Buffalo mozzarella is a world away from the simple taste of standard mozzarella, and Cilento is known for producing the finest money can buy. In fact, the region’s buffalo mozzarella is so good that it’s now trademarked. Made with the milk from water buffalo rather than cows, buffalo mozzarella is more flavoursome than its bovine counterpart, and considered by foodies to be superior in general.
The majority of Campania’s restaurants will feature this premium ingredient on their menus, whether it’s used within Caprese salad or served just with olive oil. The fresher the mozzarella, the better the taste, and because the cheese is actually produced directly within Cilento and Campania, you are unlikely to find fresher, better tasting buffalo mozzarella anywhere else in Italy.