Az. Agr. SAN SALVATORE - La Dispensa

In Capaccio Paestum, one of the main production centers for Mozzarella di Bufala Campana DOP, Az. Agr. San Salvatore—La Dispensa transforms fresh buffalo milk into pasta filata, adhering to strict regulations that bind nineteen municipalities in Campania. The process is ancient yet demanding: the selection of milk and precise thermal control determine, in just a few steps, the texture and flavor of a cheese that allows no approximations. It is a naturally fragile product, and it is precisely in this fragility that the skill of those who work with it daily is measured. Here, territory and craft converge in a short supply chain, where morning milk becomes mozzarella within a few hours. The company welcomes direct visits and tastings: it is well worth stopping at the dairy to observe the spinning process live and taste the mozzarella at its best, freshly made and still warm.

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