Il Casolare Dairy Farm
Childern of tradition
Mozzarella di bufala Campana PDO
A PDO in the PDO
Innovation and Tradition
of bufalo or vaccine milk
Il Casolare Dairy Farm
Our “Mozzarella di Bufala Campana Dop Il Casolare” is made in our buffalo farms a few kilometers from the dairy in Alvignano in the province of Caserta.
Our buffalo mozzarella is made according to tradition and respecting the norms of the “Mozzarella di Bufala Campana” consortium, using only fresh and whole Buffalo milk.
Produced fresh every day, it can be cut off by hand or by shaping machines that produce pieces of predetermined weight, from 10 grams for: perlina (bead), cigliegina (cherry), bocconcino (morsel) up to three kilograms for: trecce (braids) and nodini (knots). Buffalo mozzarella is one of the most imitated and reproduced foods in the world. Even in Italy it is often very difficult to understand whether what we are buying is a real mozzarella made with fresh buffalo milk. Unfortunately chemistry and technology today have tools to deceive even the most refined palates.
We want to explain you what “Bufala Campana PDO mozzarella” and what characteristics it has. First of all it is a fresh “pasta filata” (stringy cheese) made with buffalo milk from dairy farms of specific traditional areas. Buffaloes arrived in southern Italy around the year 1000, brought by Norman kings who created buffalo farms in Campania bringing the animals from Sicily, where they had been introduced by the Arabs. The first historical traces of this cheese date back to the 12th century when it was called “mozza” or “provatura”.
Anche in Italia è sempre molto difficile capire se quello che stiamo acquistando sia o meno une vera mozzarella fatta con latte di bufala fresco e purtroppo la chimica e la tecnologia oggi hanno strumenti per ingannare anche i palati più sopraffini.
Vogliamo provare a spiegarvi cos’è e quali caratteristiche ha la vera mozzarella di Bufala Campana DOP.
The mozzarella chosen by the most famous pizzerias in Italy
There are so many pizza chefs who choose our mozzarella and fiordilatte every day to enhance their pizzas.
We cannot name them all, but we are happy to list you some of the first who believed in us and continue to believe in since then: Franco Pepe of Pepe in grani and also his brothers’ pizzeria the Antica pizzeria Pepe, Gino Sorbillo, Enzo Coccia de La Notizia, Fratelli Salvo, Francesco Martucci of I Masanielli, Morsi and Rimorsi in Caserta and Aversa, Giovanni Santarpia, the pizzeria Dry in Milan, the very near Pizzeria Elitè by Pasqualino Rossi and the more distant O ‘fiore mio in Faenza and Zero81 in Treviso.
A man with a full and dark mustache, an open and sincere smile, a direct and friendly gaze.
Raised on buffalo mozzarella and books - he holds a degree in Business Economics and deals with
marketing and communication.
Mimmo's younger brother, he coordinates all the preparation and production of “Il Casolare”
Mimmo's wife, an iron lady with a very sweet look, who supports and endures him for many years.