of fertility and abundance since antiquity.
The zizzona di Battipaglia is a particular type of buffalo mozzarella and, as such, is prepared following the process that names this type of cheese.
Fresh, whole buffalo milk, strictly from Italian Mediterranean breed and delivered to the cheese factory no later than 60 hours after milking, is coagulated by adding natural starters from previous processing once heated to around 34°C.
The resulting mixture, that is the curd, is then broken up until grains of approximately the size of a golf ball are obtained and allowed to mature in whey for about 5 hours.
Once this time has passed, the curd is cut into spun strips in water at a temperature of 95°C and finally "mozzated" by hand to obtain the desired size and shape: it is indeed this phase of the processing that gives the mozzarella its name.
The obtained pieces are then transferred first into cold water and then salted in brine for varying time intervals. And here is our beloved mozzarella zizzona, with its imposing and rounded shape, of porcelain white color.
The outer pasta layer is thin and elastic, but upon cutting, it turns out to be melting, truly a soft heart of milk that becomes an irresistible temptation.
The mozzarella zizzona, like all fresh mozzarella, should always be kept in its liquid fresh but out of the fridge, unless the days are excessively hot.
To enjoy its flavor fully, before consuming it, it would be a good idea to place it, closed in its bag, in a container with warm water until it reaches a temperature of 20°C, which is optimal for enjoying it in all its deliciousness.
Caution: traditional zizzona di Battipaglia should be consumed within a couple of days from the purchase date.
The zizzona di Battipaglia is excellent when consumed pure, so as to capture all the nuances of its enveloping and distinctive flavor. That said, we cannot certainly refrain from mentioning that the zizzona di Battipaglia can also become the star of easy and quick yet extremely delicious recipes.
Perfect with prosciutto crudo or fiocco and cherry tomatoes, but also on pizza or for tasty and succulent appetizers. Why not? Even in a platter of fresh cheeses paired with a Mantuan quince or fig mustard.
Its moderately savory flavor, accompanied by fresh aromatic notes with a slight acidic tendency, pairs perfectly with white wines.
We can suggest a Conegliano Valdobbiadene Prosecco Millesimato Superiore DOCG, dry for those who love bubbles, or a Friuli Colli Orientali DOC or a Valdarno Di Sopra Chardonnay DOC from Tuscany, but also a Bianco Beneventano IGP to stay in Campania.
In reality, there are many recipes that can be prepared with the zizzona di Battipaglia, just let your imagination run wild!
Where to buy zizzona di Battipaglia can become a recurring question also because it is not easy, if residing outside the production area, to find the original zizzona mozzarella and even more fresh. Don't worry: we at Spaghetti & Mandolino have got you covered!
On our e-commerce, you will indeed find the unparalleled fresh zizzona di Battipaglia where you can purchase it and receive it conveniently at your home. What are you waiting for? Try it!
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