has250

does anyone know anything about the venuta tannulo dairy near Paestum? I can get onto their site, see that there are tours but the site for questions is closed. Do we need reservations? Can one go everyday? Is there a fee???? We would like to go--have heard that it is fun and of course, interesting but dont want to drive all the way there to find out it is reservation only, etc. THANKS!!

ekscrunchy

Have you seen all the information I posted in response to your question on another post? You do not need to start another thread..just keep your questions on the original one!

http://www.fodors.com/forums/threads...p;tid=35113271

ekscrunchy

..also, I know nothing about the Venuta Tannulo farm. What is their website?

has250

Yes, I got the info but as per typical italian websites, the specific questions i had were not answered. the site is www.venutotannulo.it and it speaks of tours, but does not say if reservations are needed, if they are daily, and if there are fees. I was trying to reach someone who might have actually been there. also the contact us link doesnt work so I cannot query the dairy directly. very frustrating. oh well.

ekscrunchy

That website does not work for me!! Have you tried the farm I mentioned above?

vincenzod

Tenuta Vannulo is a cheese farm and it is open "almost" always, meaning that their working time depends on buffalo day life so that they are closed only from evening to morning.
Even on Sunday they are open.

Ciao.

Vincenzo

Waldo

In my opinion, the ABSOLUTE best mozzarella di bufala is made in a place called LUISE's on the road from Naples, going north to Gaeta, the Domeziana. Luise's is located at the beginning of the town called Castel Volturno. The mozzarella is out of this world!! Incidentally, Castel Volturno has quite a history in WWll.

bellastarr

OK Waldo,
This won't be the first time, but now I'm going to have check out yet another one of your leads!!!

Ciao Vincenzo, come stai?

vincenzod

Fine, thanks, bellastar.

Do we have to begin a conversation about the best mozzarella di bufala ?!?!
OK, let's begin !
And let's begin to say that there are two core lands where there is the true mozzarella di bufala: piana del Sele, close to Salerno and piana del Volturno, close to Caserta.
The two mozzarella di bufala are different and also with a blind test it is easy to recognize which is coming from Sele and which from Volturno.
From Sele, more soft and with overflow of milk, from Volturno, more compact and . . . . . IMO quite better !
So, I agree that the best mozzarella di bufala are in Volturno area and not in Sele area, but I disagree with Waldo that the best is Luise in Castelvolturno.
IMO the best mozzarella in the world is from Caseificio La Baronia, in Pontelatone and in Vitulazio, two small towns along the river Volturno.
The best way to taste mozzarella is to buy the big one, mever less than 1 pound and, if treccia, good if at least 2 pounds.
For further details and way to eat mozzarella and the wines to match with mozzarella, I can send by e-mail the chapter focused on mozzarella di bufala my work on DOP Italian cheeses.
It is in Italian, anyway.

Ciao.

Vincenzo

Zerlina

So, Vincenzo, tell us more about the connections between mozzarella di bufala, brucellosis and the Camorra...

http://news.bbc.co.uk/2/hi/europe/7194281.stm

vincenzod

Oh, about this, if you can read Italian, you can read some posts on my blog:
http://ilcommensale.san-lorenzo.com/category/bufale

Vincenzo

ekscrunchy

Vicenzo this is great information! Will you elaborate on why you say it is better to buy the large mozzarella, not less than about a half kilo?

Buffala mozzarella is easy to find where I live in the US but of course it has been flown in from Naples, so is not sparkling fresh. (I think most stores only get a delivery twice a week) I am looking forward to sampling when I am in the area!

Thank you for all the information.

vincenzod

You know the origin of the name "mozzarella".
This word comes from "mozza" and mozza means "cut" and it is what the cheesemaker makes putting his hands in the hot water where the whole cheese is, and grabbing a part of it and then cutting it.
Well, in his hands the pieces of mozzarella are, more or less, half kilo, and it is the best way to taste mozzarella because the shape is a little ball and is is the volume for the best texture, the best degree of wet, the best way that the drops fall out from the ball as soos as you, using knife, cut the mozzarella.
It is also because in this weight there is the best rate between the milk and the salt.
I like to tell you that the days of April 18 - 19 - 20 in Paestum there will be "Salone della Mozzarella", a very good chance to taste the true mozzarella for everyone who likes it and is spending those days in Campania.
For further informations: www.salonedellamozzarella.it

Ciao.

