Organic Buffalo Litter

100% Buffalo Milk from the Paestum farm – Campania's dairy tradition

The mother with her little ones enclosed inside: the most scenic mozzarella of the Campania tradition, in an organic version.

The Buffalo Fodder of Agribios

Agribios' Organic Buffalo Figliata is one of the most fascinating products of the Campania dairy tradition: a large buffalo mozzarella shaped like a bundle that, when cut, reveals a spectacular surprise inside—smaller mozzarella morsels dipped in creamy stracciatella and fresh cream. The name "figliata" derives precisely from this appearance: a mother buffalo "recently calved," with her young still enclosed in her womb. Produced exclusively with organic milk from buffalo herds on the company's Paestum farm, in the heart of the Sele plain in Campania—the homeland of buffalo mozzarella—Figliata is made using the ancient stretched-curd technique, shaped and tied entirely by hand by master cheesemakers. The result is an explosion of fresh dairy products that tells the story of the very lineage of mozzarella: milk, curd, stracciatella, and morsels, all brought together in a single, unforgettable cheesemaking masterpiece.
 
 
 

The roots of this Buffalo Figliata are deep in tradition

Buffalo mozzarella is one of the oldest and most iconic products of Italian gastronomy: as early as the 12th century, the Benedictine monks of the Monastery of San Lorenzo in Capua transformed the milk of buffalo—animals introduced to Italy, according to some, by the Normans, others by the Lombards—into small fresh cheeses destined for convent tables and pilgrims. The "pasta filata" technique, in which the curd is immersed in boiling water and worked until it becomes elastic, is still the same today as it was a thousand years ago, performed by hand by master cheesemakers of the Sele and Volturno plains. Figliata is a later creation, born on the dairy farms of Campania as a "gift from the cheesemaker" to families on holidays: a celebratory, spectacular mozzarella, encapsulating the generosity of freshly milked milk. Paestum, where the Agribios farm is located, is the place where Italian buffaloes reach the highest milk-cheese quality, thanks to the mild climate and pastures rich in aromatic Mediterranean species.
 
 
 

Choosing Buffalo Figliata means taking care of yourself

Organic Buffalo Milk is a highly nutritionally dense food, a precious source of complete nutrients. Buffalo milk proteins (14 g per 100 g of product) are noble and of high biological value, containing all the essential amino acids in optimal proportions, particularly valuable for muscle synthesis in athletes, growing children, and the elderly. Buffalo milk is naturally rich in bioavailable calcium, essential for bone and dental health, as well as phosphorus, magnesium, zinc, and vitamins A, B2, B12, and D. It is also known to be better tolerated than cow's milk by many sensitive individuals, thanks to the different protein and fat structure. Organic certification guarantees that Agribios buffalo are raised on pasture, fed natural forage, and without the use of commercial feed, prophylactic antibiotics, or growth hormones. With 273 kcal per 100 g, it is a rich and nourishing food, to be consumed in moderation but with complete gastronomic satisfaction.
 
 
 

How to Best Use: Organic Buffalo Milk

• A SCENIC OPENING DISH OR SIGNATURE APPETIZER — The Figliata di Bufala deserves to be the star of the show: serve it whole on a large platter, and cut the top off in front of your guests to reveal the creamy heart. Accompany it with Organic oxheart tomato, a round of New stone-ground extra virgin olive oil, a handful of Fresh basil and slices of Organic semi-wholemeal Campagna bread toasted. A glass of Animae Valdobbiadene Prosecco DOCG ORGANIC complete the experience with effervescence.
• CAPRESE GOURMET REINVENTED — Transform the classic caprese into a chef's dish: arrange generous spoonfuls of the creamy heart of the Figliata on a bed of Organic Datterino Tomato cut in half. Add a  Colatura di Alici di Cetara for the unexpected umami note, a few basil leaves and a grind of black pepper. Finish with some Organic Sun-Dried Tomatoes in Oil for the sweet-and-concentrated contrast. A dish that expresses Campania in its most authentic flavors.
• SIGNATURE CUTTING BOARDS AND MEDITERRANEAN SUMMER DISHES — Serve the Figliata open in the centre of a large Campanian cutting board with Corallina Salami from Tuscia, Organic Raw Mountain Ham from Tuscia, Organic DOP Gaeta olives e Cetara anchovy fillets in oilAlternatively, use the internal stracciatella as a condiment for Organic Senatore Cappelli Rigati Paccheri seasoned with Biodynamic Datterino Tomato Puree warm and basil: a Neapolitan first course worthy of a cover.

The Producer: Agribios

Located in Paestum, in the heart of the Sele plain in Campania — the historic homeland of Buffalo Mozzarella — the farm Agribios produces fresh organic dairy products according to the strictest Campanian cheesemaking traditions. The buffalo are raised on pasture, fed natural fodder, and the milk is processed daily by in-house master cheesemakers using the ancient stretched-curd technique to produce mozzarella, stracciatella, and farrows of the highest quality.
 
 
 

Ingredients

Organic buffalo milk, salt, rennet. Store refrigerated. Consume at room temperature. Contains milk (allergen).
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1005 KJ / 273 Kcal
• Fat: 22 g (of which saturated fatty acids: 15 g)
• Carbohydrates: 1,2 g (of which sugars: 0,5 g)
• Protein: 14 g
• Salt: 0,5 g

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