produttori — Manfredonia · Puglia
On the Tavoliere delle Puglie (Apulian plain), where the plain stretches toward the Gargano and the Adriatic, the Ciuffreda family has raised buffalo since 1979. A family-run farm that has made the short chain — from stable to dairy — its distinguishing mark.
The rows that mark the Tavoliere speak of a land of patience and measure, where every cycle completes in its own time. Pietro Ciuffreda and his sons have carried forward this same logic since 1979: a buffalo herd tended season after season, with animals of every age raised in step with nature's rhythms. It is from this family continuity that the quality of the milk is born.
The wheat of the Tavoliere and the milk of the Ciuffreda buffalo share the same plain. Every day the dairy turns milk into fresh mozzarella and provola, sold directly to the public — preferably by reservation — so the product reaches the table with the freshness of those who know every step of production. Visitors are welcome to tour the farm and the dairy, following the process closely from stable to finished form.
On the dairy's shelves rest the artisanal buffalo provole, the specialty that made the Ciuffreda name known throughout the Gargano area. The compact shape and the intense aroma of buffalo milk are the result of a method that has not changed in forty-five years. Alongside the provole sit the mozzarellas: fresh products that speak of the same care and the same hand.
From stable to sales counter, with no intermediaries: this page explains how to visit Caseificio Ciuffreda and how to order fresh buffalo products.