Vincenzo

Waldo

Vincenzo- I won't argue with you as to which is the better mozzarella, since it's a matter of taste. However, you are correct about the way to buy mozzarella. It must be bought in the larger pieces. When I go to Luise's, or also Mangarra's on the Domiziana, to buy mozzarella, it rarely lasts till I get home in Naples or Gaeta (I have apartments in both cities). My wife and I, and anyone that's with us devour the mozzarella while it's still fresh and full of flavor. Lots of people make the mistake of putting mozzarella in the refrigerator. That's a BIG mistake. It must be eaten ASAP, but the remainder should be kept in its original bag and fluid at room temperature. I have the taste in my mouth now even though I don't have any mozzarella in sight. The stuff they sell here in Maryland just cannot pass as mozzarella. I have a question for you, Vincenzo. Is it true that "Mozzarella" is the name for only that which is made from buffalo milk? My relatives in Naples and Gaeta tell me that the stuff made from cow's milk is "Fiore Di Latte". I bow to you superior knowledge for the answer to this. Another thing-- In my opinion, the best way to eat mozzarella, is simply with a piece of Panne di Caffone (bread from the outlying areas). Just bite down and chomp it, just bread and mozzarella. I"M DYING!!!!!

ekscrunchy

Wow! Lots of good information! I wholeheartedly agree about not putting it in the refrigerator! I will not purchase any mozzarella that has been refrigerated in the store. We are fortunate enough to be able to get freshly made good product (cow's milk) here in NYC. But I was told not to leave it out more than 8 hours or so...I sometimes stretch to 10 hours. I am now wondering if I can leave it out overnight without spoilage... Two of us do not often finish the entire ball in one day..(although I do my best!)

Vicenzo thank you for posting the info about the Paestum Salone. If only I had known about this in advance!! Maybe next year! I guess it will be wonderful!

vincenzod

Oh, sure no argue dear Waldo about where is the best mozzarella and sure, also, that the only judge is the personal taste.
Do you why so much crowded is the Hell ?
Because go directly to the hell all the not smart persons who put Mozzarella in the refrigerator.
So, really it is a big mistake and it deserves a deep penalty !
Yes, the name mozzarella should be used only for fresh cheese made using only buffalo milk.
Nevertheless, to be sure that you're really tasting the true mozzarella, meaning made only using buffalo milk and these buffalo live in the allowed land, you have to be sure that it is Mozzarella di Bufala Campana DOP and the label of the consortium and the label DOP have to be easy to read in the package.
The best timing to eat mozzarella is . . . . this afternoon, meaning as soon as made, and every day it becomes ready in the early afternoon; then tomorrow and, let's say also the day after tomorrow, but if never stored in refrigerator but only in its liquid.
After 48 hours, it is good only for garbage.
How do we eat mozzarella ?
We say "nuda e cruda" meaning exactly as it appears to you, naked and uncooked.
Sure, the best bread is, as Waldo suggests, il pane cafone, coming out from a wood oven.
Anyway, there are few other ways to eat mozzarella:
1 thin slice of speck between 2 thin slices of mozzarella;
1 slice of mozzarella is the bed for 1 anchovy under oil, 1 green olive (without its pit), few capers and several drops of olive oil.
To enable this way to become a Queen plate, let's say that anchovy should come from Cetara (Amalfi Coast), green olive from Daunia (Foggia, Puglia) and capers from Pantelleria (a small island of Sicily) and olive oil Monti Iblei (Ragusa, Sicily).
Then, there is caprese: 1 slice of mozzarella and 1 slice of good tomato, and so on until mozzarella does not finish; upon leaves of fresh basilico and drops of olive oil.
Well, and which wines, now ?
My suggestions are: Asprinio di Aversa DOC, cold enough but not very cold, Falerno del Massico Bianco DOC, Fiano di Avellino DOCG.
Yes, fresh cheese made with cow milk is named Fiordilatte and it is good enough, also.
The best in Campania comes from Agerola, an hill town of Monti Lattari, close to Penisola Sorrentina.

Ciao a tutti.

Vincenzo