Our dive master, Paolo said we should go to Battipaglia, the home of the buffalo mozzarella.
There wasn’t much choice about it, we had to stop and check it out…served on a bed of arugula, the mozzarella was nearly the size of a softball. The skin on the outside was thick, but when cut into, was milky. Very tasty. And with prosciutto, even better.
Tomorrow we hope find a farm that offers mozzarella tours and see the water buffalo.