Campania buffalo mozzarella Dop Rivabianca: Italian magic on the table.

From Paestum the true Mozzarella di Bufala Campana DOP…hand-stretched! The first Buffaloes arrived in the Sele plain where the beautiful Paestum flourished and thrived; some say they were left as an inheritance by the army of Pyrrhus, others thanks to the Lombard king Agilulfo in the 6th century A.D.

Here operates the Rivabianca cooperative of Paestum, one of the most interesting realities in the entire production of the denomination. A story of producers in love with their land who continue the path of preserving the history and cheesemaking tradition of Cilento. The cooperative Rivabianca, born from the initiative of several farmers from the Piana di Paestum, with years of experience in buffalo breeding, ensures that its products are made with freshly milked milk, coming exclusively from the farms of its members in full compliance with all health directives in the matter.

This is a mozzarella still hand-stretched that retains all the characteristics of elasticity and flavor typical of this gem of Italian gastronomy.

Spaghetti&Mandolino will deliver it to your home at the best ripening period. Yes, because remember that the true Mozzarella di Bufala Campana DOP should never be eaten too fresh because it would be excessively rubbery. It should favor the formation of the crust that envelops the stretched pasta of the heart. For this reason, it is always recommended to eat it after two to three days from production. 
 

 

The mozzarella will be contained in its brine and thus in a "maternal" environment that preserves all its most typical organoleptic characteristics. When the mozzarella arrives, it will have three days of life. It is at its best moment!
 

If you want, you can put it in the fridge. The important thing is that when you eat it, you take it out of the fridge at least one or two hours before to bring it back to its ideal temperature of 15°C. Only at that point can you savor all the pleasant qualities for which it was designed. If you eat it cold straight from the fridge, you ruin everything!

 

Orders are made every week by Thursday evening at 6:00 PM

 

The mozzarella will ship on Monday morning, will arrive within 24 hours, and should travel at a temperature of 15°C, so it does not require special cold conditions. In fact, it should be avoided to cool it too much, otherwise the ripening process essential for enjoying it will be hindered. It will arrive in an airtight polystyrene container sealed with insulating tape. Upon arrival, you can keep it in a cool environment or in the refrigerator. 

Fabio De Vecchi