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Best Pizza in NJ- It’s in the Cheese
If you’ve ever had Bufala Mozzarella, then you know what love tastes like. Undici restaurant in Rumson hired pizza consultant Anthony Mangieri of Una Pizza Napoletana. Mangieri insists that Bufala Mozzarella has “the magic” other mozzarella cheese doesn’t.
Margherita pizza made with Bufala Mozzarella
While regular mozzarella is made with cow’s milk, Bufala or Buffalo, Mozzarella (not to be confused with the spiciness of buffalo wings) is made with milk from Italian water buffalo. What’s the difference? The taste (aka the magic). The milk from water buffalo is creamier, and while not very good for having with a bowl of cereal, it’s perfect for making one of Italy’s most desired cheeses. Bufala Mozzarella is so valued, the “Mozzarella di Bufala Campana” Association monitors production quality and location, making sure producers comply with the government declared DOC (Designation of Origin) status Bufala Mozzarella was given in 1993.
That said, it’s no surprise that Pizza Napoletana and Bufala Mozzarella are a match made in heaven (or in this case, Italy). “When you take it out of the oven,” says Mangieri “the pizza looks like it has some life. It’s shiny and glistening.” Bufala Mozzarella melts differently on the pizza, and in turn adds a delicious, truly Italian taste to the Pizza Napoletana experience. There are people around the world, including a few in the US, that are trying to produce Bufala Mozzarella. But staying true to form, Undici imports all their Bufala Mozzarella from Italy to ensure that it has the magic they’re looking for; they wouldn’t dream of using any ingredients short of magical in making their Pizza Napoletana, “The Best Pizza in New Jersey.”
