Mozzarella in the Rome Area: A Culinary Treasure

When you think of Italian cuisine, a few iconic foods immediately come to mind: pasta, pizza, and, of course, mozzarella. This versatile cheese holds a special place in the hearts of Italians and food lovers worldwide. While southern Italy, particularly Campania, is often credited as the birthplace of mozzarella, the Rome area boasts its own vibrant mozzarella culture that deserves recognition.

A Brief History of Mozzarella

Mozzarella originated in southern Italy, where the mild climate and fertile plains allowed water buffalo to thrive. These animals produce the rich milk necessary for crafting the finest mozzarella di bufala. Over time, mozzarella’s popularity spread across Italy and beyond, becoming a staple in Roman cuisine as well.

Rome’s relationship with mozzarella is deeply intertwined with its proximity to Lazio and Campania, regions celebrated for their dairy production. While mozzarella di bufala is still sourced predominantly from Campania, Lazio’s own fior di latte (cow’s milk mozzarella) offers a delectable alternative, known for its creamy texture and slightly sweeter flavor.

Types of Mozzarella Available in the Rome Area

In Rome, mozzarella is available in several forms, catering to diverse tastes and culinary applications:

• Mozzarella di Bufala Campana DOP: This is the gold standard of mozzarella, made from the milk of water buffalo. With its tender texture and tangy, creamy flavor, it is best enjoyed fresh, paired with ripe tomatoes, basil, and a drizzle of olive oil.

• Fior di Latte: Made from cow’s milk, this variety is lighter and slightly less tangy than mozzarella di bufala. It’s ideal for melting on pizzas or baked into traditional Roman dishes like supplì.

• Smoked Mozzarella (Scamorza Affumicata): For those seeking a robust, smoky flavor, scamorza offers a delightful twist on the classic cheese. This semi-hard version is perfect for grilling or adding depth to pasta dishes.

Mozzarella in Roman Cuisine

Mozzarella plays a starring role in many Roman dishes. Perhaps the most famous is pizza bianca, a Roman-style flatbread often topped with melted mozzarella and other simple ingredients like zucchini blossoms or anchovies. Supplì al telefono, a beloved street food, features balls of rice stuffed with mozzarella, breaded, and fried to golden perfection. When you bite into a supplì, the mozzarella stretches like a telephone cord, giving the dish its playful name.

In salads, mozzarella is a key ingredient in the classic caprese, while heartier dishes like gnocchi alla sorrentina (baked gnocchi with tomato sauce and mozzarella) showcase its melting qualities. Even breakfast menus sometimes include mozzarella paired with cured meats and fresh bread.

Where to Find the Best Mozzarella in Rome

For those eager to sample authentic mozzarella in Rome, the city offers a wealth of options:

• Markets: Head to Campo de’ Fiori or Testaccio Market for fresh, artisanal mozzarella from local vendors. These markets often feature mozzarella delivered directly from producers in Campania and Lazio.

• Cheese Shops: Specialty stores like La Tradizione and Roscioli Salumeria showcase premium-quality mozzarella, often accompanied by expert advice on pairings and recipes.

• Restaurants: Many Roman trattorias and pizzerias, such as Pizzarium or Da Remo, highlight mozzarella’s versatility in their menus. Whether it’s topping a margherita pizza or served fresh as an antipasto, mozzarella shines in these establishments.

A Cheese Lover’s Guide to Enjoying Mozzarella

When enjoying mozzarella in Rome, freshness is paramount. The cheese is best consumed within a day or two of production, so look for packaging dates when purchasing. Pair mozzarella with simple, high-quality ingredients like vine-ripened tomatoes, fresh basil, and extra virgin olive oil to let its natural flavor shine.

Additionally, consider exploring the surrounding Lazio countryside, where agriturismi (farm stays) often produce their own mozzarella. These rural escapes provide a firsthand look at traditional cheese-making processes and an opportunity to savor mozzarella in its freshest form.