I confess, I had never really asked myself the question before. I had never considered that buffalo mozzarella from Campania and pizza might have “pairing” issues. It took an evening at 50 Kalò by Ciro Salvo, organized by Sorì, the dairy company from Teano, to make me understand both the problem and the solution.
The issue stems from the higher liquid content in buffalo mozzarella compared to classic fior di latte. Pizza was born as a “variation” of bread, and Neapolitan pizza in particular was originally conceived as street food, baked in a dome-shaped oven capable of reaching very high temperatures. This intense heat allows the pizza to retain just enough moisture to be folded and eaten.
Here’s the point: if buffalo mozzarella contains a great deal of liquid, how can you add even more moisture to a pizza that is already naturally humid? Sorì addressed this challenge by creating “Bella,” a buffalo mozzarella specifically designed to be suitable for every type of pizza.
“Bella” is a project born from the collaboration between the Sorì company of the Sorrentino family — a business with a strong family tradition operating in the unspoiled territory of the Roccamonfina Regional Park, on the border between Lazio and Molise — and Ciro Salvo, one of the most renowned and appreciated master pizzaioli in the world. With evident passion and expertise, he explained the careful treatment he gives to buffalo mozzarella from the moment it arrives until it is used during baking.
It was a curious, delicious and intelligent evening, one in which the Campanian territory was respected and celebrated — not only through pizza, but also through thoughtful pairings with Campanian wines.
