produttori — Giugliano in Campania · Campania
Along the Strada Statale Appia, at kilometre 19.600, in the countryside of Aversa on the outskirts of Naples, Caseificio Terracciano has spent, since 2009, tending a supply chain that begins in the fields, passes through the stable, and ends in a creamy, ultra-fresh buffalo mozzarella, hand-worked every morning.
The rows that mark out the Campanian plain speak of a precise choice: when Antonio and Biagio Terracciano founded the caseificio (dairy) in 2009, they decided to oversee the entire production chain, from the land to the finished form. They personally select the plots for sowing and harvesting winter forage, and in summer they see to sourcing the best alfalfa for their buffalo. The quality of the milk begins here.
Once the forage has matured and the buffalo have grazed, it is the family itself that oversees the milking, checking first-hand the wholesomeness and quality of the milk. Only from this milk are Terracciano's mozzarella, bocconcini, trecce (braided mozzarella), and smoked mozzarella born: an unbroken chain, where every step is overseen by the same hand that chose the field and the soil.
On the shelves rest the forms that round out the range: aged caciotte, caciocavalli, appassiti (dried caciocavallo), ricotta di cestino (basket-drained ricotta) — all strictly made from buffalo milk. Alongside the dairy products, cured meats and other local specialities complete an offering that tells the story of the whole Campanian dairy tradition, without straying beyond what the Terracciano family has known and overseen for more than fifteen years.
At the shop on the Via Appia, the products are sold just after they are made: the natural endpoint of a chain the Terracciano family walks every day, from start to finish.
