Caseificio Torricelle

In Capaccio Paestum, in the province of Salerno, Caseificio Torricelle produces Ricotta di Bufala Campana DOP, a dairy product born from the second stage of cheesemaking. Not from direct milk, but from the whey remaining from buffalo mozzarella production: from that liquid, the noble part is recovered, giving the ricotta its porcelain white color. The character of the denomination lies entirely in its consistency and taste. The paste emerges incredibly soft and creamy, with a delicate sweetness that defines its profile and distinguishes it from cow's milk ricottas. Every batch processed in Capaccio Paestum harks back to Campania's buffalo territory, the area where buffalo breeding and milk processing have built a recognizable supply chain. It is a product that thrives on freshness and short timelines, where the quality of the initial whey directly determines the fineness of the result, with no room for subsequent corrections.

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