To enjoy the most flavour from Buffalo Mozzarella it is advisable to eat it on the same day as it was made, or at least the same day you bought it. If not, you should keep it in a cool place (avoid excessive refrigeration), submerged in the liquid it came in. If you have refrigerated it, make sure to serve it at room temperature.
The most common Buffalo Mozzarella recipes are for starters and salads, such as the celebrated caprese made with sliced tomatoes, basil and extra virgin olive oil. It is also the main ingredient in many pizza recipes such as the margherita. One way to enjoy this authentic masterpiece is by itself in its many different shapes and sizes: from bite-sized bocconcini, to the braided treccia, in addition to the smaller nodini and ciliegine (cherries).
It also goes very well with typical wines from the region of Campania, such as whites: Greco di Tufo and Fiano di Avellino, or young reds from Ischia and Cilento.