Bojano a small town located on the right of the Biferno River, at the foot of Monte Crocella.

Lovers of good food cannot help but taste the famous mozzarella known and appreciated not only in Molise.

Bojano? precisely famous for its dairy production, and in particular for the Burrata mozzarella, fresh cheese made with pasteurized cow's milk, brought to a temperature of 34 ° with the addition of rennet.

The obtained pasta is then cut and immersed in a boiler containing whey, until it becomes stringy, then mixed with boiling water and rigorously worked by hand.

Amaseno buffalo mozzarella:

From the Ponte di Legno di Amaseno dairy where the attention to their buffaloes totally reflects our working philosophy, a unique product is born, worked according to the tradition of the most expert cheesemakers, the buffalo mozzarella fully reflects all the characteristics and peculiarities that distinguish from all the others.

DOP Buffalo Mozzarella

Produced mainly in Campania, but also in Lazio, Molise and Puglia, with Italian Mediterranean buffalo milk. It is a spun paste cheese to be eaten fresh or accompanied by products from the southern Italian land. It is appreciated and consumed by those who love the simple aroma of milk and yogurt. Ingredient of many Italian recipes, the buffalo mozzarella from Campania is known all over the world. 250 gr

Bojano a small town located on the right of the Biferno River, at the foot of Monte Crocella.

Lovers of good food cannot help but taste the famous mozzarella known and appreciated not only in Molise.

Bojano? precisely famous for its dairy production, and in particular for the Stracciatella mozzarella, fresh cheese made with pasteurized cow's milk, brought to a temperature of 34 ° with the addition of rennet.

The obtained pasta is then cut and immersed in a boiler containing whey, until it becomes stringy, then mixed with boiling water and rigorously worked by hand.