Commercial trip to Italy, 2025 season

At Fromi, deep product knowledge is a top priority for our sales team. Understanding production methods, meeting the artisans, and engaging with the people who raise the cattle and transform the milk – these team visits are essential for offering cheeses that are both authentic and tailored to your customers’ expectations.

Founded in the 1990s in San Giovanni Rotondo, Il Parco Dairy carries on a family tradition inherited from grandfather Raffaele. Each family member plays a specific role: production, livestock, administration, sales. Today, 50 people work hand in hand to produce an exceptional mozzarella.

Animal welfare and preserved nature

Il Parco is the only producer in Puglia that makes mozzarella exclusively from the milk of locally raised buffaloes. Located in the heart of the Gargano National Park, the farm benefits from a pristine natural environment. The buffaloes enjoy plenty of space and optimal living conditions, roaming vast open pastures (7 farms within a 40–50 km radius). They are fed only grass, hay, and straw from the Tavoliere della Puglia, with no silage. The animals are carefully selected and registered in the Italian Mediterranean Buffalo Genealogical Book.
Animal welfare is at the heart of the process: milking is done gently to avoid stress. The result? High-quality raw milk that gives Il Parco cheeses their typical, refined flavor.

A meticulous and artisanal production

At Il Parco, milk is processed every day, even on weekends, the day after milking. Marco, the head cheesemaker, cultivates his own natural ferments from the previous day’s whey – a secret that gives his mozzarella a creamy, elastic texture, a long-lasting taste, and a subtle tang. Il Parco is the only dairy to make mozzarella this way.
Unlike industrial practices that rely on ice-cold water baths to compensate for lower-quality milk, Il Parco opts for a slower process using gentle saltwater baths. “Because my milk is of such high quality, my mozzarella isn’t fragile – it deserves time” explains Marco. The care taken at every step truly makes a difference.
At the dairy’s shop, the mozzarella is never refrigerated; it’s sold at room temperature and can stay that way for up to 8 days without spoiling.

In Putignano, just south of Bari, Caseificio Artigiana has been transforming raw cow’s, sheep’s, and goat’s milk into a wide range of local specialties since 2001. Run by the d’Ambruoso family, the dairy now employs 120 people and has won around 30 awards, especially for its burrata – its flagship product. For the production of mozzarella and burrata, the milk is collected 365 days a year from 25 local farms raising Brown Swiss cows.

Want to know more?

Get in touch with your Fromi sales advisor to discover these exceptional cheeses and enrich your range with the finest treasures from Puglia!

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