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MANDARA FAMILY
Mandara family brings to your table the best buffalo mozzarella respecting its tradition. All of our products are born in Campania region from fresh full fat buffalo milk that comes from italian breeding farms that are selected and controlled, for all those who can’t resist the wholesomeness and freshness of our mozzarella.
It’s easy to say mozzarella, it’s better to say Mandara!
DO YOU WANT TO READ A TALE?
It all began on a train.
The train that, at the beginning of the Seventies, brings the young Peppino Mandara from the boarding school in Sorrento to Uncle Francesco’s Cremeria. “Cremeria” was a traditional cheese shop of those times, magical places where you could find any milk based product, from whipped cream to mozzarella, real treats of that period.
Peppino Mandara, who would later become the patron of the company that will conquer the international markets with the most famous buffalo mozzarella brand, escapes from school to move with his uncle and work in his shop.
He is eager to learn all the secrets of cheese making. The culture of cheese is consolidated in his family: he is from Agerola, a little town located in the “Monti Lattari” which literally translates to “Milk mountains”
From Mondragone the best traditional buffalo mozzarella
In the shops Peppino learns the art of cheese making, and all the secrets of turning milk into the best mozzarella in the world.
The ever increasing demand required the opening of a cheese factory in Mondragone, home of buffalo mozzarella cheese. Here is where Peppino’s adventure begun, and where the best buffalo mozzarella was born!
Mandara: tradition and innovation
That train is now a faded memory. Peppino Mandara put to good use the teaching of his family and developed a good instinct for innovation. His intuitions made it possible to strike out on new commercial pathways, over ten years ahead of time in the mozzarella business. In 1983 he is officially head of the company and, under his guidance, “Mandara” keeps growing until it becomes market leader.
Mandara, a large extended family
Ogni tanto, però, capita che Peppino ripensi a quel treno. E così nasce l’idea, inedita per quel tempo, di inviare al nord la mozzarella fresca servendosi delle linee ferroviarie più veloci dell’epoca. È un successo. A Milano, Torino e in tutto il Settentrione, arrivano ogni giorno chili e chili di mozzarelle di bufala, bocconcini, trecce, ricotte e provole. Bontà mai provate prima.
L’opificio di Mondragone nel frattempo è diventato una realtà industriale a tutti gli effetti ma la gestione, la cura per i dettagli, l’attenzione di Peppino e dei suoi collaboratori sono quelli di sempre. L’impresa è una grande famiglia allargata.
I prodotti Mandara: non solo mozzarella di bufala
Nel 1997, come in tutte le storie di successo, arriva il momento del matrimonio: la «Ilc Mandara» si sposa con un grande gruppo specializzato nella commercializzazione di prodotti alimentari tipici: la Alival S.p.A. Una partnership che consente a Mandara di concentrarsi sulla produzione esternalizzando le attività proprie della distribuzione che ormai ha ramificazioni anche all’estero. Sono gli anni delle mille «invenzioni» di Peppino: la mozzarella nel brick, che lo farà diventare famoso in tutt’Italia e in Europa; le nuove linee di prodotti. E tanto altro ancora.
MANDARA FAMILY
What makes us number one: our family members
GIUSEPPE MANDARA
From 1983 is head of the company, which he follows with enthusiasm and foresight. His creative and innovative ideas are lifeblood for the entire team.
He was the first one who brought buffalo mozzarella out of its boundaries thanks to his wit, the rest is history!
GIUSEPPE MANDARA
Founder
SILVIA MANDARA
Silvia works with dedication to pass on her family’s identity with a more contemporary flair.
She realized very soon that difficulties can be overcome only with the support of a great team. Her role is neuralgic because she handles the relationships with italian and foreign clients.
SILVIA MANDARA
Marketing and Sales Manager
FRANCESCO MANDARA
His passion for engines, combined with his obsession for delivering quality, keeps Francesco up-to-date in finding new ways to assure the highest standards of production while respecting the tradition.
FRANCESCO MANDARA
General Manager
LUIGIA LETIZIA
Head of the most important team of the company: quality insurance.
Luigia is a chemical engineer and her role is to coordinate the laboratory where everything from prime materials to finished products is analyzed both through microbiological and chemical examinations.
LUIGIA LETIZIA
Head of quality assurance
GAETANO GRASSO
Gaetano is passionate about his job and likes to “talk” with milk and communicate to all the other departaments what it tells him!
Gaetano knows that milk is a living matter and treats it as part of his team.
GAETANO GRASSO
Chief cheese-maker
CARMINE TAGLIAMONTE
He coordinates the production area from several decades, Carmine has seen the company grow over the years and defines his job as a “a great adventure”.
He is always looking for the most sustainable kind of packaging that could suit our cheeses.
CARMINE TAGLIAMONTE
Head of production
MIRIAM D'ALESSANDRO
Miriam follows with focus and dedication the accountability.
Serious and precise, she carefully coordinates the bookkeeping needs of all the departments while guaranteeing a constant monitoring of clients and suppliers status.
MIRIAM D’ALESSANDRO
Admin Officer
GAETANO GRASSO
Head of the safety department, Pasquale makes sure that the procedures of security are up to date.
From the installation of photovoltaic panels to the biomass plant, he coordinates all the activities that ensure the lowest impact on the environment.
PASQUALE FRANZESE
Safety Manager
FRANCESCO ANTITOMMASO
Francesco is the reference point every time there is a need of informatic update or support of every electronic devices both in the offices and in the production area.
FRANCESCO ANTITOMMASO
IT Director
GINO TORALDO
Gino oversees mozzarella production, checks the milk intake and the mozzarella output on a daily basis.
He makes sure that our mozzarella reaches its destination everyday.
GINO TORALDO
Production manager
NICOLA CRETELLA
Nicola is head of the warehouse.
He coordinates everything that comes in and out of the factory, managing their sorting and movement.
He also manages the team that handles the milk and water intake.
NICOLA CRETELLA
Warehouse manager
GIOVANNI DIVOZZI
Reference point of all the clients and suppliers, he is the one who makes ends meet.
He grew with the company and knows that numbers never lie.
GIOVANNI DIVOZZI
Accounting manager
MANDARA: BUFFALO MOZZARELLA IN ITALY AND IN THE WORLD
The “orange cow”, iconic logo of the company, continues its unstoppable march: the company exports in most of the European countries and is one of the favorite cheeses in France, UK, Germany and East countries. Lately Mozzarella is also appreciated overseas in country such as Australia, USA, Canada and middle East.
MANDARA FAMILY: OUR HISTORY
Innovation has always been the guidance of Mandara family in its business choices. We are proud of being forerunner of many breakthrough in the dairy industry!
- Mandara has been the first company to start a cheese shop chain in franchising in the cities of Naples, Rome and Milan.
- Invention of the stay-fresh Brik. This packaging revolutionized the way buffalo mozzarella is consumed and was invented by Giuseppe Mandara in 1994. Thanks for its shape and material Mozzarella stays fresh for a longer time.
- Mandara internationalized the consumption of mozzarella, being the first to bring it abroad.
