Born from the “recovery” of the curd serum, our ricotta is much more creamy and tasty than a usual ricotta thanks to the addition of milk freshly milked. Ideal natural, also great for various uses in the kitchen.

The Pulcinella box has meats and typical cheeses of excellent quality.

La Ricotta Salata is one of the many variations that the fresh ricotta has suffered during its long life.

Fiorello white or smoked, are the protagonists of the Catering Line, to meet all needs.

Fiordilatte a filone is a cheese made of cow's milk, it is most used in the kitchen especially for the preparation of pizza.

The mozzarella braid of Bufala is a dairy produced with Latte di Bufala Italian pasta yarn native to Campania and that for centuries it is produced also in the rest of the South and in the Centre Italy.

The burrata is a fresh cheese, of buffalo milk with yarn paste, similar to mozzarella but with a much softer and filamentous texture and its taste is sweet and buttery.

The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.

The "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.

The mozzarella cherries are a fresh and tasty product that lends itself to many uses, such as wonderful salads, compositions and dishes.

From the Italian Masters Dalli Cardillo was born Filatella.

The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian in pasta filata native to Campania and that for centuries it is produced also in the rest of the South and in Centro Italia.

The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy

The Smoked Provola is a fresh cheese with a slightly smoked flavour.

Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.

The processing technique of salted ricotta consists of a special process based on the salting of the product and its seasoning