paestum buffalo mozzarella tour

Visit Tenuta Vannulo, buffalo mozzarella farm in Paestum

• By Testaccina
• 19th August 2020

As you stroll down the stately olive tree-lined drive of Tenuta Vannulo, a mozzarella di bufala farm in Italy’s Campania region, situated an hour and a half from Naples, you might be pleasantly surprised to hear the strains of Mozart floating over the fields.

What you probably aren’t expecting to find, however, is that the music is being piped into an open-plan cattle shed, whose residents – nearly 300 buffalo cows – seem to be living in buffalo bliss. 

As the violins soar, the animals move from munching on hay towards revolving bristles that resemble those of a car wash. This is actually an automated massage machine, which the buffaloes can use whenever they please, before reclining on state-of-the-art mattresses.

And most curiously of all, when the females sense that their udders are uncomfortably full of milk, they trot over to a self-milking machine in the centre of the courtyard which identifies each beast, extracts the milk, and sends it to quality control at Vannulo Caseificio.

Mozzarella di Bufala Vannulo

The extraordinary set-up at Tenuta Vannulo is the brainchild of Antonio Palmieri, a 74-year old dairy farmer with white whiskers and twinkling eyes who can lay claim to having not only the happiest buffaloes in the world, but also to producing probably the finest buffalo mozzarella in Italy right here at Vannulo Caseificio.

‘I wanted to make the best mozzarella I possibly could,’ says Antonio, ‘and I realised that animals are like men: when they’re happy, when they’re comfortable, they produce their best work.’

For food connoisseurs, authentic mozzarella di bufala must come from buffalo milk – not cow milk – and, like specific wines and olive oils, can only be made in certain provinces in Central and South Italy, including Caserta and Salerno, and regions of Benevento, Naples, Frosinone, Latina and Rome.

However, the spiritual home of buffalo mozzarella is undoubtedly a few square kilometres within the province of Salerno, from the town of Battipaglia down to the fields of Paestum, where farmland runs out into golden sand lapped by a turquoise sea.

This is where Tenuta Vannulo lies, an easy bike ride to the beach in one direction, and a couple of kilometres from Paestum’s historic ruined temples in the other. Buffaloes were farmed here in Roman times and possibly even earlier, in the days when this region of Italy was part of the Magna Grecia, an ancient Greek colony established around 800 BC. 

‘Buffaloes have been in Italy for thousands of years, but originally came from India,’ says Stefania De Luca, who has worked at Tenuta Vannulo for nearly 15 years, and now leads guided tours of the farm and Vannulo Caseificio. ‘We don’t think that the Romans went as far as India to import them, but the Greeks might have.’

Vannulo Caseificio in Capaccio, Italy

The buffalo farm was started by Antonio’s grandfather in the 1900s, but they didn’t make mozzarella di bufala – they sold the milk on to local dairies. Antonio’s parents continued in the same vein. Then, about 30 years ago, Antonio decided that he wanted to make buffalo mozzarella too, creating Vannulo Caseificio.

‘I always thought that if I got the right balance between tradition and innovation, I would be onto something,’ he says.

While Antonio is all about experimentation when it comes to treating the buffaloes and milking them, the buffalo mozzarella itself is produced by hand to this day and is completely organic.

‘We’re the only dairy farm in the region still making mozzarella di bufala by hand,’ he says. ‘And while machine-milking is normal in the industry, no-one else has our self-milking robots – I imported them from Sweden.’

Buffalo milk is prized to this day for its richness and taste – four litres of milk produce a kilo of buffalo mozzarella, half the amount of cow milk required to produce the same weight of cheese. And any product derived from the milk has more character than their cow-milk equivalents, Stefania explains – a creaminess and tanginess, with a touch of salt.

Vanullo Caseificio traditions

Every morning, a team of ten men take the milk from the day before and add enzymes to make it coagulate in the workshops of Vannulo Caseificio. The milk starts to solidifying after about 90 minutes and is plunged into boiling water to melt the fat. The resulting buffalo mozzarella is cut by machines into large pieces and then pinched, twisted and shaped by hand into small ‘bocconcini’, weighing about 50 grams each, 200g balls and traditional mozzarella di bufala plaits weighing half a kilo.   

‘We have mostly men making the mozzarella, because it’s tough on the hands,’ says Stefania.

Elsewhere in Vannulo Caseificio, men check the milk samples and maintain the milking machines. ‘We haven’t actually substituted workers with automation,’ says Antonio. ‘They are needed on the farm 24 hours a day, but have different roles, rather than milking the cattle. I like to think that working with robotics and quality control gives them a more dignified role.’

