Ode to fromage

Trip Start Jul 01, 2010
Trip End Jun 30, 2011

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Flag of Italy  , Campania,
Friday, August 20, 2010

Yesterday we visited Paestum.  A dot of a town famous for ruins and buffalo mozzarella - http://www.mozzarelladop.it/. The ruins were alright but the real star of this trip was the cheese. The majority of the ruins and any buildings worth seeing are easily visible from the road that borders two sides of the site. Check this link if you want a bit more info...  http://www.initaly.com/regions/campania/paestum.htm. Perhaps I'm a bit jaded or ruined-out after Pompeii but aside from 3 large buildings (....), the ruins were not all that. After about an hour and a half tour of the Paestum ruins and then a quick rest we headed down to highway to our true destination, a buffalo mozzarella factory - http://www.caseificiobarlotti.com/. In spite of the midday heat beating down upon us, the 2 km walk flew by and the last 100 metres I was feeling positively giddy with anticipation. We arrived at Azienda Agricola Barlotti "La Bufalara" and immediately settled into the air conditioned small resto - http://www.caseificiobarlotti.com/degustazione.htm - that served various buffalo milk products. The full menu was not available because it was a bit late and the chef had already gone home so we had to “settle” for yogurt, gelatti, tiramasu and a caffe macchiatto. All the deserts were made with buffalo milk and the tiramasu with buffalo milk ricotta. Everything was delicious but damn it I came for the mozzarella. So off we went to the little on-site store that sells all types of buffalo milk cheeses and buffalo meats. We were trying to communicate that we wanted a tour or tasting, something like that. The ladies behind the counter understood enough to give us each a fresh ball of mozzarella that she just scooped out of the brine-like water it usually sits in until served. You can buy all sorts of fior di late (cow's milk) mozzarella and buffalo mozzarella in shops and supermarkets everywhere and if it's the real thing, it'll always be sold in it's salty juice even those that are pre-packaged. But there's nothing like eating something right from the source, so fresh, only hours old. My Quebec brethren can surely relate-nothing like eating fresh curds made that very day, fresh from the farm. Man I can eat bags of that stuff! Love the way go, “squish, squish”....can't resist a little ditty about my fave dish     http://www.youtube.com/watch?v=Gz89dO1F7fs&feature=related  ... back to the mozza...so Chisa and I just dove into those delicious mozzarella balls like two starving hyaenas. Check out the pix of our trip...later folks
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Chris on

What? No drinkies at this stop? Must've been some good cheese.

Fady Abdel-Messih on

Hey Michel, how are you?
I see you are enjoying ur trip so far.
Thanks for sharing.
I am expecting to see both of you in Egypt in October as you
told me before.
My cell phone in Egypt is 019-888-9451.
Please let me know in advance when are you coming.

Take care.


irv on

buffalo in ITALY never knew

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