Fresh, soft and unmistakable, mozzarella is one of the best-known products of Italian gastronomy. It is a fresh stretched-curd cheese, historically associated with southern Italy and particularly with Campania, but today produced in several Italian regions and appreciated around the world.
Its main characteristic is its elastic, moist texture, with a delicate, milky and slightly acidic flavour. This versatility makes it a star ingredient in both raw and cooked preparations.
An Ancient History
The origins of mozzarella cannot be traced back to a single date. The earliest documentary evidence of products related to its ancestors dates back to the 12th century. According to the Consortium for the Protection of Mozzarella di Bufala Campana PDO, some manuscripts mention that the monks of the monastery of San Lorenzo in Capua offered pilgrims a cheese called mozza or provatura.
The word “mozzarella”, on the other hand, appears in a culinary source from 1570, the Opera by Bartolomeo Scappi, a chef at the papal court. The term is traditionally linked to mozzatura, the process by which the stretched curd is manually separated to obtain individual pieces.
Over the centuries, production and consumption gradually spread to central and other parts of Italy.
The Connection with Campania and Buffalo Mozzarella
Campania is one of the historically most important areas for mozzarella production, especially for mozzarella made from buffalo milk.
The history of buffaloes in Italy is also not completely certain: there are several theories about their introduction, while the earliest documentary evidence of their presence in the country dates back to the 12th–13th centuries.
The most famous speciality is Mozzarella di Bufala Campana PDO, made exclusively from buffalo milk and protected by the European PDO designation since 1996. The production area includes municipalities in the provinces of Campania, Lazio, Puglia and Molise, according to the production regulations.
Shapes and Types of Mozzarella
Mozzarella comes in different varieties depending both on the type of milk used and the shapes in which it is produced.
Mozzarella di Bufala Campana PDO is made exclusively from buffalo milk according to specific production regulations. It is distinguished by its soft texture, smooth surface and more intense, aromatic flavour.
Fior di latte, made from cow’s milk, has a more delicate flavour and is the most widely used variety on Italian tables and in pizza-making. Among the certified quality products is also Mozzarella di Gioia del Colle PDO, made from cow’s milk in certain municipalities in Puglia.
Alongside the two main varieties, there are also local products made from sheep’s or goat’s milk, which are much less widespread and linked to specific cheesemaking traditions.
In terms of shape, mozzarella is available in numerous sizes. In addition to the classic spherical shape, there are bocconcini, ciliegine, nodini, hand-braided trecce, and larger formats intended for family consumption or food service. There is also a smoked version, produced through a smoking process that gives it a more pronounced aroma.
Burrata, on the other hand, should not be confused with mozzarella: although it also belongs to the family of stretched-curd cheeses, it is a distinct product, characterised by a stretched-curd outer shell containing a creamy filling of stracciatella and cream.
How It Is Made
Mozzarella is made using the stretched-curd technique. The milk is coagulated and the resulting curd is formed into a mass that is subsequently worked with hot water.
During stretching, the curd becomes elastic and can be shaped into the desired forms. The cheesemaker then carries out the mozzatura, separating the individual pieces.
The mozzarella is finally preserved in preserving liquid, which helps maintain its moisture, texture and organoleptic characteristics. For traditional TSG mozzarella, the production regulations require packaging in contact with a preserving liquid consisting of water, with salt optionally added.
How to Serve It
Mozzarella is the star of the Caprese salad, with tomatoes, basil and extra virgin olive oil, but it also pairs well with prosciutto, bread, vegetables and other ingredients from Mediterranean cuisine.
When cooked, it becomes stringy and creamy and is used on pizza, in calzoni, lasagne, baked pasta dishes and aubergine parmigiana. One of the most indulgent preparations is mozzarella in carrozza, breaded and fried.
Fior di latte is often chosen for pizza, while buffalo mozzarella can be used in specific preparations depending on its characteristics and the recipe.
What to Drink with Mozzarella
Its delicate character pairs well with fresh, mineral white wines, such as Fiano di Avellino, Greco di Tufo and Vermentino. Sparkling wines, such as Prosecco, and young rosé wines are also interesting choices.
With pizza and more flavourful preparations, a light-coloured beer can also work well, especially when looking for a fresh and unobtrusive pairing.
How to Store It
Fresh mozzarella should be stored according to the instructions on the packaging and under the temperature conditions specified by the producer. It is important to keep it in its preserving liquid until it is ready to be consumed.
Before serving, especially if it has been refrigerated, it can be left out of the refrigerator for a short period under appropriate hygienic conditions, allowing it to warm slightly and making its texture and aromas easier to appreciate. Alternatively, the entire sealed bag can be placed in a container of warm water for a few minutes.
An Italian Symbol Around the World
From the ancient productions of southern Italy to contemporary cuisine, mozzarella has long since crossed Italy’s borders. Its international popularity has also been boosted by the success of pizza and Italian cuisine.
Today, it is produced in numerous countries, but Italy’s protected products tell the story of a heritage shaped by territories, raw materials, production techniques and the expertise of cheesemakers.
Mozzarella therefore remains one of the most representative products of Italian gastronomy: simple, versatile and deeply connected to the country’s food culture.