The Ricotta di Bufala Campana DOP Consortium at “Formaggio in Villa”
Ended with a resounding success the eleventh edition of Formaggio in Villa, the event dedicated to the world of cheeses of excellence held from 14 to 17 April in the evocative medieval walls of Cittadella (PD). Record numbers and a success far beyond the most optimistic expectations: over 100,000 visitors who have alternated in these four days. An edition that featured the Ricotta of Bufala Campana DOP with his sister of milk, the Mozzarella of Bufala Campana DOP that together gave rise to a calendar full of events including meetings, demonstrations and tastings, these last very appreciated by visitors who have had the opportunity to associate our DOP excellence with all their delicious shapes and versions.
The presentation and tasting of two creations by pastry chef Marco Merola of Pasticceria Contemporanea Caserta that with its original desserts, “o’Babà” chocolate and “Partenope”, contemporary reinterpretation of traditional panettone, have tried once again the great versatility of Ricotta di Bufala Campana PDO in both salty and sweet preparations as stated in the statements of Benito la Vecchia – President of the Consortium for the Protection of Ricotta of Bufala Campana:
“We close this edition of Formaggio in Villa aware of the extreme versatility of Ricotta of Bufala Campana DOP. Among the novelties presented the Panettone made with Ricotta of Bufala Campana DOP that in this preparation of the master Marco Merola goes to replace a very high percentage of butter usually needed in the preparation of Panettone. The result: perfectly leavened and extremely soft! As well as being such, the buffalo ricotta was used for the Bufala Gelato and for the amazement of all in the sweet Campania par excellence: the Baba.”