The result has been not only 200 happy buffaloes, 50 content members of staff, but also a wildly enthusiastic clientele. ‘About 15 years ago, we started guided tours of the estate,’ Antonio says. ‘Stefania had just 500 visitors in the first year. In 2017, that number was 22,000, not counting the customers that also drop in to buy from the store.’

Tenuta Vannulo – Mozzarella di Bufala and much more

The 83-hectare estate has grown in ambitions over the last decade and a half. Antonio was the first farm in the region to start making yogurt from the buffalo milk, and now delectably creamy chocolate mousses, butter and ricotta are also sold in-house at Tenuta Vannulo. Buffalo milk ice-cream wows the crowds all year round in seasonal fruit and chocolate flavours.

A few years back, Antonio added a small chocolate factory behind Vannulo Caseificio, importing cocoa directly from Venezuela and investing in machines to toast and grind the beans. Finally, four years ago, Tenuta Vannulo launched its own restaurant, so that visitors could pause after their morning tour and eat products exclusively made on the estate, including home-grown vegetables. It’s essential to book ahead if you want to stay for lunch, and feast on creamy mozzarella di bufala, local wines, roast vegetable pasta tossed with salted ricotta, and homemade desserts.  

How to visit Tenuta Vannulo, Capaccio, Italy

You also have to call ahead if you want to join one of the tours of Vannulo Caseificio run each morning in multiple languages, which cost just €8 per head and include a cheese tasting, and even book if you simply want to buy some mozzarella di bufala Vannulo – every day’s production sells out in a matter of hours, exclusively distributed from the farm shop to pre-placed orders.

 ‘I don’t sell my produce on to other stores,’ says Antonio. ‘I like to manage everything here.’

The other by-product of the buffalo farm is leather from the male calves. In typical style, Antonio decided that handbag and belt-making was another opportunity for excellence, hiring designers from Gucci and Dolce & Gabbana to fashion the butter-soft hides into elegant accessories. These can also be bought on site at Tenuta Vannulo and you can even peer through the workshop window at the master craftsmen, working the leather by hand.  

Becoming the mozzarella king of Paestum hasn’t been an entirely easy ride, however. 

‘When we first introduced the milking machines, it was quite difficult to show the animals how to use it. It took a long time. But now, the younger buffalos coming through watch and learn from the others,’ Antonio explains. 

And isn’t he worried that the fast-pace of modern life will eventually overtake his unique, if eccentric approach?

‘I actually believe that this is an industry with a future,’ Antonio says. ‘Yes, it’s a high fat product, which may not be the latest fashion… but it’s quick and easy to eat, it’s tasty and provides energy. Most industries become obsolete over time, they get replaced with different technologies or approaches. I see no reason why mozzarella will ever cease to be made. It doesn’t have to be cooked – it’s perfect on its own, or with just a few tomatoes. And I think we’re doing something right.’

He gestures outside the window to the green fields, where swaying acres of grass and cereal are being grown to feed his buffaloes beyond Tenuta Vannulo. Elated customers emerge from Vannulo Caseificio and the farm shop clutching bundles of chocolate mousse, buffalo ice-creams and cloudy bags of mozzarella. And meanwhile, in a spotless cattle-shed, the buffalo are listening to Mozart.

Plan your visit to Vannulo Caseificio

How to get to Tenuta Vannulo: The farm is a couple of kilometres walk from local train station Capaccio Scalo . It’s not a difficult route, although it flanks some busy roads, and can get hot under the sun. A local taxi is a good idea. To reach Capaccio Scalo from Rome, change trains in Naples or Salerno.

Planning a visit to Tenuta Vannulo: write to [email protected] to book a guided tour, which take place in the morning. You can also call the Tenuta Vannulo offices on +39 0828 727894

To buy mozzarella di bufala Vannulo, or other products: Write to [email protected] or call Caseificio Vannulo on +39 0828 724765

Online sales / vendita online Vannulo: Online sales are not currently offered, so plan to go in person to collect your order.

Read next: How to get to Sorrento from Rome or Naples by train or sea

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Buffalo Mozzarella Tasting

Buffalo mozzarella and buffalo milk chocolate, overview and highlights.

