Buffalo Day at Doney

Last Sunday I was lucky enough to have inside knowledge of the special buffalo-themed brunch at Doney Restaurant.

Part of the range

Their supplier of buffalo mozzarella, La Perla del Mediterraneo, would   be there to make the cheese live in the restaurant itself!

With buffalo mozzarella being one of my top 3 favourite foods, I really couldn’t miss it, so I braved the near 40°C Rome summer heat, dressed up and took off in my dusty car. Pity I couldn’t persuade anyone to come with me, albeit at very short notice.

James in toque, with the staff of the caseificio

A word on the company: La Perla del Mediterraneo (Capaccio, Paestum) was created by two brothers with a passion for buffalos. One in raising them, one in making the divine cheesy products. They have even patented, together with the Federico II University of Naples, a system to make lactose-free buffalo mozzarella and buffalo milk products. LPDM produces all things buffalo, even down to Bufalato (buffalo gelato) and buffalo ricotta tarts, all in house, all in the same plant. Buffalo yoghurt, kefir, ricotta and cream cheese become almost slightly obvious results.
 

1-The curds

 Needless to say I was more interested in watching, taking pictures and 

 eating the still warm cheese, and comparing it with the one brought in  

 fresh that morning, than in tasting the rest of the offerings.

2-Breaking the curds

 This was made even easier by the  dishy green-eyed cheese-maker,     who adeptly broke the curds...

3-Adding hot water at 75°C

...stirred them in hot water and spun a white blanket out of them, before forming it into balls, plaits and dainty knots. 

4-Stirring the curds results in this

5-Pulling the 'pasta filata'

6-Shaping the balls

7-Shaping MY plait

At the end of the proceedings I was presented with a 2 kilo plait of mozzarella, especially made for me (I can’t say James didn’t have something to do with it!)

8-Floating goodness

Bufalato Nocciola e gianduja

The Hazelnut Bufalato with Gianduja swirl was divine. The mozzarella luscious. The ricotta unctuous and creamy, but also very light. 

Due to the summer Sunday and everyone being at the seaside, the event will be repeated in October. And I 'll be sure not to miss it!