Issue 2—Going to the Source: Mozzarella di Bufala

A visit to the water buffalo at Tenuta Vannulo, Campania, Italy

"I don’t have to explain to MealTicket readers that yes, international travel can be planned around cheese. You think about travel in the same way I do—'what do I want to eat?' comes before 'where do I want to go?'

I wanted to eat authentic mozzarella di bufala. It’s produced in two provinces of the Italian region of Campania, Caserta and Salerno. Real mozzarella di bufala doesn’t travel well, especially when made with raw milk. Rome, a few hours north, is about as far as it goes. If I wanted to eat mozzarella, I needed to go to the source."

Included in this issue:

  • Raising a Food-Lover: Pesto
  • My new travel philosophy
  • Reading list - fun books for kids and adults to read before you go
  • Travel details: where to stay and what to do

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