Mozzarella & its Cousins
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2020: March 27–April 1 | July 10–15
Course availability: Mar 4 places | July 6 places Sign up for our newsletter to receive updates. Professional development course designed and led by Maria Sarnataro, professional instructor about cheese and wine On this course you will learn how to make pasta filata cheeses: mozzarella and burrata. It takes place at two traditional dairies in the provinces of Salerno and Caserta, the two areas of Campania renowned for their mozzarella di bufala. Also included are the small differences in production between buffalo milk and cow's milk mozzarella (fior di latte). Contrary to what you find on the internet, it's not easy to make good mozzarella and the procedure is a jealously guarded secret. At each of the dairies we visit you will have the rare opportunity to watch the experts and participate in hands-on sessions. At the end of the course, you will have the knowledge necessary to continue practising and perfecting your own cheese. Taught in English. Course suitable for cheesemakers, cheese vendors, dairy animal farmers, chefs and keen amateurs who want to make their own mozzarella. Maximum course size: 6 people. Course extension for cheese professionals: two nights watching the production run. Limited to 3 attendees. You may also be interested in our cheese course in Tuscany: http://www.sapori-e-saperi.com/theory--practice-of-italian-cheese.html Click on topics below for more information To request a booking form email info@sapori-e-saperi.com |
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Course at a glance Day 1 Arrival at Salerno train station no later than 3.00 pm (one transfer will be provided to Aia Resort Cilento, Trentinara). Session 1: Introduction to course with Maria Sarnataro Welcome dinner at Locanda Lu Vottaro, Trentinara Chef Cristina Novac sources local ingredients and adds her own touch of magic. Day 2 Sessions 2, 3 & 4: Visit to organic Caseificio Le Querce: early start to watch everything from milking buffalo to the filatura (spinning) and forming of mozzarella, plus ricotta Tasting lunch at Le Querce Afternoon options
Dinner at private home: an abundance of southern hospitality and home-cooked food Day 3 Breakfast Hands-on making mozzarella at Le Querce Session 5: Preparing the curd and making ricotta Session 6: Filatura (spinning the curd and forming the cheese) Tasting lunch at Le Querce Transfer to Agriturismo San Cassiano, San Potito Sannitico (Caserta) stopping at Caserta to visit the Reggia palace (November & April) / aqueduct of Carlo III and mediaeval village of Sant'Agata de' Goti (July) Dinner at Agriturismo San Cassiano Day 4 Session 7: Visit to Caseificio Il Casolare or Caseificio Giusti to observe the production of mozzarella. Tasting lunch at dairy Session 8: Pizza lesson and dinner at Pizzeria Elite Rossi, Alvignano Day 5 Session 9: Cooking lesson at San Cassiano making bean zuppa with Slow Food beans Lunch at Agriturismo San Cassiano Session 10: Hands-on session making mozzarella at Il Casolare (March) / Giusti (July) Dinner at Bacco e Bivacco Day 6 Depart (one transfer will be provided to Naples Afragola train station and on to Naples Capodichino Airport—see details on Prices & Stuff tab) Course extension Return to Le Querce for two nights to watch their production. Useful for professional cheesemakers to learn how to organise the dairy and work schedule. Extend your stay For those who want to come early or stay on, other artisan food and sightseeing activities can be arranged in the Salerno-Amalfi Coast area. For more details, please click Course tab above To request a booking form email info@sapori-e-saperi.com |
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Salerno to Trentinara Day 1 Meet at Salerno train station. Transfer provided to Aia Resort Cilento, Trentinara (45 mins). One pick-up only no later than 15.00. Session 1: Introduction to course with Maria Sarnataro
Dinner at Locanda Lu Vottaro, Trentinara Chef Cristina Novac sources local ingredients and adds her own touch of magic. Accommodation: Aia Resort Cilento, Trentinara | Meals: Dinner Day 2 Transfer to Caseificio Prime Querce, organic farm and dairy Session 2: The buffalo and their milk
Breakfast Session 3: Preparing the curd and making ricotta
Tasting lunch at Prime Querce Session 4: Filatura (spinning the curd and forming the cheese)
Transfer to Aia Resort Cilento Afternoon options
Welcome dinner at private home cooked by Lila with contributions from her son Antonio LaMura and his friends Accommodation: Aia Resort Cilento, Trentinara | Meals: Breakfast, Lunch, Dinner Day 3 Breakfast and transfer to Caseificio Le Querce Repeat the production procedure, but this time you get to try your hand at the filatura and mozzatura. It took Antonio three years to perfect his mozzarella. Will you learn faster? Session 5: Filatura and forming the mozzarella Session 6: Preparation of siero innesto and liquido di governo Tasting lunch at Prime Querce Trentinara to San Potito Sannitico (Caserta) March & November: Transfer to Reggia di Caserta palace Since our route passes the 19th century palace of King Carlo III (of Spain), we stop for a look at this magnificent monument. July: Transfer to the double-decker aqueduct of King Carlo III and go on to see the mediaeval town of Sant'Agata de' Goti, a favourite spot of Maria's. Transfer to Agriturismo