Bufala&More di Salvatore Fumaruolo

In Naples, Salvatore Fumaruolo embraces the less conspicuous act of the buffalo dairy chain: the recovery of whey leftover from mozzarella production. From that liquid comes Ricotta di Bufala Campana DOP, a dairy product that thrives on delicacy rather than structure. The result is white as porcelain, with the creamy softness that the denomination recognizes as its own and a sweetness that needs no additions to be appreciated. Bufala&More operates within the protected Campanian area, where water buffalo farming determines the quality of the raw material even before cheesemaking techniques intervene. The ricotta preserves its intact freshness, closing the production cycle instead of discarding residues: what remains of the mozzarella itself becomes a complete product. A single denomination, yet sufficient to show how Campania understands every phase of milk processing, including those that might otherwise be forgotten. A fresh dairy product, where the producer's hand matters less than the inherent goodness of the starting point.

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