Comments on: My first – and last – pizza made with mozzarella from British buffaloes https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/ Mon, 07 Apr 2014 01:01:13 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Georgio https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/#comment-103 Mon, 07 Apr 2014 01:01:13 +0000 http://youngandfoodish.com/?p=1020#comment-103 My place is called Finezza Neapolitan Pizza

]]> By: Georgio https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/#comment-102 Mon, 07 Apr 2014 00:57:47 +0000 http://youngandfoodish.com/?p=1020#comment-102 These are the types of conversations i like to see . And with very helpful replys. I have heard of Franco Mancos but have not had the chance to stop by and taste their product. I have just opened a small neapolitan style pizzeria in which i built my own oven resembling the one that i used when i won my award in lecce in 2008. I can say this though, i use real san marzano tomatoes which cost me £6.89 for a big tin and 2 types of cheese , fior di latte for my classic italian pizzas and 100% DOP mozzarella di bufala which is delivered to me directly from naples. I too were in search of a good mozzarella and spoke to th people at Laverstock Park Farm. The cheese was ok but it was in a texture as we call in napoli > buratto which is like a bit hard on the outside and creamy in the middle, and it was a bit too pricey . There s a company in london which delivers original italian products called carnivale, give them a riing . Well if any of you happen to be driving by Hadleigh, Suffolk , stop by and taste one of the best pizzas in this region. Ask for georgio and mention you read this ad and the pizza is free, ciao tutti . 🙂

]]> By: Alpigiano https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/#comment-101 Thu, 14 Mar 2013 18:13:29 +0000 http://youngandfoodish.com/?p=1020#comment-101 I have had a similar experience with Alham Wood Buffalo Mozzarella…a friend from Campania confirmed that it wasn’t up to scratch. But these guys also sell raw buffalo milk so I learned how to make mozzarella myself – and after a couple of disasters the results are very good indeed. I am not suggesting to make your own cheese – well, not necessarily – but give British buffaloes a chance. I do think Alham Wood’s raw milk is excellent, I found making cheese “a pasta filata” with their milk much easier than any other I tried.

Some of my attempts are here: http://gardennogarden.wordpress.com/2013/02/07/mozzarella-iii-with-a-vengeance-and-a-recipe/

]]> By: Veronica https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/#comment-100 Sun, 05 Sep 2010 00:42:06 +0000 http://youngandfoodish.com/?p=1020#comment-100 I own a little organic pizza delivery place in highbury called Organica Pizza Company and we actually buy all our mozza from those guys…I do agree that buffalo mozzarella is not the best but buffalo mozza was never ment to be used as a main cheese topping on the pizza…even if you order the “bufallion” pizza from lets say Ferezza, they will put it on your pizza as extra on top of already cooked pizza. The mozzarella we take from Alham Wood guys is half cow and half buffallo- it melts perfectly and to be honest being a bit of a pizza fanatic I personally think its best tasting mozzarella in the UK, not to mention that its British! It took me a year to source local mozzarella because I would hate to import italian one, and I think I ve tryed everything out there and been to many farms- and this is the best thing we found! And they are not paying me for this:)) Juts ask for half cow half buffallo one next time for pizza making- oh and instead of slicing it, try shredding it!
PS: BTW Franco Manca also uses Alhams farm mozza:)

]]> By: Gastro1 https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/#comment-99 Thu, 09 Jul 2009 08:06:12 +0000 http://youngandfoodish.com/?p=1020#comment-99 When I have very good quality DOP Mozza I actually prefer to eat it raw with some olive oil or as part of a tomato centric salad. I also think with a top 36 or 48 month Parmigiano Reggiano it is better eaten uncooked i.e. one could say they are both too god to cook !

To this end one could argue that a very good Fior di Latte Mozza may be enough to produce an excellent Pizza – thats probably why Franco Manca manage to produce one of the best in London.

At the same time if like you your pizza is a Margherita where the Mozza is one of the two key toppings( if you can get or afford) a top DOP Mozza it’s absoluteley the way to go !

]]> By: Dan https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/#comment-98 Thu, 09 Jul 2009 07:04:41 +0000 http://youngandfoodish.com/?p=1020#comment-98 In reply to Ollie.

Well spotted, Ollie. Yes, you’re right, they do supply Franco Manca, only it’s their cow’s milk mozza (fior di latte) and not their buffalo mozza. Regardless, my conclusion was probably a bit harsh and hasty. Laverstock Park Farm is proving there is a bright future from British mozzarella di bufala.

]]> By: Ollie https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/#comment-97 Thu, 09 Jul 2009 06:49:05 +0000 http://youngandfoodish.com/?p=1020#comment-97 Don’t these guys supply Franco Manca though, Daniel? They must be doing something right!

]]> By: Dan https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/#comment-96 Tue, 24 Mar 2009 16:15:01 +0000 http://youngandfoodish.com/?p=1020#comment-96 Thanks for the tip, Ed. We will try Story Delhi asap.

]]> By: Manaboutworld https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/#comment-95 Tue, 24 Mar 2009 14:24:23 +0000 http://youngandfoodish.com/?p=1020#comment-95 Thanks Daniel, it’s good to know that it’s not worth splurging on UK buff mozza for home pizza.

I’ve recently rediscovered Story Delhi, Dray Walk (Brick Lane) and can’t stay away. Their micro-thin organic pizza are veritable cornucopias of flavour!

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