Many different towns and regions and areas of Italy are famous for specific food products due to tradition or climate or landscape or a combination of all three. From complex wines and balsamic vinegars, to hearty pasta dishes based in peasant tradition, to unbelievably rich chocolates, to street food favourites that perfectly hit the spot, and more, there are all sorts of incredible culinary treats and experiences to be had if you book a villa in Italy.
For really serious foodies looking to plan a holiday in Italy, it can be a great place to really go back to the basics, find the best ingredients, and learn to really appreciate everything that you are tasting. You can learn so much by studying the key products and examples of produce that are used commonly in Italian cooking. Take, for example, the humble but essential ingredient that is mozzarella. With its delicate flavour and creamy consistency, this versatile ingredient is used in lots of ways. It is eaten with tomatoes, basil, and olive oil (and often balsamic vinegar) as the simple but delicious appetiser that is the Caprese salad, in a starring role on the Margherita pizza, and added to all sorts of pasta dishes like lasagna, stuffed cannelloni, and baked pasta, to make them heartier and bring richness and creaminess to every bite.
A culinary gem that Campania is renowned for, it is a must to sample when staying in one of our villas with pools in Campania – although, rather than having to seek it out, you would more likely have to make an effort in order to avoid it. The hot summers in Campania and lush landscape already provide bountiful fruits and vegetables that make dishes in the region sing but the creamy and delicious mozzarella of the region adds something special wherever you find it. So, come and discover some of the best mozzarella in the world on a foodie getaway in Campania.
Often referred to as "white gold," mozzarella is a protected food in the EU and must adhere to a traditional recipe when produced if it is to be sold within Europe. Different regions actually produce slight variants with the type made in Basilicata and Sicily being referred to simply as mozzarella, while the kind from Campania is actually known as Mozzarella della mortella.
Like many of Italy’s most integral and beloved food products and dishes, its exact origins are somewhat obscured by the mists of time. We know that it most likely was first developed in the South of Italy and goes back as far as the 1st century AD. Various apocryphal tales of how it was created exist but it would be almost impossible to prove their veracity. We do know, however, that its name comes from the dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, and comes from the verb, “mozzare,” meaning, “to cut off". This name derives from the method of working it and is first mentioned in writing in the 12th century in the records of the Monastery of Saint Lorenzo, in Capua, Campania and then in published writing in 1570, in a cookbook by Bartolomeo Scappi. Likely first made with the milk of sheep, it is now most commonly made with buffalo milk.
Campania's reputation as the home of exceptional mozzarella can be attributed to two key factors: the use of buffalo milk and the time-honoured craftsmanship passed down through generations. The rich grazing lands of Campania provide an ideal environment for the buffalo, which is such an important foundation to the quality of this remarkable cheese. Once they have this ideal base from which to work, then the skilled cheesemakers, known as "casari," can artfully shape and stretch the curd, molding it into its signature ball form. This perfect combination of high-quality milk and the tradition and expertise of the cheesemakers of Campania ensures that the mozzarella of the region is a top-of-the-range product with a tantalizing balance of flavors and textures.
For proper food enthusiasts seeking an authentic culinary experience, therefore, Campania is an ideal destination. Italy Villas has an incredible selection of vacation rentals in Campania, providing a perfect base for your gastronomic adventures. Spend days strolling through the vibrant local markets, see cheesemakers crafting fresh mozzarella first-hand, hear directly from the local producers, taste the most high-quality cheese at its freshest, and learn all about how to best make use of this key Italian ingredient.
