Mozzarella culture. The Romano family.

   With the warm breeze rolling in from the Gulf of Naples into their rustic kitchen in Lettere, Gennaro Romano and his wife Anna worked diligently with partial skim milk to create the “Caseificio Romano” - a cheese house. This was in the heart of the 1925. The Mozzarella was traditionally made of buffalo milk, Gennaro introduced in his factory a combination of whole cow milk producing a “Fior di Latte”. This mozzarella was sold and distributed from its humble origins in Lettere throughout the Naples, spanning from the Salerno to the rocky cliffs of Roma.

   In 1961, Caseificio Factory changed hands, passing to Gennaro’s son, Vittorio. He kept the original name of the factory and increased production. The family-run cheese factory became well known within Italy for its handmade authentic buffalo Mozzarella and Fior di Latte. 

   Up to date the Caseificio is a family run artisan cheese farm. Today, Vittorio’s son Francesco, reputable fine dining chef, continues the tradition of cheese art and maintains all operations in the factory, from the creation, to the production, to the sales of Caseificio hand-crafted cheeses.

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The word Mozzarella, derived from the Neapolitan dialect spoken in Campania, Italy, is the diminutive form of mozza "cut", or mozzare "to cut off" related from the method of working.

The term Mozzarella is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, a famous Renaissance chef, “Opera dell'arte del cucinare”. 

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 Vittorio Romano

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Mozzarella is a soft and fresh cheese that has been produced in southern Italy from the milk of water buffalo since the ancient Romans time.

It has many healthy benefits such as:

  • Rich in Protein

  • Low Cholesterol

  • Rich in Omega