Is the mozzarella buffalo or cow's milk?
bù-fa-la — three syllables, stress on first. vac-CI-no — three syllables, stress on second.
When ordering to confirm the type of mozzarella — the choice affects flavour significantly.
'Di bufala' = buffalo mozzarella (more flavourful, richer). 'Vaccino' = cow's milk ('fior di latte'). Interestingly, most top Neapolitan pizzerias prefer fior di latte for cooked pizza — buffalo mozzarella has too much water and can make the pizza soggy.
Avete la mozzarella di bufala campana DOP?
Do you have Campania buffalo mozzarella DOP?
The protected designation — genuine Campanian buffalo mozzarella has a specific flavour
Il fior di latte viene da Agerola?
Is the fior di latte from Agerola?
Agerola (near Naples) produces some of the finest fior di latte in Italy
La mozzarella la mettete cruda o la cuocete?
Do you put the mozzarella on raw or cook it?
Some pizzerias add mozzarella mid-bake or after cooking to preserve freshness
The buffalo vs fior di latte debate is central to Neapolitan pizza theology. Mozzarella di bufala is indisputably superior as a fresh cheese eaten alone. But on a pizza cooked at 485°C, fior di latte's lower water content produces a better result. Most AVPN-certified pizzerias use fior di latte.