Mozzarella - The largest boutique for Italian quality food

Presentazione mozzarella

Prodotti collegati a mozzarella

PIZZA MARGHERITA - M.E.G.I.C. PIZZA

Pizza Margherita 360 gr.

6.67 €

Pomodoro insalataro - Italia

Tomato Insalataro 1Kg

4.08 €

Apulian Nodini mozzarella fiordilatte - Puglia Sapori e Dintorni

Nodini fiordilatte pugliesi 50 gr. in conf. da 250 gr.

4.96 €

Bocconcini di latte di Bufala - Caseificio Esposito

Caseificio Bel Fiore - Fiordilatte di Agerola

Caseificio Bel Fiore Fiordilatte di Agerola - 500g

6.50 €

Caseificio Il Casolare - Fabula Formaggio Molle di Bufala in Crosta Fiorita

Caseificio Il Casolare Fabula Fabula Buffalo Soft Cheese in Flowered Rind - 300g

10.70 €

Caseificio Il Casolare - Mozzarella di Bufala Campana DOP 1Kg

Caseificio Il Casolare Mozzarella di Bufala Campana DOP (PDO Buffalo Mozzarella) - 1Kg

20.00 €

Caseificio Il Casolare - Mozzarella di Bufala Campana DOP 250g

Caseificio Il Casolare Mozzarella di Bufala Campana DOP - 250g

5.50 €

Caseificio Il Casolare - Mozzarella di Bufala Campana DOP 2x125g

Caseificio Il Casolare Mozzarella di Bufala Campana DOP (PDO Buffalo Mozzarella) - 2x125g

5.50 €

Caseificio Il Casolare - Mozzarella di Bufala Campana DOP 500g

Caseificio Il Casolare Mozzarella di Bufala Campana DOP (PDO Buffalo Mozzarella) - 500g

10.90 €

Caseificio Il Casolare - Mozzarella di Bufala Campana DOP 5x50g

Caseificio Il Casolare Mozzarella di Bufala Campana DOP (PDO Buffalo Mozzarella) - 5x50g

5.50 €

Caseificio Il Casolare - Mozzarella di Bufala Campana DOP Affumicata 250g

Caseificio Il Casolare Mozzarella di Bufala Campana DOP Affumicata (PDO Smoked Buffalo Mozzarella) - 250g

6.00 €

Caseificio Il Casolare - Mozzarella di Bufala Campana DOP Affumicata 500g

Caseificio Il Casolare Mozzarella di Bufala Campana DOP Affumicata (PDO Smoked Buffalo Mozzarella) - 500g

11.30 €

Caseificio Il Casolare - Mozzarella di Bufala Campana DOP Affumicata 500g

Caseificio Il Casolare - Mozzarella di Bufala Campana DOP Affumicata 1Kg

26.40 €

Caseificio Il Casolare - Mozzarella Fior di Latte 250g

Caseificio Il Casolare Mozzarella Fior di Latte - 250g

3.90 €

Caseificio Il Casolare - Treccia di Mozzarella di Bufala Campana DOP 1Kg

Caseificio Il Casolare Treccia di Mozzarella di Bufala Campana DOP (PDO Buffalo Mozzarella) - 1Kg

20.00 €

Caseificio Il Casolare - Treccia di Mozzarella di Bufala Campana DOP 250g

Caseificio Il Casolare Treccia di Mozzarella di Bufala Campana DOP (PDO Buffalo Mozzarella) - 250g

5.50 €

Caseificio Il Casolare - Treccia di Mozzarella di Bufala Campana DOP 500g

Caseificio Il Casolare Treccia di Mozzarella di Bufala Campana DOP (PDO Buffalo Mozzarella) - 500g

10.90 €

Fattorie Garofalo - Mozzarella di Bufala Campana DOP

Fattorie Garofalo Mozzarella di Bufala Campana DOP - 250 g.

4.40 €

Francia - Mozzarella di Bufala Campana DOP

Francia Mozzarella di Bufala Campana DOP - 200 g.

4.20 €

Mandara - Mozzarella di latte di Bufala

Mandara Mozzarella di latte di Bufala - 200 g.

4.20 €

Mandara - Mozzarella di latte di Bufala senza lattosio

Mandara Mozzarella di latte di Bufala senza lattosio - 200 g.

4.20 €

Mozzarella Affumicata a Filone- Caseificio Spinelli

Mozzarella Affumicata a Filone- 2,5 kg.

42.96 €

Mozzarella di Bufala Campana P.D.O - La Contadina

Mozzarella di Bufala Campana P.D.O -pz 1 x 250 gr.

6.96 €

All formats

Mozzarella di latte di bufala senza lattosio - La Contadina

Mozzarella di Bufala Campana Senza Lattosio - 2 x 125 gr.

7.96 €

Mozzarella Fiordilatte - Puglia Sapori e Dintorni

Mozzarella Fiordilatte - Caseificio Voglia di Latte - 250 gr.

5.96 €

Mozzarella for pizza

Mozzarella for pizza - 1 Kg.

14.50 €

Mozzarella tagliata a Julienne - Caseificio Spinelli

Mozzarella tagliata a Julienne - 2.5 kg.

31.96 €

Smoked Buffalo Provola from Battipaglia -

Provola di Bufala Affumicata di Battipaglia - 250 gr.

6.96 €

All formats

Treccia Mozzarella di Bufala Campana P.D.O - La Contadina

Treccia Mozzarella di Bufala Campana DOP - 250 gr.

7.96 €

All formats

Vallelata - Mozzarella di Bufala Campana DOP

Vallelata Mozzarella di Bufala Campana DOP - 180 g.

