Savoring Mozzarella di Bufala

In Rome last September, Michele wanted to go to restaurant Obika. This small restaurant in the Centro Storico specializes in mozzarella di bufala from different parts of Campania. We ordered a sampling from Salerno and Paestum. Two of the mozzarellas were fresh, and one was smoked. We also tried a ricotta and a burrata. The mozzarella from Salerno was creamy with a touch of sweetness while the one from Paestum was less creamy and more full flavored. The smoked mozzarella from Salerno had a nice smokey flavor and was creamy inside.  Bufala milk is very rich in fat and protein, so it makes excellent mozzarella. The cheeses were so good; we decided to go to Campania to try them at the source.