Soft, creamy and pleasantly acidic, mozzarella may not pack the pungency of a long-matured hard cheese like parmesan, but its versatility has made it a central ingredient in many classic Italian dishes. Its melting elasticity is integral to the texture of pizza while its creamy softness contrasts perfectly with the acidic bite of tomatoes in insalata caprese. The most prized mozzarella is DOP Mozzarella di Bufala Campana made from buffalo milk produced in the province of Latina. One of the biggest producers of buffalo mozzarella is Francia Latticini S.p.A., a family-owned company specializing in a wide range of dairy products, all of which are made with respect for tradition, the environment and social responsibility.
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