When in Caserta, or anywhere else for that matter, there is nothing, absolutely nothing, like fresh mozzarella...for breakfast, for lunch, for dinner, or anytime in between.
Mozzarella starts as curd, which is then washed with hot water to make it stretchy and elastic. Then, it's formed into balls, and soaked in brine. In the case of this and many other caseifici around Caserta, the entire process is made by hand.
Of course before there can be mozzarella, there must be milk. And for there to be milk, there must be cows: in this case, water buffalo or bufala, which probably arrived in Italy from India a couple thousand years ago according to il professore, Massimo Alois.