Originally known as Poseidonia, Paestum is one of the most important and fascinating Italian Archeological sites. You cannot miss the Paestum ruins, well known all over the World as its local gastronomy. Paestum’s gastronomy is very much related to the Buffalo Mozzarella, in fact this is the place where the famous italian dish was born. This is the reason why the best mozzarella farms are located in Paestum.    Taste the original Buffalo Mozzarella  Learn the Mozzarella and Chocolate making process  Local tour guide  Chance to combine gastronomy and history of the Campania region  100% Satisfaction guarantee

TOUR DESCRIPTION

The buffalo mozzarella.

A stroll around the estate brings you close to the buffalos. You will be surrounded by smell scent and noises that harmonize with the modern breeding facilities. By watching the artisanal cheese making, we are sure you will appreciate the passion that is required to make an excellent product. Keep walking through the Buffalo leather shop and being enchanted by an ancient collection preserved at the Museo della Civiltà Contadina. On your walk, take a stop under a relaxing portico to taste the gorgeous Buffalo Mozzarella. One of the ancient Buffalo Mozzarella farm will welcome you and it will let you see the different steps of the artisan mozzarella production.

The Buffalo Milk Chocolate

The chocolate experience will add a sweet touch to your day. The experience is not just about the simple chocolate, but it regards a “product evolution”: The Buffalo Milk meets the cocoa resulting in the Buffalo Milk Chocolate. You will see how the traditional raw materials combined to each other will produce new flavours such as chocolates, yogurt, ice-cream and much more. The buffalo milk chocolate tasting will surprise your mouth. It is intense and spicy, sweet and bitter, in other words, a unique flavor! A daily trip to an authentic cathedral of flavour. It is an unusual combination of ingredients that will impress you. You could also take the chance to visit the Archeological site of Paestum and its temples at 10 minutes by car from the Mozzarella farm. You will then have the perfect good combination between history and gastronomy.

Transfers available from any hotels from/to the agreed location.

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Booking for buffalo mozzarella tasting, quick links – tours, quick links – blog.

• Buffalo Mozzarella Tour: temples and buffaloes
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Project Description

Campania is the region of Italy where Buffalo Mozzarella ( Mozzarella di Bufala Campana ) comes from.

The areas where this delicious diary product is made, are the province of Caserta and the “Piana del Sele” – South of Salerno – near Paestum (a famous archaeological site).

This tour caters to those who want to visit the famous archaeological site of Paestum and taste the Buffalo Mozzarella in the farm where is made.

I chose the best diary farms in the Paestum area and designed the following full day tour: the Buffalo Mozzarella tour.

Buffalo Mozzarella Tour: the stages

Mozzarella di bufala campana.

The tour starts from your hotel, early morning, headed to a diary farm where you will learn how water buffaloes are raised, and all the steps to make diary products like Buffalo Mozzarella, ricotta, and provolone from milking to the finished product.

The archaeological site of Paestum

The next step will be the Archaeological site of Paestum. The driver will take you to the site, where you can pay a visit to the ruins of the former greek city of Poseidonia, renamed “Paestum” by the Romans. If you want we can book for you a professional guide, to assist you (please let us know in advance).

Right in front of the main entrance of the ruins, you will find the Archaeological Museum of Paestum. The museum is divided in three sections: Prehistory, Greek and Roman ages.

After your visit to the archaeological site, the driver will take you back to the diary farm with the possibility to have a tasting lunch at their restaurant based on the diary products they make and their produce from the local organic garden.

After lunch, we’ll take you back to your hotel.

For more info, please fill in the form in our contact page .

Project Details

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Paestum and buffalo mozzarella tour

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• Buffalo mozzarella

Paestum and surroundings

8/9 hrs approx

between 1 and 7

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One of our most appreciated tours is the one to Paestum , with included a visit to a local farm that produces  mozzarella cheese and other delicious organic products. Enjoy a full day tour with us surrounded by history, art, beauty, culture and natural grown food. During our drive down to Paestum we can stop to take pictures to the amazing landscape, if you wish so. When we arrive to the archeological site, we are sure you’ll be amazed by how well preserved the temples are and by their history throughout the centuries.

After the archeological visit, we will take you to a farm where you will be able to see buffaloes and other animals. Taste the mouthwatering fresh mozzarella cheese and other diary products. A light lunch with local fresh organic products made directly at the farm will be served to you: that’s the authentic taste you’ll never forget! A tour of the farm/factory can be organized after lunch to discover the secrets in making mozzarella and in the farm’s ecosystem the owners are proud of.

