After visiting the stunning 2,000 year old temples in Paestum on our last day, we went to the Mozzarella di Bufala creamery and had an amazing tour, cooking class, and later a mind blowing lunch.

Here are some facts:
Bufalo's have been here for about 1,000 years.
Bufalo milk is 3 times richer then cow's.
They give 10L of milk/day in comparison with cows who give 40L.
The male Bufalo's are separated from their mothers right after they're born, because the milk is needed for the Mozzarella production.

And here they are!



This is the production:







I had the fantastic opportunity to try some other Bufalo products than Mozzarella, which included yogurt, gelato, cakes, milk, and some other pastries. I chose plain yogurt with some honey, because I wanted to taste the true flavor of Bufalo milk and I tried gelato from my friends :)



I must say, the Bufalo taste is pretty strong and it literally coats your mouth with fat, but it's very good. Definitely a good way to start your day!



For the cooking class we went to the Tenuta Seliano Agriturismo, very close to the creamery. They divided us into teams and I was determined to get into the one that was making the ''Pastiera'' which is a ricotta based cake with the addition of eggs, candied fruits, sugar, butter and enrobed in pate sucree, and it's traditionaly made in the Easter time. And yes, we used ricotta di Bufala and also burro di Bufala.



This next photo is Bufalo meat in tomato sauce, it was fantastic, so tender!



And then they finally started bringing out all this food...I was eating it with my eyes, how could I not?



Mini mozzarella



Local salami



Ricotta



Mozzarella!



Again mozzarella, all kinds of shapes...



Smoked mozzarella



See how much we loved it?



And of course, ice cold Limoncello to top it all off!
La vita e bella!!