Lunch today was unique….at a buffalo mozzarella restaurant, of which they are many in the area of Paestum, Italy.  Fresh mozzarella di bufala is a phenomenon of Italian cuisine.   The cheese is completely different than the type we have in the US.  In Italy, buffalo mozzarella has a very thin skin, a delicate flavor, and a soft center.  When you cut into the porcelain-white mozzarella, the whey weeps out onto the plate.  This mozzarella, however, is best enjoyed the same day it is made.

Lunch today along with the mozzarella….a very large antipasto followed by pizzas! No wonder the waistband is getting very tight!

Then we had a guided tour of the cows and buffalo by a very mature, impressive and intelligent (she already speaks five languages!) 15 yr old!  Her family is from India and her father is the manager of the day farm. 

Buffaloes have been in Italy for thousands of years, but originally came from India.  These are not the “Home on the Range” type of buffalo found in America, nor are they the Cape Buffalo from Africa. These are Italian Mediterranean Buffalo. And they are treated well….this is a massager for the buffalo!

We were surrounded by smell,  scent, and noises!  They use an innovative method of disposing of the manure.  It goes into these grates, then through a pipe to a facility that uses the methane gas to develop electricity!

Another good stop to give us yet another look at the Italian ways of doing things!