Side banner on the left. Area EN

Ricotta di Bufala Campana DOP

      Ricotta di Bufala Campana PDO

Ricotta di Bufala Campana PDO is a product obtained through the processing of the “first whey” (sweet) obtained in the cheese-making process of Mozzarella di Bufala Campana PDO, which uses milk from the Mediterranea Italiana buffalo breed.

The production area of Ricotta di Bufala Campana PDO is within the provinces of Benevento, Caserta, Naples and Salerno in the Campania region; the provinces of Frosinone, Latina and Rome in the Lazio region; the Province of Foggia in the Apulia region and Isernia in the Molise region.

Since the arrival of buffalo in Southern Italy in the XVI century, the production of Ricotta di Bufala Campana and Mozzarella di Bufala Campana has been very closely linked. One of the first mentions of ricotta cheese can be found in a cookbook written by Bartolomeo Scappi, cook at the Papal Court, in 1570. More detailed descriptions can be found in an essay by Achille Bruni from 1859, Del latte e dei suoi derivati. Today it is the object of renewed interest and valorisation.


Ricotta di Bufala Campana PDO can either have a truncated pyramid or cone shape and weighs between 2 kg and 40 kg. The ricotta is porcelain white in colour, rindless, with a grainy but not sandy consistency that is soft and creamy. The flavour is characteristic, fresh and slightly sweet, whilst the aroma is reminiscent of milk and cream.

The product is marketed as Ricotta di Bufala Campana PDO Fresh and Fresh homogenised. It is sold year-round packaged in paper, heat-sealed plastic boxes or other food packaging. Packets with a maximum weight of 2 kg can be supplied to retail stores and up to 40 kg for the processed food industry.

Ricotta di Bufala Campana PDO is different from other ricotta cheeses due to its creamy consistency, softness, colour and sweet milky aromas, characteristics which are given to the fact that buffalo whey is richer in fats and free from lipase, an enzyme that can influence the sensory properties of fat.


Fresh Ricotta di Bufala Campana PDO can be stored for a maximum of seven days at a temperature of 4-5°C, whereas the Fresh homogenised ricotta can be conserved for up to 21 days. It can be eaten on its own or used as an ingredient in many recipes and stuffed dishes. The product is generally used to prepare local sweet and savoury dishes from the Neapolitan cuisine. Amongst the most famous recipes, there is the Pastiera Napoletana, a typical Easter cake.


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2010

Organic production




Dietary product


Lactose-free product




   212 - 246.6 kcal per 100 gr.


   10.5 - 16.2 gr. per 100 gr.


   10 - 20 gr. per 100 gr.

Fat in dry matter

   12 %


   0.4 gr. per 100 gr.

The dry residue

   25 %


   75 %


(Ca) Calcium

  245 mg. ( 72% )*

*(the difference from the average value)


15,3 -  Individual visits per month (average)
846 -  All individual visits
01 11 2016 -  Date of publication of this article
23 01 2017 -  Date of last edit

Ricotta di Bufala Campana PDO. Foto № 1
Ricotta di Bufala Campana PDO. Foto  № 2

Side banner on the right. Area EN