Caseificio Fratelli Simone S.r.l.

Michele and Vincenzo Simone have embraced a cheesemaking culture rooted in the post-World War I era, giving it business form in 2001 with Caseificio Fratelli Simone. Their focus is a single denomination, Burrata di Andria IGP: that dual-natured dairy product where a pasta filata casing encloses a creamy, hand-worked heart, its delicacy entirely dependent on freshness and skill. The raw material itself defines the scope of their work. Milk comes exclusively from a 300-kilometer circuit between Basilicata and Puglia, a contained radius that keeps the supply chain short and quality consistent. Every day, Vito, the founders' father, travels this route, uniting cheesemaker and farmer in a relationship built on trust and shared craft rather than a simple commercial exchange. It is in this bond, as well as in the pasta filata technique, that Burrata di Andria finds its coherence: a product whose identity is born even before entering the dairy, on the roads of two neighboring regions.

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