Tenuta Vannulo, Capaccio Scalo

The tour was very informative and the buffalo mozzarella was excellent. They make bocconcini, ricotta and yogurt with the milk which is extracted robotically. This milk is organic and has a 9% fat content compared to homogenized milk at 4%. The water buffalo milk is not pasteurized because the robot analyzes the milk extracted and there are unlikely impurities it is discarded. The water buffalo are 3 to 15 years of age. The Owner was very pleasant and only sells to private individuals a maximum of 5 kg per family (no retail companies).

A nice location to have a break at and admire the making of mozzarella. You can see in to the cheesemakers while they work, visit their small museum, leather shop, hang out with the buffaloes or take a small tour around the production. Relax at their cafe whilst you wait for your turn at the cheese shop. But unfortunately mostly sweet things to eat unless you eat your fresh and newly bought mozzarella from the shop.