Did you know that from July to the end of August is the very best time for enjoying Buffalo Mozzarella?
During these months in Campania the weather is at it’s warmest, the grass and herbs at their sweetest and water buffalo are happiest. Naturally this produces the tastiest cheese. Rossopomodoro transport their fresh buffalo mozzarella twice weekly direct from Campania and it goes from production to plate in 24 hours bringing London the tastiest and freshest mozzarella possible.
To celebrate these two special months our client Rossopomodoro have introduced two special sizes (in addition to the permanent menu items). These larger sizes also benefit further in taste due to retaining freshness.
1. The Mozzarellona : a huge 1kg serving parties of 6-10 people – £40
2. The Trecciona (plaited, image below): a giant 3kg serving parties of 20-30 people – £120 (one week advance pre-order required)
Both are served with tomato bruschetta, grilled vegetables and prosciutto di Parma.
There is further information below for your interest including a quote from the producer, tips about the cheese and availability details. We would also like to invite you to a tasting of the larger size at your convenience. If you would like to join us please let me know your interest and we can work dates around your availability.
We hope buffalo mozzarella season is of interest to you and if you require any specific information please do not hesitate to contact us.
Location and Availability
Buffalo Mozzarella Season will be celebrated until the end of August in Rossopomodoro Camden, Chelsea, Covent Garden, Hoxton, Oxford Street, Wandsworth.
“This is the best time to mozzarella as grazing animals eat the sweetest grass and fresh herbs that grow wild, this imparts flavour to the milk giving it characteristics and unique aromas. Climate of Naples is perfect for the animals and it is in these months when the Water Buffalos are content. Further north it gets too cold, east too dry and south too hot.Distribution is also a key element as buffalo mozzarella should be eaten after around a day from production. All factors combined provides a true reason to celebrate this wonderful product.”
Nino Lombardi, Mozzarella Producer, Bellopede E Goglino
– The word mozzarella is from mozzare “to cut off”. This refers to the technique of separating the cheese for individual shaping.
– The best way to eat mozzarella is cutting into the sphere in a wedge like you would with a cake. This way you can experience the soft middle along with the firmer outer areas.
– Nino Lombardi says: “For me the best way to eat mozzarella is representing the colors of our nation by adding tomato and basil to the white cheese. This fully reflects the tradition of our Mediterranean cuisine.”
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What sets Rossopomodoro apart is that they are truly Neapolitan. With chefs from Neapolitan pizzaioli families making Neapolitan dishes using ingredients sourced from the Napoli region you won’t find a more genuine Neapolitan experience outside Napoli.
Rossopomodoro host a variety of social events at their restaurants including RossoCinema (pizza+drink+Italian film+popcorn for £15), RossoCalcio (pizza+beer+ football match for £10), Pizza Masterclass (3 courses+masterclass+dough for £30) and a variety of activities for children.
About Rossopomodoro Pizza – pizza with pedigree and explosive provenance
“Two things set our pizza apart. 1. People. Pizzaioli who are Napoli born and bred. Experts whose legacy is the craft they uphold with pride and perform with verve. 2. Vesuvius. Volcanic and iconic, her feisty temper has created rich, fertile soil. Crops kissed by Mediterranean sunshine grow herewith robust, distinctive flavours. Only these go into our pizza.”
10 Jamestown Road
Camden, NW1 7BY
020 7424 9900
214 Fulham Road
020 7352 7677
50 – 52 Monmouth Street
020 7240 9095
1 Rufus Street
London, N1 6PE
020 7739 1899
300 Oxford St, John Lewis
Shopping Centre, W1A 1EX
020 7495 8409
46 Garratt Lane
London, SW18 4TF
020 8877 9903