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Mozzarella Tour

Discovering a world called "Mozzarella". Travel with us. X CENTURY The origins of mozzarella are directly linked to the introduction of buffaloes in Italy. One of the most accredited hypotheses claims that the diffusion in southern Italy took place in the Norman period, starting from Sicily where the buffaloes had been brought towards the end of the 10th century, following the invasions of the Saracens and the Moors. XI CENTURY Around the 11th century the swamping of the coastal plains of the lower Tyrrhenian side was completed - Piana del Volturno and the Sele - thus assuming those environmental characteristics most suitable for buffalo breeding. 1189-1266 In the Swabian era, buffaloes reached the current breeding areas. XII - XIII CENTURY Already in the twelfth century, the first historical documents appear that testify how the monks of the monastery of San Lorenzo in Capua used to offer a cheese called mound or provatura (when smoked), accompanied by a piece of bread, to pilgrims who are members of the Metropolitan they went every year in procession to the church of the Convent. XIV CENTURY There are several testimonies that prove the marketing of buffalo milk derivatives usually destined for the rich Neapolitan and Salerno markets. For obvious reasons of viability the only ones to arrive were "cut-offs" and above all "provings" in which the commercial life of the product was extended thanks to smoking. XV CENTURY The first "bufalare", characteristic masonry constructions, with a circular shape with a central fireplace, date back to the 15th century, where buffalo milk was processed to obtain provolone, caciocavalli, butter, ricotta and naturally buffalo mozzarella. 1570 For the first time, the term “mozzarella” appears in a famous text by Bartolomeo Scappi, cook of the papal court. XVIII CENTURY Mozzarella became a widely consumed product, also thanks to the creation in the province of Caserta, by the Bourbons, of a large buffalo farm with an adjoining experimental dairy for the transformation of the same milk. In a stable register the most important events of the buffaloes were noted, which was given a name that usually recalled the characters of the court. During the Spanish domination the buffalo was also used as an animal to hunt. In fact, “buffalo hunts” were organized during which the court went to the farming areas of the Volturno plain and that of the Sele. NINETEENTH CENTURY With the unification of Italy, the "Taverna" saw the light in Aversa: a real wholesale market for mozzarella and dairy products produced from the same milk, including ricotta, which, on a daily basis, established the quotations in relation to production and demand. The trade was regulated on the basis of actual contracts that entered into force from September 1st to August 31st of the following year, stipulated between the owner of the buffaloes who also transformed the milk and the "distributor" of the products. 1940 “… Every buffalo has a name which is a verse and the names of a buffalo herd are a poem”. Rocco Scotellaro XX CENTURY The poet and writer from Basilicata Rocco Scotellaro, in his investigation into the culture of the peasants of the South - Peasants of the South, says that the buffalo (the person dedicated to buffalo breeding) knew his buffaloes individually, as if they were "Christians". So much so that each of them gave a name. "Contessa", "Amorosa", "Cambiale", "Monacella", "‘ A malatia "," ‘Straw cup". Sometimes then the names turned into real maxims that arose from the behavior of the animals and from the close relationship they had with the buffalo.

Wine Tour

Irpinia Irpinia is an ancient land. Hidden in the Apennines east of Naples, this small area was the territory of the Irpini, an ancient Samnite tribe. Named after the wolf who presumably led the tribe to this area, the history of Irpinia has long been linked to the cultivation of grapes, hazelnuts, chestnuts and black truffles. Although it is no longer legally known as Irpinia, the province of Avellino continues to use the image of the wolf to commemorate the prosperity it has given to this land. The renowned vines of Irpinia, Fiano di Avellino, Greco di Tufo and Taurasi, are as old as the earth, very fragrant, full-bodied and with a good structure. Vesuvius Tasting of Lacryma Christi and typical local products The wine, the cuisine and the territory: there is a thin thread that links the magic of this landscape at the foot of Vesuvius with its gastronomic traditions and above all with the passion for Lacryma Christi, the wine that comes from this land. A unique experience made of nature and emotions, taste and traditions of Vesuvius that begins with a walk through the vineyards admiring the view that embraces the Gulf of Naples, Sorrento and the island of Capri. We then move on to visit the cellars where we will introduce you to the production methods before starting the tasting of wines paired with the typical specialties of this little corner of paradise on the slopes of Vesuvius. Cilento Cross beautiful vineyards and taste the famous Cilento wine. Pair delicious Cilento wines such as Fiano Cilento DOP and Aglianico Cilento DOP with local cheeses and sausages. Amalfi coast Wine tourism on the Amalfi Coast: the unique flavor of a wine and the magic of an extreme territory. Native vines such as the white Greco di Tufo, Fiano di Avellino, Falanghina, and the red Aglianico. Visit of the cellars and wine tasting Tasting of Lacryma Christi and typical local products Wine tourism on the Amalfi Coast: the unique flavor of a wine and the magic of an extreme territory. It seems certain that the Romans produced similar wines as early as 2000 years ago!