In the pastures of the valleys and on the heights, sheep and goats graze.

Since ancient times appreciated and sought after for the production of cheeses, his majesty the milk that comes from the Lattari Mountains not only an excellent fiordilatte, but many other delicacies: from the "trecce" of Massalubrense gives to the morsels, scamorzine with hot pepper and the olives.

If Campania Felix is famous throughout the world as the land of buffalo mozzarella, there is no shortage of other leading dairy products in its territory.

In the fertile plateaus and on the hills, still today, agricultural production is accompanied by the breeding of cattle, sheep and goats in the wild along ancient paths, suggested by the cycles of nature.

In Sannio, a land of transhumance, the herds of cattle, of the Podolian breed in particular, sheep, goats and buffaloes, in addition to meat, offer milk for zero-meter cheeses.

Over four liters of milk are needed to obtain one kilo of buffalo mozzarella. The presence of precious hoaxes in Campania has been around for at least a thousand years.

In the beautiful seasons, it was the ideal place to stop and spend the night after dark. High up, safe on the side of the mountain, the small esplanade offered enough space to house the flocks in the pens until the early dawn of spring and summer.

The sense of smell is a safe guide through the small courtyard, which welcomes you with the bright red of the geraniums overlooking the square windows. The strongly scented trace and the curiosity that accompanies it lead to a side door, barely half-closed. There the aroma is more noticeable. A call, even urgent, to cross the threshold, to identify the origin and, especially, its nature. The first eye-catcher no longer leaves doubts: on a metal shelf there are inviting cheeses with a yellowish colour lined up,