The inspections are aimed at compliance with the legislation concerning animal welfare, in particular the regulations reg. EC 853/04, reg. EC 882/04. In addition to government audits, we carry out internal audits on each supplier farm. In particular, we aim to control the three aspects that are most important to us:
We deeply love our land, which is why we have chosen to take buffalo milk exclusively from the PDO production area. Over the last few decades, we have built a relationship of trust and exchange of expertise with our milk suppliers, which has allowed us to constantly improve the quality of our milk. Our quality control starts with the taking of samples directly from the Mediterranean Buffalo farms and continues along the entire supply chain.
Every day we strive to ensure your satisfaction, we do so through the achievement of our main objectives, which can be summarized as follows:
It comes from public aqueducts, it is, therefore, mains water, and is used for production for washing and cleaning.
Annual audits by ARPAC verify the compliance of our waters with the D.L.gs. 31/01.
Monthly analyses on behalf of external laboratories certify the potability of the water.
The waste water is purified internally with a special system.
Purified water discharge
The coded water is discharged into surface waters with zero environmental impact.
Water Purity Analysis
Further analyses carried out by certified external laboratories ascertain the purity of the discharged water on a monthly basis.
Removal of buffalo milk from the stables
Buffalo milk is exclusively taken from PDO-certified farms
200 head of buffalo
360 capillary controls
!! Strict selection of breeders
The buffalo milk, once pasteurized, is stored in silos for at least 12 hours before the start of the actual processing
It is at this point that a differentiation takes place between the PDO and NON-PDO line. Both follow the production process described, but mozzarella produced with milk that is subjected to a treatment patented by us, which enhances the shelf life of the milk and without the addition of additives or preservatives, is to be considered NON-PDO.
Heating & coagulation of milk
With the addition of natural whey starter and rennet
Curd breaking & bleeding
First rupture in multi-purpose tanks
Curd maturation until optimum pH is reached
Dividing the curd into blocks naturally
Feeding the curd blocks into the stretching machine
Cutting by hand or with the appropriate dies
Automatic passage in the cooling and salting tanks
Packaging & cooling in cold storage
Packaging lines divided according to packaging types
Cold room cooling
Same day shipping as it is produced!