Barlotti

A few hundred meters from the archaeological zone of the town of Paestum, Enzo Barlotti and his family raise several hundred buffaloes. From their milk, which is not pasteurized, they produce a white jewel of southern Italian tradition: great buffalo mozzarella. They approach the production in the old traditional way - by mixing (filatura) with a wooden paddle and twisting "trecci" exclusively by hand. We are more than inclined to their innovations in the form of buffalo milk robiola.

Website: https://www.barlotti.it/it