The true mozzarella made from buffalo's milk is very hard to find these days because it is produced only in the Salerno, Caserta and Battipaglia areas. The cheese lends itself to many different recipes. Today the genuine buffalo mozzarella is often replaced by one made with cow's milk, but it has neither the taste nor the texture of the real thing. This is a quickly prepared, typical family dish, which can easily be served in place of meat. As always, it is important to use pane di campagna (coarse-textured country bread).