San Cassiano, San Potito Sannitico Dinner at San Cassiano cooked by the owner's mother Rosanna Accommodation: Agriturismo San Cassiano, San Potito Sannitico | Meals: Breakfast, Lunch, Dinner Day 4 Breakfast and transfer to Caseificio Il Casolare, Alvignano or Caseificio Giusti, Alife (depending on availability of caseificio personnel). Both are recommended by the Consortium of Mozzarella DOC producers. Session 7: Watch production from milk to mozzarella. Observe closely to learn the subtle differences between the Salerno tradition and Caserta tradition of mozzarella. Tasting lunch at caseificio Transfer to San Cassiano Free time or drive up into the Apennine mountains of the Matese National Park, only a few kilometres from our agriturismo Transfer to Alvignano Session 8: Pizza lesson, Pizzeria Elite Rossi, Alvignano In the Mediterranean there are many flatbreads enhanced with a bit of flavouring, but Naples has turned the pizza into a work of art. Here, only an hour from Naples, Pasqualino Rossi is taking this peasant dish to new culinary heights. Learn to make pizza and create your own for dinner. Dinner at Pizzeria Elite Rossi Accommodation: Agriturismo San Cassiano, San Potito Sannitico | Meals: Breakfast, Lunch, Dinner Day 5 Breakfast Session 9: Cooking lesson at San Cassiano Owner Andrea Scappaticcio and his family are custodians of the biodiversity of the Matese area in which they live. They raise pigs, chickens and rabbits; produce olive oil, wine and fruit; and cultivate wheat, heritage varieties of pulses and the Alife onion (Presidium Slow Food). His mother Rosanna teaches us to make one of their traditional bean soups. Lunch at San Cassiano Transfer to Caseificio Il Casolare or Caseificio Giusti Session 10: Hands on When owner Mimmo (Il Casolare) heard that we wanted to launch a course to teach mozzarella in four days, he burst out laughing. It takes years, not days. Here's your second chance to get the feel of this difficult curd, to make mistakes and receive tips from the best in the land. Dinner at Bacco e Bivacco Accommodation: Agriturismo San Cassiano, San Potito Sannitico | Meals: Breakfast, Lunch, Dinner Day 6 Breakfast and departure from San Cassiano Transfer to Naples Afragola train station or Naples Capodichino Airport Only one transfer to airport or station will be provided after breakfast to arrive at Naples Afragola station at 10.15 and Naples Airport at about 11.00 am. There's a shuttle from the airport to Naples Centrale station if the train you want leaves from there. If you need to leave earlier, I can arrange a special transfer at your own expense. (See details on Prices & Stuff tab) Course extension Return to Prime Querce for two nights to watch their production run and find out what equipment you need, how to set up the dairy and organise your production (maximum 3 people). To request a booking form email info@sapori-e-saperi.com |
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Course Leader
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Maria Sarnataro Maria Sarnataro’s multiplicity of interests have led her along an eclectic career path from agricultural science to a doctorate in environmental and territorial research. Recently she has dedicated herself to teaching in the fields of wine, cheese and oil. As a sommelier with the Italian Association of Sommelier (AIS) she lectures on viticulture, sparkling wines, dessert wines and pairing cheese and wine. As Master Taster with the National Organisation of Cheese Tasters (ONAF), she lectures on the technique of tasting cheese and the pairing and conservation of cheese. She is currently ONAF delegate from Salerno, national vice-president of ONAF and a member of the national technical commission. In the field of wine she is the vice-president of AIS for Campania and the AIS delegate for the National Park of Cilento and Vallo di Diano, where she organises AIS courses. |
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Course Instructors
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Caseificio Prime Querce, Capaccio (Salerno) http://www.primequerce.it/ When Alberto Torre took over the business from his parents it was a buffalo farm which sold milk to other cheesemakers. It was Alberto's dream to start making cheese himself with his excellent organic milk. Alberto has succeeded and now produces mozzarella, scamorza fresh and smoked, caciocavallo matured and smoked, burrata, other cheeses, ricotta and yoghurt which he sells to shops, restaurants and end consumers. Besides producing high quality cheese, he wants to educate the public. Knowledgeable consumers make good customers for small traditional cheesemakers. His didactic farm is open to schools, and to us. |
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Antonio Daniele Antonio is head cheesemaker at Caseificio Prime Querce. He will be your teacher. It took him three years to perfect his mozzarella technique and he's keen to help you do the same. |
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Caseificio Il Casolare, Alvignano (Caserta) http://www.caseificioilcasolare.it/ Mimmo La Vecchia (on right), owner of Il Casolare, is an old friend of Giancarlo's, and it's thanks to him that we can be admitted to the inner sanctum to learn from Mimmo's skilled cheesemakers. Their mozzarella came top in the pasta filata category of the Italian Cheese Awards in 2016 and 2017. That means it's the best mozzarella in Italy, and probably the world. |
