Mozzarella is probably one of the most famous Italian products with Pizza, Grana and Parmigiano cheese, and pasta.
It’s an old tradition that seems to relate to the 15th century, where we can first find it in a cooking book from someone named Scappi. You can find the full history here.
The best artisanal mozzarella is obviously found in the Campania and Lazio regions although good quality ones are also found in other regions of Italy lately.
Only those made from buffalo milk should be named as Mozzarella, with the cow milk ones named ‘Fior di latte’, although most italians now use the term widely to identify both kinds.
We use Mozzarelle and Fior di Latte as an ingredient for pizzas, caprese (sliced mozzarellas and tomato salad, with olive oil, origan and salt) but I enjoy eating it plain as an apple, sucking the juice inside at every bite.
If you pay my country a visit, you should really try artisanal buffalo mozzarella, as you probably won’t find it anywhere else in the world.