(Adnkronos) - “Dietro un’eccellenza come la Mozzarella di Bufala campana dop tanta scienza, ricerca e l’abilità dei maestri lattiero caseari. “.
Cosi Matteo Lorito, Rettore dell’Università degli studi di Napoli Federico II, a margine del Convegno a Napoli, sulla Mozzarella di Bufala campana dop.
Cosi Matteo Lorito, Rettore dell’Università degli studi di Napoli Federico II, a margine del Convegno a Napoli, sulla Mozzarella di Bufala campana dop.
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NewsTranscript
00:00Today we are inaugurating a new phase, we are holding the first world congress on buffalo mozzarella,
00:12which has never been done before, it seems incredible, congresses are held on everything,
00:16but a congress on gastronomic excellence has never been held, and also on cultural excellence,
00:21such as buffalo mozzarella and of course dairy products.
00:25We couldn't do it in Naples, we couldn't do it in Campania,
00:29it is an extraordinary event that also brings delegates from the most distant countries,
00:34from New Zealand, Australia, South America,
00:37and so today we are telling this wonderful story of this product that was born many years ago,
00:44but which today has become one of the leading products of the national food pill,
00:51which in turn is the national food pill, the most important component, the Italian pill,
00:55let's not forget it, because the first one, let's say, of food and agriculture
01:03is one of our most important national riches, so today we will talk about science,
01:08we will talk about products, we will talk about quality, we will talk about nutrition,
01:12and we will all learn that behind mozzarella there is also a lot of science,
01:16so not only the ability of our dairy masters, but also a lot of science and a lot of research.
01:22The state of health is generally a good state of health,
01:25we have many heads in Campania, it is a rich state,
01:29we have more buffalo heads than cattle heads, let's say, in general,
01:33so our farms are generally healthy farms,
01:37obviously when we have a very important, very widespread supply,
01:40there can be some problems, but there are also many controls, we know that well,
01:44the product is of quality, I always say, I don't know, 50 years ago
01:48maybe it was not very easy to find a good mozzarella,
01:51today it is very difficult to find a bad mozzarella,
01:53so mozzarella is a product of great quality, which has grown a lot,
01:57and as I said, there is also an attention to technology and science,
02:02just a few months ago we started NINA, NINA is a virtual lady
02:08based on an algorithm that runs the web,
02:11I'm doing it even now while we're talking,
02:14in search of Italian sounding, that is, fake products
02:19that somehow recall the buffalo mozzarella
02:22and then bring it back and make contrasting actions,
02:25so this is a great innovation carried out by our consortium
02:31that also transmits it to other important Italian consortiums
02:35such as that of Parmigiano and so on,
02:37so in short, there is innovation, there is quality
02:40and there is also a piece of our history, of our tradition
02:43that goes around the world.