This Italian excellence, appreciated worldwide, is produced using only fresh whole buffalo milk from certified farms and following traditional processing methods developed over centuries of Campanian culinary experience.
Our territory, the Agro Pontino, is recognized as a production area by the Consortium for the Protection of Mozzarella di Bufala Campana DOP, of which we have been a member since 1994.
The Mediterranean buffalo is perhaps the symbol of our territory, as it has been since its birth, playing a key role in land reclamation and in the years to come, thanks to its contribution to mozzarella production.
We are proud that our Pontinia facility is one of the few in the Agro Pontino that can guarantee production in accordance with the Consortium’s regulations.
In 1935, Enrico and Oliva Francia left the Marche region to move to the newly reclaimed Agro Pontino. Specializing in sharecropping, they soon became a point of reference in the distribution and processing of milk.
The characteristics of the territory and the artisanal talent make the difference: the unique microclimate, which allows outdoor farming, and the daily attention to animal welfare, are reflected in the raw materials, naturally exclusive.
Care and a culture of work have always set us apart.
Ours is a story in continuous evolution, one that doesn’t forget its origins and looks to the future with new eyes. An international holding company, now a point of reference in the dairy sector, inspired by the past to achieve excellence.
THE MILK
Buffalo milk has a different composition compared to that of other animal species used in cheese production. Compared to cow’s or sheep’s milk, for example, it contains more proteins, fats, and calcium. These chemical characteristics allow cheesemakers to achieve yields nearly double those typically obtained with cow’s milk.
The milk is transported quickly every day to our historic facility in Pontinia, where it undergoes all hygiene and safety checks as well as additional ones required by the DOP guidelines before processing begins.
THE PRODUCTION
All stages of production are faithfully carried out following ancient methods, supported by modern equipment that preserves the authenticity of the product—such as shaping machines that ensure consistent portion sizes.
Here are the three main phases that define our daily production:
• ACIDIFICATION
• CURD MATURATION
• STRETCHING (FILATURA)
FEATURES
Recognizable by its porcelain-white color, smooth surface, and a texture that is initially elastic and then melts in the mouth.
A telltale trickle of milk when cut is a must, proof of its freshness and authenticity.
DELICIOUS AND GOOD FOR YOU
Mozzarella di Bufala Campana PDO not only delights with its unmistakable, much-loved intense flavor, it’s also a cheese that’s easy to digest, with a naturally low lactose and cholesterol content.
It’s an excellent source of high-quality protein, combined with a moderate amount of fat. This cheese also provides high levels of calcium, phosphorus, and water-soluble vitamins such as B1, B2, B3, B6, B12, and A. It contains omega-3 and omega-6 fatty acids, which help reduce inflammation and support heart health.
Finally, it’s a good source of vitamin E and zinc, key nutrients that help counteract the negative effects of free radicals. Its naturally low sodium content makes it preferable to cow’s milk mozzarella and other cheeses typically high in sodium, especially for those on sodium-restricted diets, such as individuals with hypertension.
Francia latticini S.p.A.
Partita Iva 00935720599 Via Argine Amaseno
04010 SONNINO (Latina) – Italia
Tel (+39) 077394961
Fax (+39) 0773947393
info@francialatticini.com