4.00 €

Apulian Fior di latte mozzarella from Andria - Caseificio Olanda

Out of stock

Apulian fiordilatte trecce di mozzarella (mozzarella braid) - Caseificio Olanda

Out of stock

Aversana di latte di bufala 500gr.

Out of stock

Bocconcini di Mozzarella - Caseificio Pugliese

Out of stock

Bocconcini di mozzarella di latte di bufala

Out of stock

Bocconcini di Mozzarella Pugliesi - Caseificio Montrone

Bocconcini di Mozzarella Pugliesi - 30 gr. in conf. da 250 gr.

4.96 €

Caseificio Montrone - Burrata di Andria IGP 300g

Caseificio Montrone Burrata di Andria IGP 300g -

6.96 €

Long Mozzarella for Pizza - Caseificio Pugliese

Out of stock

Mozzarella di latte di bufala

Out of stock

Mozzarella di latte di Bufala - Caseificio Esposito

Out of stock

Nodini di Mozzarella - Caseificio Pugliese

Out of stock

Trecce di Mozzarella - Caseificio Pugliese

Out of stock

Treccia di Mozzarella di latte di Bufala - Caseificio Esposito

Out of stock

Il Borgo - Campania Sugo di Pomodoro con Mozzarella

Il Borgo Campania Sugo di Pomodoro con Mozzarella - 520 gr.

4.54 €

Gnocchi ripieni mozzarella/pomodoro Patarò

Gnocchi ripieni mozzarella/pomodoro Patarò - 400 gr.

5.74 €

Post inerenti mozzarella

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.

OIP
26/03/2020 19:46:02

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.

OIP
08/07/2019 08:43:31

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.

OIP
28/03/2019 09:46:12

Puglia Sapori e Dintorni (Bari) will be our direct supplier as it concerns the burrata, stracciatella and many other products from the Apulian cheese making tradition. A craft company that makes the handwork and the selection of the freshness of the raw materials, to give the customer a final product enclosing the best of the Apulian tastes. The strong suit of the Burrata pugliese - Puglia Sapori e Dintorni resides in the perfect mozzarella/panna ratio, that makes balanced both for the consistency and the taste, which is a fundamental characteristics in a fresh product. Indeed, when you taste it, the mozzarella outside proves to be thick at the right point, the inside is creamy at the right point and not excessively compact, making lighter the whole complex.

OIP
22/01/2019 09:25:48

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.

OIP
07/10/2018 12:23:25

Stracciatella is a typical fresh cheese of the Apulian tradition, originally born from the rests of the mozzarella making process, but with the passing of time it has become an authentic gastronomic speciality thanks to its delicate flavor and creaminess. Apulian Stracciatella - Caseificio Voglia di Latte is shipped exclusively every Monday and Wednesday, produced the night before by the Apulian cheese producer Voglia di Latte to guarantee the best freshness. It is obviously good natural as it is with some cold cuts, but it is a great alley for you recipes too. For example in a dish of Spaghetti - Pasta Bossolasco with sauce made up of Pachino Cherry Tomatoes and a little of 'Nduja of black calabrian pig - Consorzio Nero di Calabria to contrast the stracciatella sweetness and finally some Sicilian crushed and seasoned green olives Nocellara del Belice - Az. Agricola Melia as a garnish.

OIP
12/09/2018 11:46:59

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.

OIP
29/06/2018 19:51:35

For the people who, sometimes, have no time for cooking, the frozen pizza can be a convenient solution. Even if the products that can be found in the supermarkets are often not high quality ones. We've selected for you PIZZA MARGHERITA - M.E.G.I.C. PIZZA. A pizza sealed in modified atmosphere, so not frozen, that preserves, thanks to this method, all the taste and organoleptic properties, as it has been just made without the use of any preservative. The ingredients are high quality ones, from the durum wheat flour 0 type, to the tomato and the fior di latte mozzarella (not always used in the pizzerias yet) 100% Made in Italy. It keeps for 20 days, it is also possible to frozen it in order to make it keep longer. To bring out the flavours and aromas during baking, preheat the oven at 250°C and place the pizza directly on the oven grill. Thereafter bring the oven temperature down to 220°C and let it cook for 6 to 8 minutes depending on whether you prefer a soft or crispier pizza base. As an alternative, you can place it in a pan for 8 to 10 minutes maximum.

OIP
02/03/2018 12:06:04

If someone asked me a product that perfectly represents freshness and real Italian taste I would answer Apulian Burrata - Caseificio Voglia di Latte for sure. It is a fior di latte mozzarella shell containing an outstanding stracciatella heart that is to say a fresh stretched curd cheese. Its invention dates back to 1956 when a cheese making artisan called Lorenzo Bianchino had to deliver the fresh milk to the surrounding villages was forced to remain in a shelter due to a storm . So he prepared the mozzarella and used it to protect the fresh milk and cream to conserve it finally closing it with two strings of straw: giving birth to a true treasure of the Italian gastronomic culture. Burrata is exceptional on toasted bread with some cold cuts, or on a pizza with culatello or raw ham; it also pairs very good with shrimps and anchovies.

OIP
28/01/2018 15:10:05

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!

OIP
21/07/2017 11:21:50

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.

OIP
14/07/2017 11:26:06

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.

OIP
12/06/2017 10:22:30

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!

OIP
18/05/2017 11:32:32

The Mozzarella ways is a festival which is taking place in Pestum the 19 and 20 of April celebrating its 10th anniversary. The gastronomic congress which promotes the Campania territory.