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Caseificio Giusti, Alife (Caserta) http://www.caseificiogiusti.it/ Salvatore Marotti and his able staff are our teachers for the course. It was Salvatore's grandfather who founded the dairy in 1947. His father Giancarlo is still in charge, but Salvatore is taking over more and more responsibility and is very keen to teach. In addition to Mozzarella di Bufala DOP, their experience of producing mozzarella from cow's milk is vital to our course. |
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Course Organiser
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Erica Jarman Following Heather’s careers as archaeologist, orchestra and artist manager and chef, she Italianised her name to Erica and came to Lucca to pursue her passion for traditional artisan food. Her tours, inspired by her infectious curiosity, open captivating new worlds to her guests. |
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Aia Resort Cilento, Trentinara Owner Vincenzo Quaglia has applied his architectural training to restoring a crumbling farmhouse, bringing to life a past when peasants knew how to reconcile form, function and beauty. Comfortable double bedrooms with en suite bathrooms. Wifi in rooms. Swimming pool. http://www.aiaresort.it/ |
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Agriturismo San Cassiano, San Potito Sannitico San Cassiano is a working farm with a restaurant and large basic bedrooms with en suite baths. We chose this accommodation because the owners are working to preserve traditional mixed farming of indigenous varieties of crops. Their warm hospitality and Rosanna's cooking completely won us over. Wifi in rooms. http://www.sancassiano.org/ |
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Price Per person: 1550 Euros Non-participant in same room: 550 Euros Course extension per person: 770 Euros Includes 5 nights welcoming, relaxing accommodation, single or double room with en suite bathroom Local ground transportation for 6 days Daily continental breakfast, 4 lunches, 5 dinners Course lectures and sessions with cheesemakers, course notes Non-participant fee includes accommodation in same room as a participant, daily continental breakfast, 5 dinners, local ground transportation with group Does not include Airfares Travel and cancellation insurance Wine and drinks other than those served with meals, additional meals Personal expenses such as telephone, mini-bar, etc. Meeting points Where: Salerno train station When: no later than 15.00 (3.00 pm) If everyone arrives earlier, we'll pick you up as soon as everyone is there. Recommended international travel: Nearest airport: Naples Capodichino (only 4 km from Naples Centrale train station with frequent shuttle service between the two); 1/2 hour train ride to Salerno Next nearest airport: Rome Fiumicino (train connection to Rome Termini station and change for train to Salerno); 2 hr train ride to Salerno. This is the route I recommend. Nearest train station: Salerno (arrival), Naples Afragola (departure) Departure points Where: Naples Afragola station (new station for high-speed trains) When: arrival at station at 9.45 am Train departure time: no earlier than 10.15 am Alternative: If you want to get a train from Naples Centrale station in the centre, we will drop you at Naples Capodichino airport from where you can take a shuttle bus (allow 45 minutes). Where: Naples Capodichino airport When: arrival at the airport at about 10.00 am Flight departure time: no earlier than 11.30 am If you have to leave significantly earlier, I can arrange a special transfer at your own expense. If only a little earlier, you can negotiate with the other participants to leave the agriturismo earlier. Dress Informal. Jeans are acceptable everywhere. Protective clothing will be provided when necessary. Weather Please refer to this website https://www.ilmeteo.it/meteo/Trentinara and https://www.ilmeteo.it/meteo/Alvignano Itinerary is subject to change if necessary due to weather or agricultural conditions or other events outside our control. To request a booking form email info@sapori-e-saperi.com |
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The “Mozzarella & its Cousins” course by Sapori & Saperi provides cheesemakers — both hobbyists and professionals — with invaluable insight into the production of various pasta filata cheeses, including the coveted mozzarella di bufala. Erica and Maria’s relationships in Caserta and Salerno afford participants unrivaled access to some of the regions’ finest cheesemakers, who willingly share all of the technical and other details needed to produce mozzarella and related cheeses. This isn’t your typical Italian “tour” where you’ll watch professionals spin mozzarella through glass for a few minutes and then be shuttled off to a tourist attraction; you’re going to spend several hours a day getting wet in the cheese room, learning all of the hyper-technical details and sticking your hands in hot water to learn from professional Italian cheesemakers (who are running production for two fully-operational caseifici) how to properly produce mozzarella. If you’re searching for an insider look at the heavily-guarded secrets of mozzarella production, and want to learn alongside two great instructors who can educate you on both cheese and southern Italian culture, this course is for you.
