SAVOIA FARM
Savoy farm it is an excellence of Campania.
A small-sized farm, which has its strong points in meticulousness in every phase of processing and in the extreme attention to animal welfare.
The company of famiglia Savoia it is found at Roccabascerana, on the border between the provinces of Avellino and Benevento; includes the breeding of cows of the Italian Pezzata Rossa breed and a micro-dairy with an attached sales point. To manage it all, i fratelli Francesco and Mara Savoia.
Each of 68 cows of the stable has its own first name, it presents itself to the roll call when it is called, has a bunk, sleeps on straw (excellent thermal insulator, it is also hygienic, because it is changed every day, and it is also a nourishment, as needed) and can graze blissfully on the farm grounds.
The herd eats its own forage and cereals: fresh grass when possible, otherwise hay (dried grass, timely cut when still green and tender, to give aroma and color to the milk and therefore to the cheese). It is important that the hay consists of many grasses: more variety of herbs there are, the more the milk is fragrant.
Pezzata Rossa milk is easily digestible, as well as the products made from it.
Cheeses are produced with the company's milk (freschi, semi-seasoned and seasoned), latticini (ricotta e yogurt), gelati, cheesecake in a jar.
Impossible to decide which is the best: from hand-cut mozzarella to caciocavallo in various ages, from spreadable lactic to stracchino caciotta, up to yoghurts with probiotic lactic ferments.
The current cheesemaker is Renato, took over after Pasquale's retirement.
Mozzarella, produced with the whey graft technique (acidified whey from the previous day's processing), it is severed by hand, operation that requires precision and strength.
Manual mozzatura allows you not to "degrease the pasta", and to maintain succulence, round taste.
The other leading products are the caciotta stracchino and the caciocavallo.
For the seasoning, two specially designed cells were built for slow drying; the slower the cheese dries, the softer and richer the flavor becomes. Slow drying is an invaluable advantage, as is the case for cured meats and pasta.
When the caciotta stracchinota is born it is a very high first salt, then slowly it lowers and creams naturally. Ha the aroma in the yogurt, of fresh milk, of grass.
The caciocavallo with the seasoning acquires flavor, gives off moisture, it compacts, until it becomes grainy.
In Irpinia there is still the tradition of hanged caciocavallo, which has ancient origins: it derives from the shepherds' habit of hanging the caciocavalli after taking the animals to pasture, to protect them from animal attacks; when the shepherd fell asleep with the fire lit, the cheese melted. Nowadays the caciocavallo is hung over the hot embers and left to melt, in the meantime the bread is toasted and the semi-melted cheese is spread on the hot bread.
The internal shop, in addition to cheeses, offers bottled milk, fresh eggs, creamed sorbets.
The company products are also available in selected shops and in the Coldiretti markets in Campania.
The goodness of Fattoria Savoia products is indisputable: Pezzata Rossa milk has B-Casein A2A2, which has better digestibility than other variants.
What, on the other hand, cannot be measured chemically, but it transpires from the words and gestures of Francesco Savoia, it is the passion for his work. The dedication, respect for the times and modalities of nature, the joy of giving birth to a calf and putting everything aside when the happy event presents itself.
And all this is priceless.
Savoy farm
Via Cantone, 84 – Roccabascerana, Avellino
such. 0824/840130
www.facebook.com/francescosavoiaformaggi
Previous visit: https://allassaggio.it/caseificio-savoia/