Don’t miss the moment, you can book it now with a small deposit

100,00  $

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Paestum is home to three magnificent Doric temples , which are thought to be dedicated to the city’s namesake Poseidon (known to the Romans as Neptune), Hera and Ceres. The temples of Neptune and Hera are located next to each other at the southern end of the site, while the smaller Temple of Ceres is at the northern end. You can walk up close to the temples, but they are roped off to prevent interior access. Today the remains of the city are found in the modern frazione of Paestum, which is part of the comune of Capaccio in the Province of Salerno. The modern settlement, located south to the archaeological site , is a popular seaside resort , with long sandy beaches .

Buffalo Mozzarella

Buffalo mozzarella from Campania bears the “ Mozzarella di Bufala Campana ® ” trademark. In 1993, it was granted Denominazione di origine controllata (DOC) status, in 2008 the European Union granted Mozzarella di Bufala Campana Protected Geographical Status and PDO indicator . Generally buffalo mozzarella is eaten with vegetables, salad (for example, insalata Caprese ), calzone, on pizza (a low moisture content buffalo mozzarella is preferred), on grilled bread, with tomatoes, or by itself accompanied by olive oil .

Emilia Delizia

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A Tour of the production of Mozzarella di Bufala around Paestum

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Greek temples and buffalo?  No one would expect to find them together, but that is exactly what awaits you when you visit Paestum, near Salerno in Southern Italy, home to the world - famous Buffalo Mozzarella. Emilia Delizia organises food and cultural tours around South of Italy. Do you hesitate to contact us should you need more information about the tours.

For many Italians fresh Mozzarella di Bufala is a most evocative food, associated with Summer, Coastal holidays and lovely summery Caprese salad!  Often local people stop to buy fresh Mozzarella on their way home from a trip to the coast and many people make the trip from Naples just to get their hands on the really fresh product.  Locals believe that by the time the cheese has been delivered to their area is has already lost the characteristics that make it special.   Today, visitors to the Paestum area, near Salerno in Southern Italy, have the opportunity of visiting several water buffalo farms and dairies, most of which are conveniently situated along a stretch of the SS18, locally known as “Mozzarella Road”.  Not only can you taste and buy the fresh product at source, but you can also take a tour to see the entire production process from raw milk to delectable cheese;  (And you get to see some of the best preserved examples of Greek temples in the world…).

What is PDO Mozzarella di Bufala ?

In 2008 the cheese was awarded PDO status, meaning Protected Designation of Origin.  To qualify for PDO status a product must have qualities particular to a certain region (in this case the milk can only be sourced from local herds of buffalo)  and in addition, the product must be entirely produced, processed and prepared only in that region. Several other Italian cheeses also have PDO status, including Parmesano Reggiano, Gorgonzola and Asiago.

  Some of the best dairies near Paestum

You have a wide variety of dairies to visit near Paestum, so to help you choose here are a few of the best ones where you can not only taste and buy the cheese, but also see the production process.  (However, you need to be there early – it is all over by 11am!)   Farm Barlow – Barlotti cheese Azienda Caseiria Salati Caseificio e Yogurteria Il Granato and Tenuta Vannulo – possibly the best-known – offering tours in several languages and one of the few organic farms.  

What you can expect to see on the Mozzarella Tour

You can expect to first visit some of the buffalo!  The animals are very well looked-after;  you will see their sleeping quarters complete with mattresses, and perhaps witness them being milked.  You then watch the production process:  the raw milk is heated and poured into a cream separator.  It is then curdled by the adding of natural whey after which the curds are matured in large tubs.  This is followed by the adding of hot water to soften the curds, (a process called Spinning).  Now the curds are shaped and cooled by immersing in cold water. At most of the dairies the process is highly automated, but there are still a few where the cheese is shaped by hand. Finally the finished products are packed into pickling tubs containing some of the original whey. Then comes the best part – the tasting!  Mozzarella di Bufala is best eaten immediately, and you will often see queues of people waiting for the fresh product which is usually sold out by midday.   Most important – if you want an English tour phone ahead and book at whichever dairy you would like to visit. It is also possible to take an organized tour which includes a visit to one of the dairies as well as a visit to the Temples and archaeological musuem at Paestum.  Several of the dairies also sell fantastic fresh yoghurts and ice cream and this experience is something you definitely should not miss.

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Buffalo mozzarella tour and Greek Temples of Paestum

• 1 Day/ 6 Hours
• Min Age: 16 Years

Are you ready for this adventure with Simply Amalfi?

We’ve designed this tour for those wishing to discover in the same excursion: the homeland of the best Italian buffalo mozzarella and one of Europe’s most glorious archaeological zones, Paestum and its Greek Temples .

