Mozzarella Making at Tenuta Vannulo, in Capaccio Scalo, Italy
A sneak peek at making Buffalo Mozzarella cheese in Italy. Taken way back in fall of 2001
Az. Agr. Palmieri Antonio Tenuta Vannulo - Oscar Green 2012
Oscar Green 2012 - Categoria: In Filiera
Presentazione dell'Az. Agr. Palmieri Antonio Tenuta Vannulo, Capaccio Scalo (SA), finalista della categora In filiera
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Tenuta Vannulo, il tempio della mozzarella di bufala
Nella Tenuta Vannulo le oltre 600 bufale sono curate con rimedi omeopatici e la lavorazione della mozzarella avviene interamente a mano. Per saperne di più:
Tenuta Vannulo : Mozzarella di Bufala
Tenuta Vannulo is an organic water buffalo farm located in Capaccio Paestum (Campania), Italy. They produce authentic mozzarella di bufala among many other fabulous products. It's a great day trip while visiting the area, and they have a wonderful restaurant and cafe on the grounds, too.
Bufale dell'allevamento Vannulo....Capaccio Scalo Salerno
Visita all'allevamento delle Bufale di Vannulo tenuta .
Agricoltura 2.0 – Tenuta Vannulo: l'orgoglio del Sud/SPECIALE
Paestum - Tenuta Vannulo (produzione di mozzarella di bufala campana)
SEZIONE GUSTO MEDITERRANEO - Visita all'azienda Vannulo (1988) di Paestum, che prende il nome della località dove si estendono i 200 ettari dell'azienda agricola fondata all'inizio del secolo dal nonno Antonio.Qui vengono prodotte le celebri mozzarelle. E non solo. L'azienda è stata quella che più, in Italia, ha sperimentato tecniche di allevamento innovative, senza però trascurare il rispetto della natura in ogni sua forma. Dal 1996 si è così passati alla conversione della produzione tradizionale ai nuovi metodi dell'agricoltura biologica. Tutta l'estensione della tenuta è utilizzata per la produzione dei foraggi che servono da alimento per le circa 400 bufale presenti, di cui 140 adulte. Il Caseificio Vannulo lavora esclusivamente il latte prodotto dall'azienda: questo spiega la produzione limitata, basata sul ciclo naturale del latte.
Buffalo Milk Mozzarella Making - Tenuta Vannulo, Italy - September 2018
Rick Steves Tour, Southern Italy
Aree relax e mungitura automatica per le bufale dell'allevamento Vannulo
Fabio Bolzetta visita l'allevamento Vanulo, vicino Battipaglia, ed intervista Teresa Palmieri, che spiega come funziona l'allevamento delle bufale e la produzione della mozzarella.
Visita alla Tenuta Vannulo
Le Bufale della Tenuta Vannulo - Vannulo cheese factory's buffalo
La bellezza di queste bufale unita alla serietà di una azienda seria creano una vera eccellenza del Made in Italy!
The beauty of these buffaloes combined with the seriousness of a serious company create a true Made in Italy excellence!
Happy buffalos make tasty mozzarella
(14 Jul 2009)
AP Television
Paestum, Italy, 1 July 2009
1. Medium shot of a buffalo enjoying a back massage
2. Wide shot of buffalos at the massage parlour inside the stable
3. Close up of the nose and mouth of a buffalo as it chews
4. Medium shot of a buffalo getting its behind massaged
5. Wide shot of Vannulo Farm owner, Antonio Palmieri, walking through a pergola
6. SOUNDBITE (Italian), Antonio Palmieri, Vannulo Farm owner:
Naively, people think you need a skilled cheese maker to make good mozzarella, that too, but most importantly you need good milk and good milk comes from good nutrition and the animal's quality of life.
7. Wide shot of stable
8. Wide shot of buffalos in line as a worker washes the stable floor
9. Medium shot of automatic milking machine as a buffalo enters the milking station, the robotic arm scans its teat
10. Close up of robotic arms plugging milking valves onto the buffalo's teats
11. Close up of a row of buffalos eating organic hay
12. Medium shot of two buffalos eating hay
13. Close up of a buffalo after eating with his face covered in hay
14. Wide shot of exterior of the Vannulo cheese factory
15. Wide shot of mozzarella cheese laboratory
16. Close up of the maturing curd needed to make mozzarella
17. Medium shot of the ground curd being prepared by a mozzarella maker
18. Medium shot of a mozzarella maker adding hot water on the ground curd
19. Close up of the water and curd mozzarella dough as it worked with a stick
20. Close up of mozzarella dough as it worked with a stick
21. Medium shot of mozzarella makers dipping chunks of mozzarella dough in water and clamping it by hand into smaller pieces
22. Close up of mozzarella makers clamping the mozzarella dough by hand
23. Medium shot of mozzarella artisan making a mozzarella braid
24. Close up of a fresh mozzarella braid in the artisan's hand
25. Close up of a tile sign reading, Vannulo Farm: Cheese Factory. Pan right to medium shot showing customers entering the cheese factory
26. Wide shot pan right of the interior of the cheese factory with customers in line
27. Medium shot of the handing over of a box of mozzarella cheese
28. SOUNDBITE (Italian), Antonio Palmieri, Vannulo Farm owner:
We only sell on site, we don't sell outside. Rather, if someone comes asking for more than 10 pounds, my employees call me. And I want to know why they need more than 10 pounds.
29. Medium shot of a customer ordering mozzarella
30. SOUNDBITE (Italian), Ferruccio Del Monte, Customer:
I think it's excellent. You can actually taste the difference from other mozzarella. I don't want to�but there is definitely a difference.
