Mozzarella, the good one, can be recognized by its elastic consistency, smooth outer surface and pearly white colour. But, above all, it must have the so-called “occhiatura”, that is the tear of milk that indicates the correctness of the process.

Produced with cow’s milk, 100% Italian, raw and unpasteurized in Sanza, a small town located among the wonders of the National Park of Cilento and Vallo di Diano, is a guarantee of goodness and genuineness.

Shape and sizes: mozzarella (125g – 250g – 500g), bocconcino (50g), nodino (50g – 125g), treccina (125g – 250g – 500g – 1000g), ciliegine (25g), perline (7g)

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