A workshop to learn about the real mozzarella and an intervention on local food. It is one of the symbols of Made in Italy, known and loved all over the world. The Mozzarella di Bufala Campana Dop is presented at the Festival of Food Journalism.
The Protection Consortium, set up in the 1981, is the only body recognized by the Ministry of Agricultural, Food, Forestry and Tourism Policies (Mipaaft) for the protection, supervision, enhancement and promotion of Mozzarella di Bufala Campana Dop. Moreover, it is the only mozzarella on the market to have obtained the European recognition of the Dop: the production disciplinary provides exclusively fresh whole buffalo milk coming from the farms of the DOP area. It takes about 4 liters of buffalo milk to get 1 kg of buffalo mozzarella.
The word 'mozzarella' is considered by the international food law a generic term (such as pizza, pasta, etc.), used all over the world for products without any connection with historical, cultural or craft traditions. The PDO brand has made it possible to introduce the original product, its territory and above all the unmistakable taste. Moreover, it allows the consumer to distinguish mozzarella not certified by the Mozzarella di Bufala Campana which is subject to many controls, from the buffalo breeding up to the sale. In fact, only dairies that pass the certification process can obtain the PDO mark; subsequently these companies are constantly monitored through analysis to ensure compliance with the regulations and high quality standards of the product marketed.
In the foreground, the growing numbers of the Consortium: in 2018 about 50 million kg of Buffalo Mozzarella were produced, a historical record. In the 2017 there were over 47million kilos (+ 6,3% on the 2016). In the 2017 the export was the 32,35%, mainly in Germany, France, Great Britain, United States, Switzerland, Spain. The areas of origin are Campania (provinces of Caserta, Salerno, Naples and Benevento); Lazio (provinces of Latina, Frosinone and Rome); province of Foggia (Puglia); municipality of Venafro (Molise). The provinces of Caserta and Salerno represent approximately 90% of the certified DOP production.
Meanwhile, a few months ago, the new year of studies at the Dairy Training School of the DOP Buffalo Mozzarella Consortium started, which aims to create among the young the key figures of the sector, from future cheesemakers to export managers. up to the quality control experts.
The numbers of the first year are positive: the 90% of the young people who took part in the course, who also came from the USA and Australia, found a job in the company or opened their own dairy.
