Whenever I am south of Rome, I must get my hands on some mozzarella di bufala! This soft fresh cheese is made from the milk of the Italian Mediterranean buffalo, and the most celebrated areas of production are around Caserta and Paestum in the Italian region of Campagna. It is often described as “the queen of Mediterranean cuisine,” and simply explodes with flavor. I prefer to eat day-old mozzarella di bufala – WHICH SHOULD NEVER BE REFRIGERATED, BUT STORED AT ROOM TEMPERATURE IN ITS OWN WATER – with some EVOO and black pepper. Mamma mia che buono! Buon appetito!