If you’ve ever had Buffala Mozzarella, then you know what love tastes like. Our pizza consultant Anthony Mangieri of Una Pizza Napoletana says that Bufala Mozzarella has “the magic” other mozzarella cheese doesn’t.
While regular mozzarella is made with cow’s milk, Bufala or Buffalo, Mozzarella (not to be confused with the spiciness of buffalo wings) is made with milk from Italian water buffalo. What’s the difference? The taste (aka the magic). The milk from water buffalo is creamier, and while not very good for having with a bowl of cereal, it’s perfect for making one of Italy’s most desired cheeses. Bufala Mozzarella is so valued, the “Mozzarella di Bufala Campana” Association monitors production quality and location, making sure producers comply with the government declared DOC (Designation of Origin) status Bufala Mozzarella was given in 1993.
That said, it’s no surprise that Pizza Napoletana and Bufala Mozzarella are a match made in heaven (or in this case, Italy). “When you take it out of the oven,” says Mangieri “the pizza looks like it has some life. It’s shiny and glistening.” Bufala Mozzarella melts differently on the pizza, and in turn adds a delicious, truly Italian taste to the Pizza Napoletana experience. There are people around the world, including a few in the US, that are trying to produce Bufala Mozzarella. But staying true to form, we import all our Bufala Mozzarella from Italy to ensure that it has the magic we’re looking for; we wouldn’t dream of using any ingredients short of magical in making our Pizza Napoletana, “The Best Pizza in New Jersey.”