Here's all you want to know about mozzarella

What makes mozzarella so famous is its savoury goodness and the unique flavour, which distinguishes its different varieties such as the burrata, the bocconcini, the smoked mozzarella and the buffalo mozzarella, known as Mozzarella di Bufala in Italian.
This Italian soft cheese in 1993 was granted the quality assurance DOC (Controlled Designation of Origin) and in 2008 the Protected Geographical Status from Europe. It is produced in a selected number of regions, namely, those in Campania, Lazio, Apulia and Molise.
History
The word bufala in mozzarella di bufala indicates from where the milk comes from: the water buffalo. It is commonly thought that the Campania Region of Italy was the birthplace of the soft cheeses, thanks also to a large production of buffalo milk and the famous production of buffalo mozzarella in the region. As a matter of fact, the water buffalo is a farm animal that was introduced in Italy, by the Normans in Sicily where Arabs brought them during their reign. The water buffalo was raised in Italy in the 12^th century and mozzarella was produced. The art of mozzarella making seems to have been spread from people living in the southern region of Molise.
There are early documents dating back to the 12^th century that show that traditionally southern Italians on the occasion of some religious holidays, used to eat a delicious piece of cheese called Mozza or Provatura. The oldest document, in which you can find the full term mozzarella, dates back to the 16^th century and is written by a chef at the Papal Court. The word Mozzarella comes from its preparation process, from the word mozzatura, which means "cutting something by hand". Indeed, one of its production steps involves the curd cutting by hand, in order to create the small balls that then will become the core part of Mozzarella.
Nutritional values
Mozzarella is a fundamental part of the Italian cuisine. The Buffalo mozzarella has the following nutrients: proteins, fat, vitamin A, vitamin B, vitamin B1, calcium, phosphorus, sodium and iron. It is used in many Italian dishes such as the "Insalata Caprese" or the "Calzone" and it goes perfectly with pizza. It contains up to 270 Kcals for 100 grammes, hence it is usually recommended to be combined with light veggies and a small amount of carbohydrates, as a single course.

• Food and Dining