CASEIFICIO F.LLI DI LASCIO srl

Caseificio F.lli Di Lascio operates in Capaccio Paestum, transforming buffalo milk into two cornerstones of Campania's cheesemaking tradition, both with protected denominations. Mozzarella di Bufala Campana DOP covers an area of 19 municipalities between central and southern Campania, while Ricotta di Bufala Campana DOP is born from the whey of the same process and presents itself in soft, slightly sweet white grains. The two products tell a story of a single production chain, not two separate processes. From the spun curd, which requires mastery of gesture and timing, comes the whey from which the ricotta takes shape: nothing is wasted, everything re-enters the cycle. This dual path reflects the ethics of buffalo cheesemaking, where the full utilization of the raw material is part of the technique before it is a choice of sustainability. The dairy thus demonstrates an expertise that combines daily output with adherence to two distinct sets of regulations, obtaining complementary and individually recognizable expressions from the same milk.

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