Smoked Lazio Buffalo Scamorza 200g

Smoked Lazio buffalo scamorza

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

Smoked Lazio buffalo scamorza

It is an Italian cheese produced with the milk of buffaloes raised in the Lazio region. It has a similar texture and flavor to mozzarella, but with a smoky taste due to being processed over a wood fire.

The cheese is formed into a pear-shaped ball and sold both fresh and matured. It is often used as a substitute for mozzarella in dishes such as pizza and salads, and is also commonly eaten on its own as a snack or appetizer.

Lazio buffalo scamorza is appreciated for its rich flavor and unique smoking, as well as for its high-quality, artisanal production methods.

It is a popular choice among cheese lovers and food enthusiasts around the world.

The buffalo breeding

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

The smoked scamorza is processed 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 Bocconcini Mozzarella di Bufala are ready to be wrapped and eaten.

Shipping Cheeses

AlPassoFood ships quickly.

Once the mozzarella is delivered to our warehouses it is shipped.

Where there is refrigerated delivery, shipments take place in 48 hours, while in places where refrigerated couriers do not arrive we ship with ecological refrigerated packaging that keeps the temperature cold for up to 72 hours, shipping is expected in 24/48 hours.

We work with the best forwarders, write to us if you want

(*) 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.

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 Giancarlo D'angelo Dairy, Monterotondo (RM) LAZIO