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 does not undergo pasteurization, they produce the white jewel of South Italian tradition: excellent buffalo mozzarella. They approach the production in the old traditional way - mixing (filatura) with a wooden paddle and hand-rolling the "trecci". We are more than inclined to their innovations in the form of robiole from buffalo milk.

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