produttori — Eboli · Campania
In the Piana del Sele, where buffalo farming has ancient roots and the milk arrives fresh every morning, Caseificio Tre Stelle has spent decades turning an exceptional raw material into Mozzarella di Bufala Campana DOP — one of the most rigorous certifications in Italian dairy production.
On the processing bench, there is only one raw material: fresh, whole Campania buffalo milk. Every wheel of Mozzarella di Bufala Campana DOP is made here, under one of the strictest Protected Designation of Origin standards in Italian dairy production, guaranteeing provenance, method and quality at every stage.
Filatura (the stretching and shaping of the curd) is the gesture that sets one caseificio (dairy) apart from another: the hands recognise the right consistency, the tension of the paste, the exact moment to give it form. Caseificio Tre Stelle produces trecce (braids), ciuffi (tufts) and zizzone — different formats, each with its own texture and its own pace of tasting.
On the shelf sit three distinct lines — La Bufala, Tre Stelle, La Marca — organising production by format and destination. Alongside the mozzarella are local antipasti and wines from the Salerno area: a range that tells the full story of the Campania table, made for those seeking the authentic product with no middlemen.
On the Statale 18 (state road), the direct shop is the final step: purchase, on-the-spot tasting, and the day's product still warm.
