Mozzarella di bufala campana
Made fresh every morning in various sizes: ciliegine, bocconcini and the zizzona weighing over a kilo, shaped strictly by hand.
Producers · Battipaglia (SA)
Artisan caseificio producing mozzarella di bufala campana and Salerno dairy products daily
Eccellenza Italianacertificata 2025–2026
Read on
The place
Caseificio La Regina di Battipaglia produces, every morning from the earliest hours of dawn, mozzarella di bufala campana and artisan dairy products from Salerno buffalo milk. The process follows the tradition handed down from the grandparents: curd ready at dawn, stretching in boiling water, hand-shaping for large forms like the zizzona weighing over a kilo. This is how mozzarella, bocconcini, ciliegine, creamy ricotta, scamorza, burrata and the distinctive figliata — mozzarella filled with ciliegine and cream — come to be.
The origins
Why you can trust it
CASEIFICIO LA REGINA DI BATTIPAGLIA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Caseificio La Regina di Battipaglia carries forward a cheesemaking tradition inherited from grandparents, dedicated to the daily transformation of Salerno buffalo milk.
Location
CASEIFICIO LA REGINA DI BATTIPAGLIA is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Caseificio La Regina di Battipaglia uses exclusively buffalo milk from the Salerno area for all of its dairy products.
Production begins at five thirty in the morning with the preparation of the curd. The stretching takes place in boiling water, following the traditional method of mozzarella di bufala campana.
Large forms, such as the zizzona weighing over a kilo, are shaped by hand. For bocconcini and ciliegine, a forming machine is used.
Every day brings fresh mozzarella in brine, creamy ricotta made from the whey, scamorza and burrata. The production process is visible to customers visiting the caseificio.
What is made here
Services and features
Made fresh every morning in various sizes: ciliegine, bocconcini and the zizzona weighing over a kilo, shaped strictly by hand.
Made daily from the whey left over from mozzarella production, with a creamy texture and delicate flavor.
A specialty of the caseificio: mozzarella di bufala filled with ciliegine, bocconcini and cream, bringing together different preparations in one.
Handcrafted products made from Salerno buffalo milk, made with the same care given to traditional mozzarella.
In the dedicated area, visitors can enjoy freshly made sandwiches filled with the day's fresh products.
The proof
What visitors say
«Excellent dairy workshop, located just outside Battipaglia, easy to reach. Uses only the highest quality buffalo milk.»
«Exceptional products and sandwiches! The mozzarella is delicious, but the buffalo ricotta even more so!»
«I bought a 1.2 kg Zizzona and it was a genuine explosion of flavor. Extremely fresh milk, perfect texture, and that authentic buffalo taste.»
«Truly worth stopping for — I got a Figliata and some really spectacular bocconcini. They even gave us a little buffalo ricotta as a gift.»
Reviews appear in the language each guest wrote them in.
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