Taverna Penta: Filippo Morese MozzarellaThe Filippo Morese Farm is located at Pontecagnano in the Piana del Sele, Province of Salerno, an area that, for centuries, has bred buffaloes and produced buffalo mozzarella, which comes from the special manufacturing of its milk. Extending over approximately 80 hectares, the farm has belonged to the Morese family for centuries. In 1694 Geronimo Morese bought the Auteta Estate, and in 1754 his son Gaspare bred a herd of 166 buffaloes there. After nine generations and another three centuries, Filippo Morese continues the family tradition on the very same land. He breeds a herd of 600 buffaloes in modern stables, with wide covered spaces and several hectares of grassland for grazing.
Filippo Morese and Farm ProductsThe manufacturing process at the Taverna Penta Dairy, following the ancient recipe of buffalo milk, rennet and salt, is still based on artisanal actions and rhythm, which, when combined with modern production technologies and tests applied during all manufacturing phases, are an absolute guarantee of hygiene and reliability of the products. The dairy makes mozzarella, in its various shapes and sizes (ciliegine, bocconcini, 250g and 500g mozzarellas and plaits) and ricotta. When the quantity of milk produced on the farm allows, the dairy also makes smoked mozzarella (provola), primosale and scamorza cheese. The Taverna Penta Dairy is a member of the Union for the Tutelage of Campana Buffalo Mozzarella, which in 1996 acquired the d.o.p. certification: Protected Designation of Origin.