Pizza products

The Buffalo Mozzarella

Mozzarella has a very old history. There are several conflicting opinions about the age in which buffalos had been introduced in Campania. Some historians date it back to the 6th century, attributing it to Longobards, but some others say that buffalos had been already brought in Italy by Hannibal. The term “mozzarella” comes from a production phase of this kind of cheese, when the small parts are cut (“mozzate” according to Campania dialect) by hand from a big milk dough. Nowadays the term has become generic: consumer uses it to define a product made with vaccine milk, even if the name “fior di latte” would be more proper. The original buffalo’s milk mozzarella has not disappeared and continues to be the preferred one by the good judges.
It´s the only one, in fact, to have got the distinctive musk taste coming from the swamps where cow buffalo uses to graze.

Process of workmanship:

Filtering and Coagulation
The milk used for the mozzarella comes from our own buffalo breeding and from other selected with care. It is handed over to our cheese factory within 12 hours from the milking.

Breaking and maturation of the curd

The curd is usually broken manually or with metal blades. Its right maturation grade is determined by an empirical, spinning sample.

The spinning

In the traditional production the spinning is manual. The melted paste is then raised and pulled with the right tools, a bowl and a wooden cande, in order to get a compact and bright mixture.

Moulding

The moulding of the Mozzarella di Bufala Campana is effected manually with typical movements that end with a cutting – off.

Cutting off
is effected by two operators: the first takes off  (“mozza”) with the forefinger and thumb some pieces of spinned paste the other holds the dough. Some special forms, like the traditional “plate”, are only handmade. Some long sections of spinned paste are twisted into a plate.

Salting
The Mozzarella is immerged into a salt solution. The duration varies from the kind of  mozzarella produced to satisfy the different needs of the final cunsumers.

The oil Dop

In the Sorrento’s Peninsula, the olive cultivation, directed to a good-quality oil production, is lost in the mists of time.The Great Greece farmers used to cultivate olives and they used big lime-stoned millstones that crushed the fruit, obtaining this precious nectar. During the centuries this technique has been perfected. Now-a-day, our modern facilities fulfil the “miracle”. In the sign of the strictest tradition, and with an automatic packaging plant in order to capture and imprison the whole oil fragrance and excellence. The Oil of Sorrento  is the outcome of the match between the centenarian experience of the local farmers and the oil-millers and the natural wealth of this land. When we talk aboutextra virgin olive oil we intend an oil obtained directly from the fruit and not from the seed, as in other vegetable oils cases. So the fruit attention is fundamental. To get olives suitable for a quality oil production, olive farming needs adherence to some basic expedients, first of all the soil testing. Therefore is important the ground identification before the olive implantation. The oil quality will also depend from the plot of land that the farmer has chosen to devote to the olives cultivation. The ideal condition is represented from a mild climate, which is permeable, slightly calcareous and able to keeping a good water balance, requiring not much water. All features are perfectly expressed by the Sorrentine peninsula hilly terrain. When these features are not present it is possible to make some remediation and reconstruction interventions, in order to create the ideal conditions for a good grounding and a proper water supply. The oil production takes place through traditional cold pressing of olives. The olives are harvested first and then transfer to the mill in well-ventilated baskets putting cue not to crush the fruit. The next step involves separating the fruit from any leaves, twigs, soil by aspiration and washing. You can then move on to the next stage: the pressing. At this stage, the olives are crushed and broken by the heavy mills, resulting in a mixture of pulp and uneven stones. This paste is subjected to a slow mixing in the kneading machine. It now goes to the actual extraction takes place mechanically, placing the dough on a vegetable or synthetic fiber disks, which are stacked in the press. Here the dough is squeezed with increasing pressure over an hour that allows oil must leave. The solid part that remains attached to the disk is called pomace. E ‘need to rest because the oil-wort is cloudy and contains particles of water and air. Then the oil is decanted and filtered to prevent particles accelerate plant phenomena of rancidity. At this point the oil is ready to be tasted: We advise you to sip as you do with the wine, poured into a glass and shaking the glass and warming his hands before tasting it.

San Marzano Dop

San Marzano tomatoes are known and esteemed all over the world thanks to their good quality, which is enhanced when they are processed as peeled tomatoes. A whole series of factors, including the Mediterranean climate, the extremely fertile and well structured soil, the skill of the farmers in the growing area and their many years of experience, have contributed to the product’s worldwide success, crowned in 1996 by recognition as a Protected Designation of Origin (PDO) by the European Union. The intrinsic qualities that enhance the product and have made it so well known and appreciated are: its distinctive bittersweet taste, the elongated shape of the fruit with its parallel longitudinal grooves, bright red colour, few seeds and not much placenta fibre and its bright red, easy-to-peel skin. These qualities, combined with its chemical-physical characteristics, make this tomato absolutely distinctive, whether fresh or processed. The protected designation of origin applies solely to the “peeled” product (the EU is examining a proposal by the protection Consortium to include the “peeled strips ” type in the category, in addition to the “whole peeled ” product), Produced by processing fruits belonging to the San Marzano ecotype and to improved lines of it. the product marketed must possess very specific technological characteristics: an even red colour with an a/b colorimetric ratio of not less than 2,2; elongated parallelepiped shape, 60 to 80 millimetres long; no foreign flavour or smell; drained weight not less than 65% of the net weight; refractometric residue not less than 4%; pH between 4.2 and 4.5. The addition of salt (max 3% of net weight.), basil leaves and semi-concentrated tomato juice (San Marzano tomatoes only) is permitted. The method of cultivating the fresh product involves growing the plants vertically with supports, the way it has been done for centuries, although this technique has a marked effect on production costs due to the great number of man-hours required.

Historical Background

As we know, the tomato, comes from Central America. It was introduced into Europe during the seventeenth century, initially only in Spain where it was simply treated as an ornamental plant. The food value of this crop was only discovered later, some say not until the eighteenth century, when it spread to several Mediterranean countries. The story goes that the first tomato seed arrived in Italy around the year 1770, as a gift from the Kingdom of Peru to the Kingdom of Naples and that it was planted in the area that is, today, the municipality of San Marzano. So that is believed to be the origin of this famous tomato, which, through various selections over the years, eventually acquired the characteristics of the present ecotype. However, there are other versions according to which it was only in 1902 that there was certain proof of the existence of this famous ecotype in Nocera, San Marzano and Sarno. The delight of gourmets and the highlight of Sundays and special occasions, when the white of the pasta of Gragnano and Torre Annunziata was swathed with red sauce, the San Marzano tomato took on great importance from the gastronomic point of view around the turn of the twentieth century, when the first preservation industry was started by Francesco Cirio, producing the famous “peeled” tomato for making sauce. In the more recent past the San Marzano tomato has also been called “red gold” because of the economic value it had taken on for farmers in the Sarnese-Nocerino area. During the Eighties the growing was drastically reduced, in terms of both area and crop, due to phytosanitary problems as well as for economic reasons (particularly related to the costly farming method), but the action, started by the Campania Region and carried on by the protection Consortium, for recovery, preservation of genetic lines and improvement of the crop made it possible to protect it and relaunch it on the international market. In fact, San Marzano tomatoes PDO are going through a new phase of revival and are now in demand not only in Europe and America, but also in other continents, where their popularity is expanding, thanks also to the growing success of the “Mediterranean diet“.

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