Author Topic: Introduction  (Read 571 times)

0 Members and 1 Guest are viewing this topic.

Offline Bufalatte

  • Registered User
  • Posts: 12
Introduction
« on: October 29, 2011, 02:31:58 PM »
My name is Richard Eberle and I am a partner in Bufalatte based in the Washington DC metro area.  Bufalatte USA is an Italian-American joint venture dedicated to bringing true Mozzarella di Bufala to the U.S. Market.

Looks like I have found a new home!

 


Offline Jet_deck

  • Supporting Member
  • *
  • Posts: 3041
  • Location: Between Houston and Mexico
Re: Introduction
« Reply #1 on: October 29, 2011, 02:36:44 PM »
Are you with the group that had the buffalllow in Mexico that is moving them to florida?
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Bufalatte

  • Registered User
  • Posts: 12
Re: Introduction
« Reply #2 on: October 29, 2011, 02:42:07 PM »
Hi,

Our Italian partners have a mozz plant in Mexico but we are a separate operation and bring all of our buffalo milk in from Italy.  Our first plant is in Florida. So I think the answer is a sort of, maybe yes.

Offline Jet_deck

  • Supporting Member
  • *
  • Posts: 3041
  • Location: Between Houston and Mexico
Re: Introduction
« Reply #3 on: October 29, 2011, 02:47:20 PM »
http://www.bufalita.com/

This is the one I was speaking about.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Bufalatte

  • Registered User
  • Posts: 12
Re: Introduction
« Reply #4 on: October 29, 2011, 02:52:09 PM »

Offline Pizza Napoletana

  • Registered User
  • Posts: 1336
  • Location: San Diego, CA
    • A Philosophy of Pizza Napoletanismo
Re: Introduction
« Reply #5 on: October 29, 2011, 02:53:25 PM »
My name is Richard Eberle and I am a partner in Bufalatte based in the Washington DC metro area.  Bufalatte USA is an Italian-American joint venture dedicated to bringing true Mozzarella di Bufala to the U.S. Market.

Looks like I have found a new home!

Dear Bufalatte, welcome! Will your company market your products in California? (I live in San Diego, California.) I look forward to trying your bufala di mozzarella. Good day!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Bufalatte

  • Registered User
  • Posts: 12
Re: Introduction
« Reply #6 on: October 29, 2011, 02:57:59 PM »
As we speak we are setting up distribution in California so please email me your details and I will get back to you with specifics.

thks

Offline Pizza Napoletana

  • Registered User
  • Posts: 1336
  • Location: San Diego, CA
    • A Philosophy of Pizza Napoletanismo
Re: Introduction
« Reply #7 on: October 29, 2011, 03:22:46 PM »
As we speak we are setting up distribution in California so please email me your details and I will get back to you with specifics.

thks


Dear Bufalatte, I do not know what you mean by "details". I am just a home baker here in San Diego (hopefully soon will be working as pizzaiolo), baking about 18 Neapolitan style pizzas per week. Buffalo mozzarella is definitely my first preference over fior di latte. Moreover, there are only two Neapolitan pizzerias here ("Pizzeria Bruno Napoletano" & "Pizzeria Calabria"), both of which might be interested in your products. Last, it would be great if "Trader Joe's" starts carrying your products. Trader Joe's is a privately held chain of specialty grocery stores headquartered in Monrovia, California. That is where I currently buy most of my buffalo mozzarella. You may want to contact them.

http://www.traderjoes.com/
http://en.wikipedia.org/wiki/Trader_Joe%27s

One question: Will your company produce "buffalo ricotta", which is quite rare in the U.S.? I thank you in advance!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Bufalatte

  • Registered User
  • Posts: 12
Re: Introduction
« Reply #8 on: October 29, 2011, 03:38:56 PM »
Pizza Napoletana,

Thanks for that.

It is early days for us so and we will focus on wholesale distribution to the restaurants and food store outlets so I appreciate the info.  As of now it is only buffalo mozzarella but when scale permits we hopefully will start our own curd production which opens the door to a buffalo ricotta.

Offline Pizza Napoletana

  • Registered User
  • Posts: 1336
  • Location: San Diego, CA
    • A Philosophy of Pizza Napoletanismo
Re: Introduction
« Reply #9 on: October 29, 2011, 08:01:45 PM »
Pizza Napoletana,

Thanks for that. It is early days for us so and we will focus on wholesale distribution to the restaurants and food store outlets so I appreciate the info.  As of now it is only buffalo mozzarella but when scale permits we hopefully will start our own curd production which opens the door to a buffalo ricotta.


Dear Bufalatte, I wonder how you react to my following statements or do you find them to be true?

"Not long ago, I talked to a corporate owner of a Neapolitan pizzeria who told me that, bufala di mozzarella imported from Italy enter the U.S. in a frozen state. (I think he mentioned that often 'liquid nitrogen' is used to freeze the mozzarella balls!) If truly so, there goes out the window a percentage of the texture and flavor of the bufala di mozzarella imported to this country from Italy! Moreover, to the best of my knowledge, bufala di mozzarella is supposed to be "fresh" (hence "fresh mozzarella"), not aged. Because of the unavoidable factors of distance and time, the mozzarella balls imported to the U.S. are not as fresh as one hopes them to be. Therefore, there are inevitable compromises!"

You may want to post your response to the following thread (where I have already commenced a discussion on this issue and where I have also introduced your company to the forum members):
http://www.pizzamaking.com/forum/index.php/topic,14506.msg158416.html#msg158416

I thank you in advance!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/


Offline Bufalatte

  • Registered User
  • Posts: 12
Re: Introduction
« Reply #10 on: February 02, 2013, 06:44:48 AM »
I know we have been absent for awhile but Bufalatte are back after spending a big chunk of time perfecting our process to make real fresh Italian buffalo mozz here in the USA.  We just launched a kickstarter.com campaign that tells our story and is looking for some help.

http://www.kickstarter.com/projects/239235260/italian-buffalo-mozzarella-made-in-the-usa

Making buffalo mozz is harder than you think to do but we are now - with a little help -  ready to go!

Richard Eberle


 

pizzapan