{"id":182,"date":"2021-09-13T09:51:40","date_gmt":"2021-09-13T07:51:40","guid":{"rendered":"https:\/\/www.leo-italy.eu\/?post_type=razze&#038;p=182"},"modified":"2021-11-10T15:43:36","modified_gmt":"2021-11-10T14:43:36","slug":"lorem-ipsum-dolor-sit-amet-consectetur-adipiscing-elit","status":"publish","type":"razze","link":"https:\/\/www.leo-italy.eu\/en\/razze\/lorem-ipsum-dolor-sit-amet-consectetur-adipiscing-elit\/","title":{"rendered":"Bufala Mediterranea Italiana"},"content":{"rendered":"\n<p><strong>Origini<\/strong><\/p>\n\n\n\n<p>Il bufalo, secondo molti studiosi, \u00e8 stato introdotto nel meridione d\u2019Italia in epoca longobarda (VI-VII sec.). L\u2019ipotesi pi\u00f9 accreditata, per\u00f2, afferma che l\u2019introduzione in Italia sia avvenuta in et\u00e0 normanna. Verso la fine del X sec., infatti, i Saraceni ed i Mori lo avrebbero introdotto dall\u2019Egitto in Sicilia e, in epoca Sveva, lo avrebbero portato nella Piana del Sele. La prima attestazione della presenza del bufalo in Italia la si trova nei documenti dell\u2019Abbazia di Farfa in provincia di Rieti, tra il XII ed il XIII secolo, in epoca angioina.<\/p>\n\n\n\n<p><strong>Dove \u00e8 allevata<\/strong><\/p>\n\n\n\n<p>Attualmente annovera una popolazione di circa 70.000 bufale presenti in 320 allevamenti. Allevata prevalentemente in Campania.<\/p>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"alignleft size-full is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.leo-italy.eu\/wp-content\/uploads\/2021\/09\/Bufala.png\" alt=\"\" class=\"wp-image-482\" width=\"264\" height=\"357\" srcset=\"https:\/\/www.leo-italy.eu\/wp-content\/uploads\/2021\/09\/Bufala.png 561w, https:\/\/www.leo-italy.eu\/wp-content\/uploads\/2021\/09\/Bufala-222x300.png 222w, https:\/\/www.leo-italy.eu\/wp-content\/uploads\/2021\/09\/Bufala-254x343.png 254w\" sizes=\"(max-width: 264px) 100vw, 264px\" \/><\/figure><\/div>\n\n\n\n<p><strong>Caratteristiche<\/strong><\/p>\n\n\n\n<p>La Bufala, rustica e longeva, ha come tratti distintivi la testa armonica ricoperta di peli folti, le corna simmetriche di colore bruno lunghe circa 50 cm con una sezione di base triangolare, il collo poco voluminoso, il petto forte e ampio, il garrese esteso, la groppa armonicamente sviluppata tendente alla forma quadrata, la coda larga alla base, il mantello dal bruno chiaro al marrone bruciato (quasi nero), peli radi lunghi e pi\u00f9 abbondanti sugli arti, la pelle di colore grigio scuro e la mammella scura.<\/p>\n\n\n\n<p>Tradizionalmente allevata in pascoli poveri e malsani, attualmente viene allevata in stalle a stabulazione libera o con sistema semi brado.<\/p>\n\n\n\n<p><strong>Attitudine e prodotti<\/strong><\/p>\n\n\n\n<p>Tradizionalmente impiegata per la produzione della Mozzarella di Bufala Campana DOP, ma anche per la produzione di provola affumicata, ricotta, mascarpone, caciocavallo, stracchino, burro, yogurt e gelato. Pi\u00f9 recente l\u2019utilizzo della carne.&nbsp;&nbsp;<\/p>\n\n\n\n<p><strong>Origins<\/strong><\/p>\n\n\n\n<p>Different opinions about Buffalo introduction in southern Italy exist: by Longobards (6<sup>th<\/sup>-7<sup>th<\/sup> c.); or, leading hypothesis, by Saracens and Moors from Egypt through Sicily in Norman age (end of the 10<sup>th<\/sup> c.) and later moved to Piana del Sele in Swabian age. The first witness of buffalo presence in Italy is in the documents of Farfa Abbey (12<sup>th<\/sup>-13<sup>th<\/sup> c., Angevin era).<\/p>\n\n\n\n<p><strong>Peculiarities<\/strong><\/p>\n\n\n\n<p>Population: about 50000 heads in 290 farms.<\/p>\n\n\n\n<p>Animal have harmonic head, thick hairs, brown horns about 50 cm long with triangular base section, voluminous neck, strong and wide chest, extended withers, harmonic rump, light brown to almost black coat, dark gray skin and dark udder.<br>Traditionally raised in poor and unhealthy pastures, is currently bred using free housing or semi free-ranging system.<\/p>\n\n\n\n<p><strong>Attitude<\/strong><strong> <\/strong><strong>and products<\/strong><\/p>\n\n\n\n<p>Milk production for cheese making (mainly Mozzarella di Bufala Campana DOP, in addition other cheeses and even butter and ice cream). Recentlly used even as meat animal.<\/p>\n","protected":false},"featured_media":483,"template":"","specie":[108],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bufala Mediterranea Italiana - LEO Italy | Livestock Environment Opendata<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.leo-italy.eu\/en\/razze\/lorem-ipsum-dolor-sit-amet-consectetur-adipiscing-elit\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bufala Mediterranea Italiana - LEO Italy | Livestock Environment Opendata\" \/>\n<meta property=\"og:description\" content=\"Origini Il bufalo, secondo molti studiosi, \u00e8 stato introdotto nel meridione d\u2019Italia in epoca longobarda (VI-VII sec.). L\u2019ipotesi pi\u00f9 accreditata, per\u00f2, afferma che l\u2019introduzione in Italia sia avvenuta in et\u00e0 normanna. 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