Although most people find it hard to believe, because it is almost a cliché to attribute the birth of buffalo mozzarella to the Campania region, it seems that buffalo milk has Sicilian origins. In particular, it seems that it was the Arabs, during their domination, who introduced the buffalo to the island, where the animal has indeed found the ideal habitat to be well bred and offer milk for cheese-making of excellent quality.
Warning: there is no competition between Sicilian buffalo mozzarella and Campanian buffalo mozzarella. They are two different products in taste, consistency and, above all, processing methods.
Today, Sicilian buffalo are bred in the areas of Ragusa and Palermo. Here the milk is obtained using ancient methods that are very different from those used in other parts of Italy. It is also thanks to these techniques used that the final Sicilian product has particularly intense lactic aromas that are appreciated by the final consumer.
Characteristics of Sicilian Buffalo Mozzarella
Sicilian buffalo mozzarella is a healthy and genuine food, always made with absolutely natural ingredients: rennet, salt and milk. Moreover, and this is a very important element, it is totally preservative-free.
It is an excellent product for the nutrition of adults and children, if introduced as part of a balanced diet and consumed sparingly.
It is generally categorised as a fresh soft cheese. It can be ovoid in shape or the classic morsel. It has an unmistakable appearance, inviting to the eye: it is shiny, almost pearly; its surface is smooth and compact, a sort of veil that protects a softer and juicier heart, rich in milk.
Regustaly, quality dairy products
Not far from the Sicilian capital and exactly in the municipality of Partinico, in the province of Palermo, there is Regustaly, a dairy factory which, despite being a young company, is now the third largest buffalo farm in Sicily.
Each phase of Regustaly’s production is carefully monitored. This, together with the excellent raw materials used, gives extreme quality to its dairy products, such as pasta filata cheese, ricotta, stracciatella, burrata, classic mozzarella, buffalo mozzarella, pecorino cheese, caciocavallo.
Regustaly’s fame is growing so much that today the original Cammarata plant has also created two brands: Kàmaratese, which aims at a production obtained thanks to the processing of cow’s and sheep’s milk of local origin, and Mozzadì, which identifies the production with Sicilian buffalo milk.
In addition, at the beginning of 2021, the Sicilian company will expand its offer and acquire a dairy dedicated to the production of buffalo mozzarella and other Sicilian buffalo cheeses. The dairy, which is located near the colourful Borgo Parrini in Partinico, can be visited and, directly on site, in addition to buying the cheeses for yourself, you can enjoy an excellent aperitif made from fresh, delicious dairy products.
If you have already planned or are planning a trip to discover Sicily, you cannot miss this gastronomic stop. Those who have tasted Sicilian buffalo mozzarella prepared by Regustaly’s cheese experts have said that they have had an intoxicating taste experience, an encounter with an unusual and special flavour.
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