That of our dairy is a story made of passion for work, love for the territory and respect for tradition, in the production of cow's milk cheeses. It has been since 1920 that our family has made high quality cheeses, when the great -grandfather Giovanni, a farmer from birth together with his wife Luisa decide to become breeders transforming their precious milk into dairy products. In the difficult years of the post -war period my grandfather Antonio, the eldest son of 10 children began to start with attention and innovative techniques the production of spinning cheeses. Since then our dairy is located there, where everything was born many years ago, under the slopes of Mount Faito, in the village of San Salvatore at about 350 m above sea level. Here, where time seems to have stopped, our small artisan reality on a family condition works exclusively local milk at km0 from which we get carefully, cheeses selected with a natural maturation. And here I am, I present myself, I am Antonio, I breathe the air of dairy since I was a child, I started washing the lids and the tine like anyone who worked, I did it playing it even if I would initially have preferred to stay on the street with my friends, but more the Time passed and the more my passion grew to put my hands in the dough. I have already made many provolons made strictly by hand, and I want to improve still by building my future on these deep roots.
What we offer in our experience is a mozzarella lesson where you will put your hands in the dough and make the various cheeses with the help of a master Casaro and then be able to taste the typical cheeses of the dairy accompanied with good local wine.