Lazio buffalo burrata 500g

Lazio buffalo burrata

With buffalo milk from closed cycle breeding

Feed and hay produced on the farm

Among the first producers selected by AlPassoFood

Small buffalo farm in an unpolluted area,

true excellence of our territory

Buffalo Burrata Origins

A fresh cheese typical of Puglia, a region in southern Italy. It is a stretched curd cheese, with a creamy heart and a delicate flavour.

Burrata was born as “reuse” of mozzarella scraps, so the smooth surface is mozzarella, the internal part is a stracciatella made up of shreds of mozzarella and cream, sometimes flavored with salt and pepper.

Burrata in the kitchen

Burrata is generally eaten as a starter or main course, along with fresh tomatoes, basil and bread. It is also a popular ingredient in many recipes, including pasta, salads, and pizza.

One of the most famous recipes that uses burrata is "burrata with dried tomatoes and rocket". To prepare it, cut the dried tomatoes into very thin strips and marinate them with oil, garlic, salt and pepper.

Arrange the burrata on a plate, distribute the tomatoes on top and complete with fresh rocket leaves and more oil if necessary.

Buffalo mozzarella produced locally

This buffalo mozzarella is made from 100% buffalo milk, raised and produced in Lazio by expert cheesemakers, specialized in the processing of buffalo milk and its derivatives.

The real buffalo mozzarella with an inimitable flavor is not mixed with other milk but must only be buffalo milk

The processing is carried out in the morning, the mozzarella is collected the same morning and delivered to the final consumer in the afternoon.

Guaranteed freshness.

The processing takes place in an artisanal way

• The buffalo milk is filtered to clean it of impurities. The filtered milk is coagulated in large basins.
• The caseins, milk proteins, precipitate to the bottom and, dividing from the liquid substances, create a pasty and spongy mass: the curd.
• The curd thus obtained is broken into lumps of a few centimeters, divided into large slices and left to drain on a steel table.
• When the curd is ripe, it is processed so that it becomes a white and elastic paste. Boiling water is added to the curd and mixed with a wooden stick. All under the expert eye of the master cheesemaker until the right consistency is obtained.
• The stretched curd must be sufficiently elastic, homogeneous and shiny. At this point you can proceed with the mozzatura. The processed pasta is "cut off", small quantities of pasta are detached by hand from a larger mass.
• The cutting is usually done by two people. The mozzarella thus obtained are put in a solution of water and salt in concentrations that vary from dairy to dairy.

At this point the buffalo mozzarella is ready to be packaged and eaten.

The buffalo breeding

Bufalino is made in the semi-wild state with its own feed.

Shipping of mozzarella

AlPassoFood optimizes shipping times by taking advantage of the 10-hour resting period of the Buffalo Mozzarella, which is necessary for its maturation.

Buffalo Mozzarella has a retention period of 5 days from production

During this time it manages to keep all its organoleptic characteristics unaltered thanks to a polystyrene packaging that allows it to resist humidity and thermal insulation.

Buffalo mozzarella is produced on the day it is shipped, completing its "maturation" on the go, in order to arrive at its destination, ready to be enjoyed in its full flavor.

(*) RDA (Recommended Daily Allowances) - Recommended Daily Allowance:

% of the indicative daily quantities of an adult, calculated on the basis of a daily requirement of 2000 Kcal.

The need can be different depending on the sex, age and activity performed.

HOW IS IT SHIPPED?

In the summer period, shipments are made only by refrigerated courier throughout Italy

In the winter period, shipments are made BOTH WITH "Patented Refrigerated Packaging" in 24/48H AND WITH "Refrigerated Courier". This service is only active in large Italian cities.

Deliveries in Rome and the Province are carried out only with our refrigerated vehicles

• PATENTED REFRIGERATED PACKAGING

We use a unique packaging in Italy, 100% disposable in paper. Made of cellulose fiber recycled and recyclable.

They are thermal pads designed to keep the temperatures of fresh food constant for up to 72 hours. Flexible and highly performing, superior performance to the pits in EPS.

We ship in the evening to reduce transport times, in this way in most Italian cities deliveries take place in less than 12h.

Service active in the winter period to reach distant cities in a maximum of 48 hours.

• REFRIGERATED COURIER

We use the best refrigerated couriers, shipments are active throughout Italy in the summer period while in the winter period only in large cities. This allows us to get the products to their destination as soon as possible.

What does “Reservation” mean?

We work with small producers who, unlike large companies, do not always have the goods ready in stock. For this reason, some products require a reservation, giving producers the time they need to prepare them.

How does booking work:

1. Preparation time: Each product has a specific lead time, which can vary from 3 to 14 days. This information is indicated in the product description.
2. “Reservation” label: Products that require reservation are marked with a blue label with the word “Reservation”.
3. Add to cart and pay: Add the product to the cart, complete the order and proceed to payment as usual.
4. Confirmation and delivery: You will receive a confirmation with the estimated preparation and delivery times after we receive your order. You will receive an email with the change of delivery date.
5. Shipping: The product will be delivered as soon as possible up to a maximum time specified in the description.

In short, booking guarantees you to receive fresh and high quality products, directly from our small producers. Otherwise we could not offer them and it would be a great shame.

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 Giancarlo D'angelo Dairy, Monterotondo (RM) LAZIO