Are wines from Italy's Campania contaminated?

I have just finished reading Roberto Saviano’s Gomorrah about the Neapolitan Camorra. In particular, I am struck by its last chapter about the Camorra’s waste disposal activities covering much of the province and the manner in which toxic waste is cynically destroyed in open fires thus polluting surrounding agriculture. This has engendered in me a knee-jerk reaction which says “never again anything from Campania”.

But then I think of Taurasi, Greco di Tufo, Fiano di Avellino, Falanghina, Mozzarella di Bufella and so on as well as memorable holidays at Positano and Ischia and I wonder whether I can eschew these things.

Can anyone reassure?

Goodness me Tim, I have been buying some Campania from Mastroberardino. Better write that will, you want what is left in my London cellar at moms place?!!

Bob, the straw at which I clutch is that the hilly country round Avellino (with some peaks up to 1500 metres) may be unsuitable for the Camorra's land-fill and burning operations and also far enough from the plains for the pollution in the air to have dissipated. So I will open that Greco di Tufo tonight.

Yup, even the polluted water will not get up there!
(Tim, gonna open that Baudry Rose tonight)

Keep us posted about that Baudry.

BTW, i am less confident about the Mozzarella. Most of that comes from the plains, I think.

Keep us posted about that Baudry.

BTW, i am less confident about the Mozzarella. Most of that comes from the plains, I think.

Mozzarella di Buffela is now made outside of Campania, Tim. There are a few credible versions being made in the US, for instance, and I have every confidence that some enterprising individual in the EU has started making cheese from water buffaloes outside of Campania. Perhaps it's time to explore other sources?

Mark Lipton
(devoted fan of insalata Caprese)

Mozzarella di Buffela is now made outside of Campania, Tim. There are a few credible versions being made in the US, for instance, and I have every confidence that some enterprising individual in the EU has started making cheese from water buffaloes outside of Campania. Perhaps it's time to explore other sources?

Mark Lipton
(devoted fan of insalata Caprese)

Quite fortuitously France 2 television are promising to air a report this evening on the "Threats facing Mozzarella". I think that they have in mind imitations as much as dioxins. The only Mozzarella covered by the Italian equivalent of AOC is Mozzarella di Bufala Campana but there are others (often excellent I guess) made by the same methods in Lazio, Basilicata and Puglia as well as imitations (probably some very good) elsewhere.

If the France 2 programme reveals anything interesting, I will report.

The France 2 programme convinced me that there exist producers of Mozzarella di Bufala Campana, both industrial and artisanal, who work which sufficient rigour to make a product which is both good and safe. However, one probably needs to be a specialist to identify them; therefore buy only from a reliable retailer.

I am sceptical about official health certification. If I were an Italian government health inspector, I strongly doubt whether I could stand up to the sorts of pressure which the Camorra applies.

As to wine, let us hope that the good vineyards are far enough away from the land-fill fires.

Berlusconi is promising to solve this waste disposal problem! Who believes that he will have the energy and time for it while legislating to protect his own personal interests?

Berlusconi is promising to solve this waste disposal problem! Who believes that he will have the energy and time for it while legislating to protect his own personal interests?

I trust politicians... but only to do what is in their own best interest. Party and country are irrelevant.