Mozzarella is one of the most popular kind of cheese. By making Mozzarella especially is famous city Amaseno in the Italian region Lazio.

In this time of year, people throughout Italy enjoy Caprese salad, which comes from the island of Capri and is made of tomatoes, mozzarella and fresh basil.

To make good Caprese salad, you must have good mozzarella and the best is “mozzarella di buffalo” (Italian: mozzarella di bufala), made from the milk of the domestic water buffalo. There are various legends to explain how water buffalo found their way to Italy, but history is clear that they have produced fresh cheese from said buffalo since at least the 12th century. The highest quality buffalo mozzarella is the “Mozzarella di Bufala Campana” trademark. Mozzarella is round, its surface is smooth and shiny and its colour is porcelain white. The weight varies between 50 and 500 grams and when chewed it has a rather rubbery elasticity.

Buffalo mozzarella is enjoyed with pasta, calzone, vegetables, salads, on pizza (a low moisture content buffalo mozzarella is preferred), on grilled bread, or by itself accompanied by olive oil.

The digestive system of water buffaloes permits them to turn low grade vegetation into rich milk which, due to its higher percentage of solids, provides higher levels of protein, fat and minerals than cow’s milk.

There is a mozzarella made from cow’s milk, or smoked mozzarella, but the best is “mozzarella di buffalo”!.

A new restaurant concept Obika’  Mozzarela bar, centers its offering on the Mozzarella di Bufala Campana DOP, together with the research of recipes and artisanal products typical of the Italian tradition and characterized by very high quality. Obika’ is already in Roma, Milano, Turin, Firenze, London, New York, Tokyo…