Let’s us to transport you in a journey where you’ll see why It’s so hard not to fall in love with Italy’s most famous cheeses.

Also, you can have a deep in the 6th century BC and admire the imposing Paestum Greek temples, the best preserved in the world.

An unforgettable adventure between mythology and amazing flavors!

You can trust us and our decades of experience to fine tune your tour based on our suggestions AND your needs and desires so that you will have an unforgettable experience.

Tour details

• Suggested pick up time: 08.30 am
• Duration: approximately 8 hours
• Departing from : Amalfi Coast area – Naples city center, train station port or airport

Description of Temples of Paestum and Buffalo mozzarella tour

• Buffalo Mozzarella tour: A two-hour drive south of the Amalfi Coast brings you where you can see the buffaloes and the stables where it all begins. On the tour you will see how these magnificent animals are born, grow and spend their days between feeding, milking, washing and relaxing. We will then move on to the processing of the mozzarella , where old traditions are combined with modern technology to make an excellent final product that you can then of course taste! Bite-sized mozzarella, fresh yoghurt made with buffalo milk, ice cream and homemade dessert … you will be spoiled for choice to fill your day with all things delicious.
• Paestum: or Poseidonia as the city was originally called, in honour of Poseidon, the Greek god of the sea – was founded in the 6th century BC by Greek settlers and fell under Roman control in 273 BC. The highlights of this interesting adventure in the past are the so-called Neptune temple and the Archaeological museum , containing masterpieces of Greek, Lucanian and Roman art, millennia-old frescoes, ceramics and daily artifact.
• Lunch:  Of course we will also recommend a wonderful restaurant to experience a lunch that will feature all the amazing dairy products and buffalo meat that have been featured throughout out the day.

NOTE: Nothing is etched in stone, so you can mix and match aspects of different tours if you like.

We will happy to meet your needs and satisfy your request.

• Private Air Conditioned Vehicle
• English Speaking Driver
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NOT Included

• Entrance fees to Paestum archeological site
• Buffalo mozzarella tour
• Gratuity for the driver

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Classic Tours

Historical tours, transfers from and to rome, transfers from and to naples.

Duration : 8 hours (can be extended).

Hightlights : Paestum is an ancient city founded by the Greek around 600 b. c. one of the most suggestive archaeological site of the world. where you can see 3 of the most well preserved Greek temples in the world. Visit at the museum the famous “tomb of the Diver” , one of the rare examples of Greek painting with figured scenes. The tour will continue in a suggestive buffalo mozzarella farm and tour the production and enjoy your lunch!

Itinerary : Leave the hotel to Paestum, the capital of the buffalo mozzarella cheese. Visit a buffalo mozzarella factory where you will be invited to see the complete process to make the mozzarella. You will have the chance to taste the real mozzarella. After the visit, continue to visit the archaeological site (Private guide is highly recommended): Paestum. Its Doric temples, surpassed even by those of Athens in noble simplicity and good preservation, produces an incomparable effect of majesty and grandeur. The ancient site is set in a grassy field surrounded by gardens and hills. The site is small, but it is very charming. Here you will find the tomb paintings, one of which, the so-called “Tomb of the Diver”, is a graceful and expressive naturalistic piece of Greek wall painting in Italy.

Licensed guide can be added as extra .

*Please note that the order of the stops may vary according to the starting point and customer request.

Transportation : Brand new Mercedes vehicles which are kept immaculate, and are equipped to give you a truly first class transportation experience. You will have access to Wi-Fi, bottled water and Prosecco. Other drinks or champagne bottles can be added from the extras.

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Delicious Italy

Buffalo Mozzarella Production near Paestum

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We've been fortunate to have visited Paestum , and the farms producing the zone's wonderful buffalo mozzarella cheese , on a couple of occasions.

The first time was in late summer, the second was in late Spring as part of the blog tour #salernoc2c organized by #TBnet.

Both times it was raining cats and dogs , but that's probably just how the buffalo like it.

Technically, ' mozzarella di bufala campana ' is  a fresh, pliable cheese with a subtle consistency and even more subtle crust.

It is characterized with a porcelain white color  and possesses a delicate flavour and typical sweet smell.

For us, the best in Italy is produced here and is made exclusively with fresh full cream milk  from the comune of Capaccio.

It is at its best 8-10 hours after processing.

The breeding of the buffalo on the plain of Capaccio Paestum has taken place for centuries.

Before the land was irrigated in the early 20th century, it was marshy and malarial .

Purists might note that the animals no longer roam semi-wild , but the investment in the health of the animals and their productive life can only be a benefit to all.

