Bojano is proverbially famous for its dairies and dairy products, in particular for the mozzarella fior di latte - a dairy fresh cheese - and for the scamorza appassita, a dairy dried cheese. Our traditional family experience in dairies production goes back to four generations.

Over the years nothing has changed in the methods of productions. Nowadays we still use local pasteurized cow's milk at a temperature of 34 °C with the simple addiction of lamb or kid rennet.

The texture we get (the so called pasta filata) is chopped and dipped in a cauldron containing whey until it becomes stringy and elastic. At this stage, the stringy texture is mixed with hot water and rigorously hand worked. After a period of refrigeration in fresh water, it is pickled for few minutes.