The story
At La Fattoria, a traditional dairy on the Sele plain in Battipaglia, the art of mozzarella di bufala is still practiced as it has for centuries. Chef Stefano Barbato captures the process from milk collection to pasta filata, noting that the technique “dates back to the year 1000,” adapted to the marshy terrain that made buffalo farming possible. The dairy’s signature product is the Zizzona di Battipaglia—a large, porous mozzarella that holds its own whey, served exceptionally fresh.
Rather than chasing mass distribution, La Fattoria ships its handcrafted cheeses all over Italy and the world, prioritizing quality. Barbato’s visit underscores a commitment to preserving a thousand-year tradition in a single, whey-rich form. For those seeking the real taste of Campania’s buffalo milk legacy, this family-run caseificio is a definitive stop.
Synthesised by AI from every creator’s review. First reviewed 2018.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
La Fattoria’s star is the creamy, indulgent La zizzona di battipaglia from Chef Stefan, earning rapturous praise for its rich, authentic flavor. The overall vibe is one of rustic, heartfelt warmth, making every meal feel like a celebration.
“I'm tasting the Zizzona fresh from the dairy — it's still warm and incredibly soft, hard to cut because it offers resistance. The texture is open and porous, holding the milk inside, exactly as it should be. As I bite into it, the creaminess and slight acidity burst in my mouth. Amazing.”
What creators say
1 creator has covered La Fattoria. Most active: Chef Stefano Barbato
At La Fattoria in Battipaglia, a traditional dairy in the Sele plain, the owner shows me how mozzarella di bufala is made — from milk collection to pasta filata. The process is ancient, dating back to the year 1000, adapted to the marshy land that made buffalo farming possible. The Zizzona di Battipaglia is their signature product, a large, porous mozzarella that holds its own whey, served fresh. They ship all over Italy and the world, focusing on quality over mass distribution.
Dishes mentioned
La Zizzona di Battipaglia
I'm tasting the Zizzona fresh from the dairy — it's still warm and incredibly soft, hard to cut because it offers resistance. The texture is open and porous, holding the milk inside, exactly as it should be. As I bite into it, the creaminess and slight acidity burst in my mouth. Amazing.
