Mozzarella di Bufala Campana DOP Rivabianca: the Italian magic on the table.

From Paestum, the true Mozzarella di Bufala Campana DOP… hand-pulled! The first buffalo arrived in the Sele plain where the beautiful Paestum flourished, some say left as a legacy by the army of Pyrrhus, others thanks to the Lombard king Agilulf in the 6th century AD.

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 lands who continue the path of preserving the history and tradition of Cilentana cheese-making. The Rivabianca cooperative, born from the initiative of some farmers in the Paestum plain with a long tradition of 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.

This mozzarella is still hand-pulled, maintaining all the elasticity and flavor characteristics typical of this jewel of Italian gastronomy.

Spaghetti&Mandolino will deliver it to your home at the best maturation period. Remember, true Mozzarella di Bufala Campana DOP should never be eaten too fresh, as it would be excessively rubbery. The formation of a crust around the filata dough must be favored. For this reason, it is always recommended to eat it two to three days after production.

Important Notes

The mozzarella will be contained in its brine, thus in a "maternal" environment that preserves all its typical organoleptic characteristics. When it arrives, the mozzarella will be three days old. It will be at its best!

If you wish, you can refrigerate it. The important thing is to take it out of the fridge at least one or two hours before eating to bring it to its ideal temperature of 15°C. Only then can you savor all the delightful qualities for which it was crafted. Eating it cold from the fridge ruins everything!

How to Order?

Orders are taken every week until Thursday evening at 6 PM.

How Will It Arrive at Your Home?

The mozzarella will ship on Monday morning, arriving within 24 hours, and should travel at a temperature of 15°C, so it doesn't require special cold conditions. In fact, it should be avoided from getting too cold, otherwise the maturation process essential for enjoying it well will be hindered. It will arrive in a hermetically sealed polystyrene container with insulating tape. Upon arrival, keep it in a cool place or in the refrigerator.

Fabio De Vecchi