produttori — Sapri · Campania
On the Golfo di Policastro, where the Cilento descends to the sea, Sapri is home to a fresh cheese workshop that has carried the family name for generations. La Casearia Petrizzo turns buffalo milk into living forms, every morning, with the same care as always.
The marble counter is the heart of the business: here the Petrizzo family — now led by the sons of founder Vincenzo, with Christian carrying the legacy forward — works buffalo milk following artisanal methods. The raw material arrives fresh, the gesture is measured, and the Cilento's dairy tradition is renewed every day.
Hands shape the stretched curd until it reaches the right consistency: from classic mozzarella di bufala to the Figliata (a house specialty: mozzarella filled with cream and cherry-sized bocconcini), every form tells of a precise gesture, handed down over time. No automation can replace this moment: it is where quality is decided.
On the shelf stand fior di latte, ricotta, provola, aged cheeses and the typical products of the Cilento. Those who cannot come in person still have an answer: mozzarella di bufala ships in a refrigerated container and arrives fresh even in northern Italy. The catalogue belongs to a whole territory, not just one workshop.
From the shop window on Via Carlo Pisacane you can step in for a tasting or explore the full page: the dairy soul of the Cilento is all here.
