Mozzarella di bufala campana
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Mozzarella di Bufala Campana DOP is the only mozzarella made exclusively from buffalo milk that holds the European Protected Designation of Origin. The consortium that guards it was founded in 1981 and won the DOP in 1996. The rules require the milk of the Italian Mediterranean buffalo breed, a natural whey starter and animal rennet, and production inside a defined area of Campania and its neighbors.
In Naples restaurants it is sold by weight. Umberto in Chiaia lists it at €35 per kg on its June 2026 menu. Dairies charge far less, but we found no 2026 price published online; the most recent we found were €12–€14 per kg at dairies near Paestum and Castel Volturno, reported in 2018 and 2021. Treat those as history and ask at the counter.
At a glance
- What the DOP means
- Made only with buffalo milk from Italian Mediterranean buffalo, in the protected area, under the consortium's production rules.
- The area
- All of the provinces of Caserta and Salerno, parts of Naples and Benevento, parts of Latina, Frosinone and Rome, part of Foggia and the town of Venafro.
- Price in 2026
- €35 per kg at Umberto, a Chiaia restaurant (June 2026 menu). We found no published 2026 dairy price; the last we found were €12–€14 per kg in 2018–2021.
- How to eat it
- Fresh, at room temperature, ideally the day it is made. Tear it; do not slice it cold from the fridge.
- Cow's-milk cousin
- Fior di latte is cow's-milk mozzarella; Da Michele and many pizzerias use it on pizza.
In this guide
What the DOP label guarantees
- Only buffalo milk, from Italian Mediterranean buffalo. No cow's milk.
- The area: all of Caserta and Salerno provinces, parts of the provinces of Naples and Benevento, parts of Latina, Frosinone and Rome, part of Foggia and Venafro.
- The method: milk started with natural whey from the previous batch (the cizza) and veal rennet; the curd is stretched by hand or machine in very hot water. A Paestum dairy describes the water for the stretching at 100°C.
- The logo of the consortium on the packet. "Mozzarella di bufala" without "Campana DOP" is not covered.
The consortium says 36% of 2025 production was exported, with France, Germany, Spain and the UK taking over 60% of exports.
Caserta or Salerno?
The two provinces are the heart of the DOP. The Caserta side is the flat land along the Volturno and the Domitian coast: Castel Volturno, Cancello ed Arnone, Vitulazio. The Salerno side is the Piana del Sele around Paestum and Capaccio. Neapolitans argue about which is better; the honest answer is that freshness matters more than province. Paestum is the easy one to combine with a day out: see our Paestum page for the temples and trains. Tenuta Vannulo in Capaccio Paestum sells mozzarella daily and advises booking.
Where to eat it in Naples
- At Tandem, the ragù specialist: the €28 Sfizietto sharing board includes a 230 g DOP mozzarella with ricotta, ragù, genovese and bruschette. See Tandem.
- On pizza: ask for bufala. Umberto's "La DOP" pizza with buffalo mozzarella is €12 against €10.50 for its fior di latte margherita. Read our pizza page for why some pizzaioli prefer fior di latte: buffalo mozzarella releases more water.
- On a food walk, most tours stop at a salumeria for a taste; see our street food tour page.
How to eat and carry it
- Eat it the day it is made, or the next. It should be springy, with a thin skin and milky liquid when torn.
- Keep it in its whey, out of the fridge if you will eat it within hours; if you chill it, bring it back to room temperature.
- Flying home: it is a fresh dairy product in liquid. Check your destination's rules before buying for the suitcase.
Tickets and tours you can book
Booking through these links supports this site at no cost to you. Prices move by date, so we do not print them here; the official prices we checked are in the page above.
Frequently asked questions
How much is buffalo mozzarella per kg in Naples?
At a restaurant, €35 per kg at Umberto in Chiaia (June 2026). We found no published 2026 dairy price; dairies charged €12–€14 per kg in 2018–2021 reports.
What does DOP mean on mozzarella?
Protected Designation of Origin: the cheese is made only with buffalo milk, in the defined area, under the consortium's rules. It was granted in 1996.
Is buffalo mozzarella better from Caserta or Salerno?
Both provinces are entirely within the DOP area. Freshness matters more than which side it comes from.
Why do some pizzerias use fior di latte instead of bufala?
Fior di latte (cow's milk) holds less water, so the pizza stays drier. The AVPN rules allow either.
Further reading
Official sources
- Consorzio di Tutela Mozzarella di Bufala Campana DOP - home (official) – Consortium since 1981; DOP in 1996; only mozzarella made exclusively from buffalo milk with a DOP; checked September 30, 2026
- Consorzio - Territory (official) – Production area: Caserta and Salerno provinces entirely; parts of Naples, Benevento, Latina, Frosinone, Rome, Foggia; Venafro
- Consorzio - Manufacture (official) – Italian Mediterranean Buffalo breed; natural whey (cizza); veal rennet
- Consorzio - Numbers and results (official) – 36% of 2025 production exported; France, Germany, Spain, UK over 60% of exports
- Umberto - menu June 2026 (official PDF) – Mozzarella di Bufala Campana DOP €35 per kg; La DOP pizza €12; margherita €10.50
- Tenuta Vannulo (official) – Capaccio Paestum; mozzarella available daily, booking advised; stretching with water at 100°C
- Scatti di Gusto - Dea Luna, Paestum (2018, updated 2019) – €12 per kg, €13 special formats (dated)
- Scatti di Gusto - 12 buffalo mozzarellas around Caserta (2021) – Caseificio Ponte a Mare €14 per kg online (dated); dairy towns in Caserta province
- Tandem - English menu PDF (official, July 2026) – Sfizietto €28 with 230 g Campania Buffalo Mozzarella PDO
