The Mozzarella di Bufala Campana from Battipaglia - Caseificio Esposito comes fresh every Monday directly from Battipaglia, ready to join the tables of your houses. Endowed with intense flavor, high milk content and tenacious texture, like every Bufala Campania buffalo mozzarella to perfection.

With the hot summer season the desire of a fresh meal has become stronger and stronger, so than why not trying with a craft Mozzarella di Bufala Campana from Battipaglia - Caseificio Esposito? Fresh, healthy and tasty, directly from Battipaglia, the Mozzarella di Bufala Campana dop arrives every Monday and Thursday in order to guarantee the most possible freshness of the Italian Buffalo Mozzarella. Available in the different formats as the small bites, the aversana and even the braid, rigorously hand made with local fresh milk as a tradition of the high quality Battipaglia Mozzarella di Bufala.

Moving the tastes of a traditional recipe to another dish reinterpreting them is a winning strategy. As it is for the risotto Acquerello - Carnaroli Rice with the aubergines parmigiana flavours, where the tomato sauce turns into confit Pachino cherry tomatoes, the aubergines are smoked and then cooked quickly in a pan with a little drizzle of evo oil. The fiordilatte mozzarella (or buffalo mozzarella if you prefer) is blended adding a little of milk becoming a cream used at the end to cream the risotto, while for the –basil a simple emulsion by blanching it, then in water and ice and finally blending it with evo oil and a little water.

The taste of a real Campania Buffalo Mozzarella pdo made by an artisanal cheese producer is sp difficult to forget. Unfortunately the geographic distance, together with the necessity of being fresh of the product itself, make the availability of this product difficult, but don’t worry, we of OIP can help you. Every Monday the Campania buffalo mozzarella pdo of the artisanal mozzarella producer Caseificio Esposito in Battipaglia reaches our warehouse and it is immediately sent to you home, in order to make the product as fresh as possible. Try the Treccia of Mozzarella di Bufala di Battipaglia - Caseificio Esposito, an exceptional format to share with your family and friends.

Every Sunday and Wednesday evening fresh Campania buffalo mozzarella dop is made by the artisanal Caseificio Esposito, so to arrive the morning after at our warehouse ready to give you the original taste Campania as fresh as possible. Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito is hand made, using only local buffalo milk without any addition of any additive, to have a real genuine and tasty product.

Have you ever tried Smoked Buffalo Provola from Battipaglia - Caseificio Esposito? It is a typical Italian cheese made in Campana from buffalo milk, the process is the same as the buffalo mozzarella one but it ends with a final smoking. The result is an awesome buffalo mozzarella with a final smoked touch which gives it a taste you will immediately fell in love with. It can be eaten as an appetizer natural as it is or you can combine it in your recipes, the smoked buffalo provola sides particularly well with sausage, guanciale or pancetta (#bacon) and with potatoes too. If simply take a pan a put together potatoes, smoked provola and pieces of sausage an cook in the oven it will truly amaze you!

If you want to make a really successful Italian pizza you need to start from real Italian good quality ingredients. For the dough try the Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera to give an exceptional aroma (only as an addition, because as a main flour this type only is not enough "strong" to levitate as a pizza), the real artisanal Campania buffalo mozzarella Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito or the Apulian Mozzarella Fiordilatte - Caseificio Voglia di Latte. You can't do it without San Marzano tomatoes DOP - Agrigenus a real DOP, an excellence which has been awarded as the best San Marzano tomato and the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore is fundamental too Also the other ingredients are important, we're suggesting you some pairings: -Pizza with Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, potatoes and Guanciale (jowl bacon) - La Cinta di Guido. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito and after the cooking add Apulian Stracciatella - Caseificio Voglia di Latte and 1/2 boneless San Daniele DOP raw ham - Il Camarin. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito, Gorgonzola DOP and 'Nduja of black calabrian pig - Consorzio Nero di Calabria.

Today we are going to tell you an ancient story from the south Italy, the freselle story. The freselle or friselle origin dates back to the XIV century as a true popular food, in fact at first they were only slices of stale bread which we're cooked in the oven again to toast and then when they got dampened with some current water they become ready again to be eaten sided with fresh vegetables. Freselle were also known as the sailor's food, in fact as sailors had to face long voyage, so the friselle were adapt as they never go bad because they can't dry out. Freselle are a typical summer recipe as they're quick, simple, they don't contain fats and they are garnished with fresh vegetables and other ingredients like anchovies or mozzarella, so, her's our recipe. Ingredients: 4 freselle, 6 leaves of basil, 1 red garlic clove, 400 g of cherry tomatoes, 30 g of ancovy filets under oil, extra virgin olive oil, oregano, salt. Dumped the freselle with cold water and cut the cherry tomatoes into small pieces. Put the cut tomatoes in a bowl seasoning them with the EVO oil, salt, oregano, Cut the anchovy filets into small pieces and put them with the tomatoes salad adding also half of the garlic clove after having squashed it and the basil leaves broken into pieces by hand (if you used the knife they would get back) and finally season with salt. Mix all together to amalgamate well the ingredients and put them on the friselle. Why don't eat freselle with a fresh Campania buffalo mozzarella? You'll have an exceptional combination for you fresh summer meals.

Today we start in our flash news section the recipes column, as our web site name we will write only Italian recipes. The first one is a very historical and tasty Italian street food, we're talking about the original Mozzarella in Carrozza. The origin this recipe dates back to the XIX century, it was invented to avoid wasting when ingredients began to be less fresh, so people tried to put this spun curd cheese between two slices of stale home made bread and frying it: the result was outstanding! Ingredients for four people: a 350g Buffalo Mozzarella (the only kind allowed!); 8 slices of home made or natural Italian bread, 2 eggs, 4 anchovy filets in EVO oil#, flour, oil to fry. Cut the mozzarella into slices and make it drain, eliminate the bread crust. Put the mozzarella slices on the bread slices and add the anchovy filets, close with another bread slice and push them together. Pass the stuffed bread first into flour and then into whisked eggs; warm abundant frying oil and ,as soon as it reaches the temperature, fry the mozzarella in carrozza. Drain them and serve them well hot!

Our Buffalo Mozzarella from Campania are always fresh, get one hand made mozzarella on your home table.