Our land, our history
Our story is a fascinating narrative that has its roots in passion and family tradition. It all began with grandfather Carmine, a passionate buffalo milker from the Sele plain, a fertile region in Campania renowned for the production of buffalo milk, a fundamental ingredient of the famous buffalo mozzarella.
The beginning of a tradition
Grandfather Carmine, born and raised in the Sele plain, developed a deep bond with buffaloes from a young age, powerful and generous animals that provided the rich and creamy milk so appreciated throughout Italy. Every morning, at dawn, Carmine went to the pastures to milk the buffaloes, working with dedication and respect for the animals and the land that surrounded him. His passion for this job was palpable, and over time he passed on this love for milking and buffalo milk to his son Cosimo.
From generation to generation
Elia, Cosimo's son, grew up listening to his grandfather Carmine's stories and watching his father work with passion and dedication. He decided to follow in his family's footsteps, but with his own vision, focused on continuous innovation and the pursuit of excellence.
Elia dedicated himself to finding ever better ingredients for panettone, traveling to different regions in search of the best candied fruit, the purest flours, and the finest natural yeasts. For him, attention to detail and the quality of the ingredients were essential to maintaining and improving the level of the product.
1984
The transmission of passion
His son Cosimo, who grew up surrounded by the scents of freshly milked milk and the tales of an ancient craft, enthusiastically embraced his father's legacy. However, the young man did not limit himself to following in his father's footsteps; his creative mind began to imagine new ways to enhance that precious buffalo milk. Thus was born the idea of creating a unique product, capable of combining tradition and innovation: buffalo milk panettone.
The creation of the buffalo milk panettone
Panettone, a sweet symbol of the Italian Christmas holidays, represented an interesting challenge for his son Cosimo. Traditionally prepared with cow's milk, butter, eggs and candied fruit, the young man decided to experiment with the use of buffalo milk in the recipe, giving it a distinctive and unmistakable note.
The creation process required numerous attempts and great attention to detail. Buffalo milk, richer and creamier than cow's milk, gave the panettone a unique softness and flavor, which immediately amazed the first tasters. The slow natural leavening, combined with the use of high-quality ingredients, guaranteed a soft and fragrant final product, with an unmistakable aroma.
2024
Craftsmanship as an added value
A distinctive aspect of Elia's work is the valorization of the imperfection that craftsmanship can give. In a world increasingly oriented towards industrial production and standardization, Elia has understood that small imperfections are the sign of a job done by hand, with care and passion. Each buffalo milk panettone is unique, with its slight variations that testify to the artisanal process and the attention dedicated to each single phase of production. This philosophy translates into a product that is not just a dessert, but a piece of history and family tradition, capable of transmitting authenticity and the bond with the Piana del Sele.
"Our journey continues, always with the same commitment and love for authenticity."