31. Wide shot of worker fishing mozzarella balls from a pool of whey brine
32. Close up of a worker draining a bag full of mozzarella balls
33. Medium shot of the Association of Buffalo Mozzarella Campana DOP, Vice President, Domenico Raimondo at the Paestum Archeological Site
34. SOUNDBITE (Italian), Domenico Raimondo, Association of Buffalo Mozzarella Campana DOP, Vice President:
Mozzarella travels in refrigerated containers or refrigerated trucks, or in airplanes with refrigerated compartments. They travel at 4-degree Celsius, which is the ideal temperature for conservation. Mozzarella has a shelf life of 15-20 days, depending on the production technique.
35. Wide shot of buffalo leaving the pond and standing on a grassy field
36. Medium shot of the Association of Buffalo Mozzarella Campana DOP, Vice President, Domenico Raimondo:
I am concerned by organic products because you can make so little, I mean, really little.
37. Medium shot of two water buffalos bathing in an artificial pond
38. Wide shot of a herd of buffalos bathing in an artificial pond
LEAD IN
STORYLINE
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Exploring Mozzarella Land. Vannulo's is among the Best Mozzarella in the World. No Joke.
Travelling South of Salerno after Battipaglia 10km Race. Visit the great mozzarella producers. Vannulo. Barlotti. Granato. The list goes on.. just a short distance from the Greek Temples of Paestum.
Happy buffaloes making mozzarella with Mozart
(11 Nov 2018) LEADIN:
Any foodie will tell you that the best buffalo mozzarella comes from the Campania region of Italy.
Now, one organic farmer in the region says his buffalo herds make the best cheese of all - thanks to an organic diet, on demand grooming and a love of Mozart.
STORYLINE:
These Italian Mediterranean buffalo relax to the sound of Mozart in their shed at the Vannulo organic farm about 100 kilometres south of Naples in the town of Capaccio Paestum.
If and when they feel like it - they can head to the sprinklers to cool off.
The philosophy of farm owner, Antonio Palmieri is simple: take care of your animals and they will take care of you.
I believe that buffaloes are clever animals and notice if there is understanding towards them. It is necessary to understand and love them, like all animals after all. If we establish a good relationship, they reciprocate, he says.
If the animals fancy a scrub or need to scratch an itch - these automatic brushes are at their disposal.
It is necessary to treat them well. They need large spaces, where they can move, they can eat when they like, they can… We also have mattresses on which to lay and rest. So they can feel good, says Palmieri.
They also - according to Palmieri - can choose when they want to be milked thanks to a state of the art automatic milking system.
I acquired the farm in the 70s… 1975, when milking was still done by hand. I introduced the first mechanic milking system in this area. Then, in the last few years, I installed robots.
The animals are, however, not kept in open fields - apart from a few hours a day during the summer. This is due to lack of land availability.
Palmieri says the Vannulo barn measures 5,000 square meters and houses around 600 milking animals. The barn is open on three sides, to allow daylight to flood in and the animals are able to move around the barn freely.
Then we went organic. Animals eat organic grass and this benefits both the animal and the consumer, who ends up buying an organic mozzarella. This was my idea, my principle… of healthy eating, as the saying goes: healthy mind in a healthy body, says Palmieri.
The farm employs 40 workers who take care of the entire production line, from growing fodder and vegetables, to producing mozzarella, yogurt, puddings, ice-cream, bread, chocolate spreads and even handbags made with tanned buffalo leather.
The 350 buffaloes on the farm produce a tasty and soft mozzarella, sold exclusively on the premises in order to ensure a super-fresh product.
Fresh buffalo mozzarella is at its best when eaten within a few days of being produced. Every day, 400 kilograms of mozzarella leave the farm shop by lunchtime, at 13 euros per kilo.
The estate also boasts a small museum of traditional farming tools and some 25,000 visitors from Italy and abroad flock in every year to see visit the farm and enjoy food tastings.
Vannulo is one of the 272 buffalo breeding farms in Italy, 110 of them located in Campania where mozzarella production was started in the 12th century by Benedictine monks and has never stopped, currently accounting for 16 percent of local GDP.
Today, around 15,000 tons of Italy's most famous cheese is produced every year, thanks to the selection of a specific breed - the Italian Mediterranean Buffalo.
Buffalo have been present in southern Italy for centuries, but it is still debated whether the animals originated in the area or whether they were imported from Asia.
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AZIENDA BARLOTTI P/1 Mozzarella Bufala - Paestum Italia
Vannulo arte e sapori di Campania
Il Primo biennio dell'IIS PISANI-PIZZINI di Paola Dirigente dott.ssa Alisia Rosa Arturi, ha fatto visita all'Azienda Agricola Vannulo di Capaccio, visitato i templi di Paestum e luci d'Artista a Salerno. Post produzione paolo apa
Fent mozzarella a la Tenuta Vannulo
Capaccio Paestum - Slow Style
Comune cilentano (in Campania) con circa ventiduemila abitanti. Sorge su di uno sperone del monte Calpazio, nella piana di Paestum, tra i monti Soprano e Sottano, alla sinistra del torrente Solofrone. Fa parte del Parco del Cilento e Vallo di Diano. E' sede del Museo Archeologico Nazionale di Paestum. Capaccio è gemellata con Eghion (Grecia), dall'ottobre 2005.
New farmers - Corigliano - Ma la bufala e la mucca sono parenti?
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Le Bufale del Cilento e della Piana del Sele ♥ (Tenuta Vannulo Paestum)
Bellissime !!! Il Cilento e la Piana del Sele : la patria della vera mozzarella di Bufala . Visitateci !!!