An experience to see how the queen
of Mediterranean cuisine is created
It is often called the “queen of Mediterranean cuisine” or “white gold” in deference to its fine food and taste qualities.
More and more appreciated by those attentive to sustainability, understood as both environmental protection and animal welfare, it also wins the challenge among the youngest, conquering the taste of Millennials.
In 2019 it ranked fourth place in exports as an Italian PDO product; it is preceded by Grana Padano cheese, Parmigiano Reggiano cheese and Prosciutto di Parma.
The recognition of a Protected Designation of Origin dates back only to 1996, which sets strict parameters regarding breeding, the type of animals, their diet, dairy techniques and preservation.
The PDO indication means it must be produced exclusively in a limited geographical area: Campania, lower Lazio, Molise and northern Puglia. The production from southern Lazio has the value of being obtained from raw milk – the processing temperature does not exceed 34-36 ° C (93.2-96.8 F), thus maintaining its unique flavour and intense taste.
It is a jewel of dairy products for its happy roundness or the elegant intertwining, its lustre, its distinct lactic and musky aroma, its yielding but elastic consistency and for the range of aromas that reveal the summer or the winter nutrition of animals.
It should be eaten fresh, no more than two days from production and purchase. It always has to be immersed in its preserving liquid until the consumption. Furthermore, contrary to popular belief, it should not be placed in the refrigerator, but simply in a cool place. And that’s not all: 10 minutes before eating it, it is advisable to immerse it with all its entire packaging in hot water, at a temperature of around 35 ° C / 40 ° C. The heat of the water will make it soft and tasty.
When you think of heat, summer and simplicity, you think of it. If you don’t feel like cooking and turning on the cooker, nothing is better than this food with a good tomato, a drizzle of extra virgin olive oil and a few fragrant basil leaves. Just add some toasted bread and you’re done. A recipe with very few ingredients and easy to prepare in just a few minutes. Bring it to the table, and you will make everyone happy!
One of the first “gastronomic” testimonies is found in a papal menu from the mid-sixteenth century, signed by the famous Bartolomeo Scappi, who was the cook to at least three popes.
Only fresh whole milk from farms in the certified area and natural rennet are used to produce it.
It is a very simple product … But simple does not mean easy!
Witnessing its preparation is a fascinating and exciting experience. It means witnessing a miracle of nature, the transformation of an apparently liquid substance into a solid one. Thinking that the birth of a cheese is the work of a man alone is pure fantasy. Man is only a guide, everything else is done by itself. How can you not to be passionate? ADPERSONAM’s proposal is to offer our guests the opportunity to live a sensory experience and taste an excellent product.
What are we talking about? … The buffalo mozzarella PDO!
What is the AdPersonam proposal?
You never achieve quality by chance, but it is always the result of a strong will, great passion, sincere effort, intelligent strategy and perfect execution.
Whether you are a company or an individual traveller and if you are looking for quality and love dairy goodness, this is definitely the experience for you.
For companies that have a holistic approach to the profession and a vision of organizational structures according to leadership logic, this is one of the AdPersonam proposals that allows the contamination of values to be a reason for inspiration and incentive for improvement. All this through activities and initiatives to be carried out in environments that make them real, gratifying and exciting experiences.
With the help of an expert master cheesemaker, you will discover the how the products and other dairy delicacies are made. A fantastic tasting session is planned at the end of the realization.
Those who wish can also meet the animals in the farm and plan an excursion around Ciociaria.
Where?
Ciociaria, the heart of Italy, a thousand-year-old bridge between Rome and Naples, almost perfectly coincides with the province of Frosinone. Here, in a small village of about 4,000 souls, over 14,000 buffaloes are bred, whose milk is considered one of the best in the world, both in organoleptic and nutritional terms so much so that it can be processed raw.
Benefiting from this experience for a visit in Ciociaria can fully satisfy the most varied needs with its archaeological parks, its medieval villages gathered within turreted walls and its majestic churches and abbeys.
When?
Whenever you want!