Best Practice
Latteria Montecatini is a family-run dairy from Salerno, producing artisanal buffalo mozzarella since 1991.
The company is committed to traditional methods, hand-pulling mozzarella to maintain quality and authenticity. Their products, including treccione, zizzona, stracciatella, and fior di latte, are crafted from fresh buffalo milk, sourced locally for optimal flavor.
With a focus on three key principles—Territory, Raw Materials, and Mozzatura—they ensure each product retains the rich, timeless taste of the region.
Organization
Caseificio Latteria Montecatini
Latteria Montecatini, established in 1991, specializes in artisanal dairy products made from fresh buffalo milk. The mozzarella and other fresh delicacies are crafted by hand, preserving traditional techniques and hygiene standards. Their product range includes buffalo mozzarella, provola, fior di latte, and regional and local specialities from Cetara, Campania and Apulia.
Impact
Latteria Montecatini offers the possibilty to taste products directly at the site. This offers a unique experience, particularly valuable in the tourism sector. This hands-on approach not only enhances customer engagement but also encourages purchases, fostering the growth of local businesses. By attracting visitors, it stimulates the local economy and strengthens the connection between consumers and the region’s culinary heritage, creating a lasting impact on both the business and the community.
Sustainability
The company’s sustainable approach is evident in its effort to sell products directly, minimizing environmental impact by reducing transportation needs. This encourages consumers to buy locally, supporting regional economies and further promoting sustainable consumption practices. By keeping production and distribution within the local area, Latteria Montecatini helps foster a more sustainable, eco-friendly supply chain while ensuring the freshness and quality of its products.