Phil Giglio, mozzarella creamery owner, USA, Mozzarella & its Cousins, July 2019
Mozzarella & its cousins is a thorough, insightful and hands-on course for cheesemakers, chefs and anyone who wants to make cheese professionally. The pasta filata category of cheeses is not easy to teach in a short span of time, but Erica has planned this course with a lot of attention to detail with other industry experts and artisans. The artisanal cheesemakers (trainers) at the dairies were very forthcoming with their explanations and didn't hold back information. I learnt a great deal and all this knowledge will definitely help in bettering my product.
Mausam Narang, mozzarella dairy owner, India, Mozzarella & its Cousins, July 2019
Every other mozzarella course you find is a three-hour stretch-the-curd course. But you need to know how to get the curd to the right point to be stretched. This course is fantastic because you’ve got the high quality professionals who can teach all the steps correctly according to tradition. I definitely recommend this course for anyone who is serious about learning how to make real, traditional, fresh mozzarella.
David DiLoreto, buffalo farmer & cheesemaker, USA, Mozzarella & its Cousins, November 2018
As a professional cheesemaker, I've made a lot of cheese including mozzarella. I take courses to understand why we do certain processes and why things sometimes go wrong day after day and we can’t figure it out without help from experts. This course gave me exactly this kind of know-how.
Karin Karlsson, Cheesemaker, USA, Mozzarella & its Cousins, November 2018
I spent a lot of time trying hard to find out how to make mozzarella the proper way. I exhausted all the books and videos and practised by myself. It’s really difficult getting experts to share their skills, and that’s something you’ve done really well. There was nothing held back. I was able to ask all the questions I wanted to. The course was exactly what I needed to practise more effectively myself.
Elliott Bloomfield, chef, UK, Mozzarella & its Cousins, November 2018
We got a lot of good information. Now we know we were doing everything wrong! No wonder our mozzarella wasn’t working. It was helpful to do both buffalo and cow milk because we can practice with cow milk until our buffalo start producing babies again. Between taking notes and making videos we’ll have enough to do better in the future.
Faythe DiLoreto, buffalo farmer & cheesemaker, USA, Mozzarella & its Cousins, November 2018
I have recently spent five days in Campania, learning about Mozzarella on a Sapori e Saperi course. I make cheese at home, just for my family, but the course was designed to be as useful for home cheesemakers as people who aspire to make Mozzarella on a more commercial scale. I now feel absolutely confident that I can make, and store, delicious mozzarella. We also had lessons on pizza and pasta making, went foraging for greens and made soup and ate at several really interesting homes and restaurants. I thoroughly recommend this course. It was great fun!
Honey Andersen, home cheesemaker, New Zealand, Mozzarella & Its Cousins, March 2019
I found it valuable seeing two different dairies, the first two days being walked through the process and the second seeing the actual production in real time. I also liked the extra activities like eating at a private home to get to know the people of the village and the culture of the area.
Chelsea Wheeler, aspiring mozzarella maker, Nigeria, Mozzarella & its Cousins, November 2018
From Thursday to Sunday: we will be near Paestum (southeast of Naples and Salerno).
From Sunday to Wednesday: we will be near Telese Terme (north of Naples and Caserta).
From Sunday to Wednesday: we will be near Telese Terme (north of Naples and Caserta).
