produttori — Carditello · Campania
On the Campanian plain between Napoli and Caserta, where buffalo pastures shape an ancient landscape, the Pezzullo brothers turn 100% Italian milk into mozzarella di bufala and fresh cheeses, following a short supply chain that runs straight from the caseificio (dairy) to the table.
Every wheel of mozzarella begins with a precise choice: 100% Italian milk, sourced through a short supply chain that the caseificio controls from the very start. On this Campanian plain, the distance between pasture and workbench is measured in a few kilometres, not in middlemen, and that closeness shows itself from the first bite.
The products leave fresh each day: mozzarella di bufala is recognisable at once by its pearly white colour, its smooth, glossy surface, and its soft, milk-rich texture. This is not a matter of appearance but a direct sign that the cheese was made in the preceding hours, with no delays and no added preservatives.
On the ageing shelves rest the wheels that carry on tradition: caciocavallo worked entirely by hand, provola smoked according to traditional methods. Alongside mozzarella di bufala, the dairy's signature product, a range of artisan cheeses survives that demands time, precise gesture, and knowledge passed down between brothers.
From the counter in Cardito or through home delivery, the Pezzullo brothers' products reach the table fresh from the day's work, wherever you happen to be.
