In the Campania region of southern Italy, a Battipaglia dairy called Caseificio La Fattoria makes mozzarella that generally weighs between 44 and 66 pounds.
I wish my country was this serious about food https://t.co/RUbYhI1rEt
— Gene (@the_ldv) December 10, 2018
Many say Campania is the birthplace of mozzarella. The name even comes from the regional dialect,Â mozzare, which means “cutting by hand.” Mozzarella from this region is made from buffalo milk and comes in all shapes and sizes.
Caseificio La Fattoria’s crowning glory is the Zizzona, an enormous ball of mozzarella made with 100% buffalo milk. It can weigh up to 88 pounds and releases a large amount of fresh milk when you bite into it. The dairy makes over 9 tons of mozzarella per day, 4,000 of which are Zizzonas.