THE MODERNITY OF ANCIENT GESTURES
The ancient gestures handed down in the Ponticorvo family for three generations are the real plus of the Lattai Ponticorvo project. The craftsmanship of us dairymen complies with the time of tradition, respecting the processing phases of buffalo mozzarella, from filtering to curdling up to spinning in the wooden tub and hand-cutting. In respect of genuineness, for the maturation of the products, we use only starter whey, without the addition of chemical leavening agents. Among the main typical features of our processing, for products such as “fior di latte” and “pasta filata cheeses”, we adopt a natural ripening method, without the addition of any substance, not even starter whey, and the curd is left to rest at room temperature and processed the day following once the right point of maturation has been reached.
Today, thanks to our long experience, we continue our production and export of dairy products also abroad with the tested cold chain, which allows us to ship high quality products, frozen at -40 ° C, on the same day of production, or to satisfy the most demanding customers who wish to receive fresh products more quickly.