Figliata di Bufala con Panna: the spectacular Campanian speciality
Figliata di Bufala con Panna is a fresh pasta filata cheese made from Campanian buffalo milk: a large mozzarella that encloses small mozzarella pearls bathed in soft, milky cream. The 2 kg bag yields a drained weight of 1 kg of cheese. When you slice it open, the heart of pearls and cream is revealed, an effect that gives the cheese its evocative name. It is produced by Caseificio Giffoniello in Montecorvino Rovella, in the province of Salerno, in the heart of Campania.
What is figliata
Figliata is one of the most recent and creative expressions of Campanian dairy craft. The name, which evokes a mother mozzarella giving birth to her little ones, describes exactly what appears at the cut: dozens of small mozzarella balls (ciliegine) immersed in fresh cream inside a single soft shell of stretched-curd buffalo cheese. It is a table cheese, born to amaze, and over recent years it has become a signature centrepiece on antipasti and gourmet boards.
Origin and producer
This figliata is crafted in Campania by Caseificio Giffoniello, based in Montecorvino Rovella in the province of Salerno, the land traditionally devoted to buffalo dairy. The dairy works fresh buffalo milk following the pasta filata method, the same stretching technique that gives Campanian mozzarella its characteristic texture.
Sensory profile
The taste is delicate, lactic and clean, with the sweetness of fresh cream balancing the springy bite of the mozzarella pearls. The texture combines the elasticity of stretched curd with the velvety softness of the cream filling. Served at the right temperature, it offers a generous, indulgent mouthfeel that suits both rustic and refined presentations.
Professional uses in the kitchen
Figliata di Bufala con Panna is designed to be the showpiece of a dish. Present it whole on a board and cut it at the table to reveal the pearls and cream. Spoon the soft heart over warm bruschetta or freshly baked focaccia. Pair it with San Marzano tomatoes, basil and a thread of extra virgin olive oil for a refined caprese. Use it to enrich cold buffets, brunch tables and aperitif platters, or serve it alongside cured meats such as prosciutto crudo for a classic antipasto.
Pairings
It pairs naturally with ripe tomatoes, basil, extra virgin olive oil, crusty bread and focaccia, as well as with cured meats and a glass of fresh white wine. The cream filling also makes it an elegant match for grilled vegetables and seasonal fruit such as figs.
Storage and handling
Keep refrigerated at 0-4 °C in its governing liquid until serving. As a fresh dairy product it is best enjoyed within a few days and consumed quickly once opened. Take it out of the fridge shortly before serving so it expresses its full flavour and creaminess.
Logistics and delivery
LAPA distributes Figliata di Bufala con Panna under controlled refrigeration across Switzerland, serving restaurants, pizzerias, gastronomies, hotels and Italian specialty shops as well as private customers. Deliveries are handled by the LAPA refrigerated fleet and trusted partner carriers, preserving the cold chain from our warehouse to your kitchen.
Who it is for
An ideal choice for chefs, caterers and gastronomies looking for a fresh, high-impact Campanian dairy speciality to elevate antipasti, buffets and gourmet presentations.
