A passion that goes beyond work

Our family has been making high quality cheeses since 1920, when great-grandfather Giovanni, a farmer from birth, together with his wife Luisa decided to become breeders, transforming their precious milk into dairy products. In the difficult post-war years, my grandfather Antonio, the firstborn of 10 children, began to carefully and innovatively start the production of stretched curd cheeses. Since then, our dairy has been located there, where everything began 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 family-run artisan business works exclusively with local, zero-mile milk from which we carefully obtain selected, naturally ripened cheeses.
And here I am, I introduce myself, I am Antonio, I have been breathing the air of the dairy since I was little, I started by washing the lids and tubs like any worker, I did it playing even if initially I would have preferred to be on the street with my friends, but the more time passed the more my passion for getting "my hands dirty" grew.
I have already made many provolones made strictly by hand and I want to improve even more by building my future on these deep roots.