Giusi said...

>
> "Andy" ha scritto nel messaggio
>> Giusi said...
> They rip most of the soft innards out, pile in
>>> the tomatoes, add the fresh bufala in thick slices... lean over the>>
>>> plate to eat.
>
>> You made me google search "bufala." First guess, it sounded like it
>> could be buffalo meat, in Italian. It's a creamy mozzarella as one
>> result > claimed. I'll look around for some. I'm sure I'll enjoy it!
>
> Were you to make thick slices of a fresh buffalo, you'd really have to
> lean over something to eat it. Mozzarella di bufala is simply one of
> the best things in the world and so is best left simple to shout its own
> flavor. I like it best at 6 hours old, but it is OK up to a week when
> sealed in brine. Best to buy it and eat it instanter.


South Philly, PA has a famous Italian market, the oldest open air market in
the country. Goes on for blocks and blocks. I know just the cheese market
to find it! Been there once or twice. Cheeses strung up and hanging from
the ceiling all over the place! The aromas are intoxicating! Just about
takes your breath away!!! Six hour freshness in Philly? I doubt it.

Andy