Not all mozzarellas are the same. Naturally, the only mozzarella we serve at Obicà is from dairies and farms certified by the Consortium of Mozzarella di Bufala Campana DOP. However, the difference between the various types lies in their taste: firm and flavourful from Pontina and stronger and more robust for our smoked mozzarella that is smoked naturally over straw embers.
Both these varieties of mozzarella have an unmistakable flavour. This is due partly to different processing methods that have evolved over the centuries, and partly to the unique composition of the soil in each local area, producing the grass that nourishes the buffalo herds.
In addition to our two varieties of Mozzarella di Bufala Campana DOP, we also serve Stracciatella di Burrata, another cheese created with the spun paste method used in mozzarella production, but with a sweeter flavour and creamier consistency.