Italian buffalo

Italian Buffalo

The Italian Buffalo or Mediterranean Italian buffalo is a breed of water buffalo (Bubalus bubalis) native to Italy. It is included in the list of traditional Italian agricultural products maintained by the Italian Ministry of Agricultural, Food and Forestry Policies.

History

The Italian Buffalo has a long history in Italy, with evidence of its presence dating back to the Roman Empire. The breed was officially recognized in 2000 by the Italian Ministry of Agricultural, Food and Forestry Policies.

Characteristics

Italian Buffaloes are large animals, with males typically weighing between 800 and 1,200 kilograms and females between 500 and 600 kilograms. They have a robust body, a large head, and long, curved horns. Their coat is black or dark grey, and their skin is thick and wrinkled.

Use

The primary use of the Italian Buffalo is for the production of mozzarella cheese. The milk of the Italian Buffalo is rich in fat and protein, making it ideal for cheese production. In addition to mozzarella, the milk is also used to produce other traditional Italian cheeses such as burrata and ricotta.

Conservation Status

The Italian Buffalo is classified as a vulnerable breed by the Food and Agriculture Organization of the United Nations. Efforts are being made to preserve the breed through selective breeding programs and promotion of its products.

See Also

• List of Italian cheeses
• Water buffalo
• Mozzarella