AZIENDA AGRICOLA BARLOTTI "La Bufalara snc"

In Capaccio Paestum, on the edge of the Salerno plain, La Bufalara works with a single denomination: Mozzarella di Bufala Campana DOP. Fresh, whole buffalo milk is transformed into spun curd following a disciplinary that allows no shortcuts, and every action adheres to the rules of the protected area encompassing nineteen Campanian municipalities. It is here, in the interplay of soil, climate, and breeding, that the milk acquires its identity: an elastic texture and a lactic character that no industrial imitation can replicate. The choice to focus on a single product speaks to a precise vocation: to engage daily with the same raw material and bring it to its ideal point of freshness. Visitors to the farm can witness the transformation firsthand, from curd to spinning, and taste the freshly produced mozzarella: a concrete opportunity to understand how the specificity of the territory translates, without filters, into the flavor of the cheese.

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