All the cheese factories in the plain are recognized as producing a DOP product , a recognition of both innovations in production techniques and respect for local traditional craftsmanship.

A visit of Barlotti Caseficio

The video below  and images on this page were taken at Barlotti Caseficio .

As well as buffalo mozzarella the company produces smoked and ripened cheeses, scamorze, fresh caciocavalli , tomini, yogurt, butter and ricotta. 

They also boast a selling point and small restaurant with garden. 

We learnt that Barlotti has been making cheeses here for over a century and that 4 liters of milks is required to make a kilo of handmade mozzarella.

If you do visit the Temples of Paestum , then make sure you have a cappuccino in the spacious glass coffee bar near the ticket office.

We've drunk a lot of cappuccini during our travels, but rarely does an after-taste last at least an hour on the palate. Tremendous.

Also visit Masseria Lupata situated beside the north facing wall of the temples site, in Via Porta Marina.

Our visit to Barlotti was organized as part of #salernoc2c

Caseficio Barlotti via Torre di Paestum 1, Capaccio Paestum www.barlotti.it

Related items

6 April 2017 was the World's first Carbonara Day or #carbonaraday .

But do we all really know what a good carbonara is when we taste one and how it should be made and what ingredients to avoid?

First, however, a little history.

September typically sees over 400 cheeses from 70 dairies on show at Villa Contarini , Piazzola sul Brenta, for the annual edition of CASEUS VENETI .

It is an event promoted by the Veneto region 's DOP cheese consortiums in order to highlight the excellence of the local dairy sector and they include Asiago, Casatella Trevigiana, Montasio, Monte Veronese, Piave and Provolone Valpadana.

Milk production in Veneto accounts 10% of the national output of which 60% is transformed into dop cheeses such is its quality.

If you missed Slow Food's Cheese  earlier this year in Bra , then there's another chance to satisfy your cheese cravings with a dedicated occasion called Forme in Bergamo .

In mid October, the city typically becomes the ' European Capital of Cheeses ' as it hosts the World Cheese Awards'.

The Regions of Italy

Abruzzo Basilicata Calabria Campania Emilia Romagna Friuli Venezia Giulia Lazio Le Marche Liguria Lombardia Molise Piemonte Puglia Sardinia Sicily Trentino Alto Adige Tuscany Umbria Aosta Valley Veneto

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Joe Banana Limos & Travel

Paestum and buffalo mozzarella.

Cruise Port Tours

Duration: 9 hr. approx

• Enjoy a fantastic experience off the beaten path, combining history and food
• Explore the ancient Greek temples in Paestum
• Visit a Buffalo mozzarella farm
• Taste freshly produced goods and enjoy a light lunch, all included in the price

Do you want this tour in a small group version? Click HERE !

What’s included

• Pick up and drop off location is directly at the port
• Luxury air conditioned vehicle
• English speaking driver
• Stop in Paestum and time to visit the ruins
• Visit to a Buffalo mozzarella farm
• Light lunch
• Photo stops
• All taxes, parking tolls, gasoline and driver maintenance

Not included

• Entrance Fees and guides in sites, unless otherwise specified
• Entrance fees to Paestum

Buffalo mozzarella farm

What should i wear for this tour.

We suggest that you wear comfortable walking shoes as there is quite a bit of walking involved on uneven surfaces.

Is this tour accessible for people with limited walking abilities?

The itinerary can certainly be customised according to your needs, but please note that some areas may not be accessible with a stroller/wheelchair or for people with limited walking abilities. 

When is Paestum open?

You may find the updated calendar for the site here: http://www.museopaestum.beniculturali.it/landing-page/#timetables

I have some dietary preferences/needs, can I do this tour?

Please send us an email specifying your dietary preferences/needs, and we will advise accordingly.

Where and how will I find the driver at Naples port?

Your driver will be waiting for you outside of the cruise ship terminal (just outside the white building) holding a sign with your name written on it.

Where and how will I find the driver at Salerno port?

Your driver will be waiting for you at the gangway of your cruise ship holding a sign with your name written on it.

Where and how will I find the driver at Sorrento port?

Your driver will be waiting for you right where the cruise tender will drop you off, holding a sign with your name written on it.

Where and how will I find the driver at Amalfi port?

What is your back to port policy.

We have a back to port policy of at least 1 hour prior to the last scheduled boarding time for the ship.

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Paestum + Buffalo Mozzarella Factory Tour

This private tour via luxury Mercedes includes a stop to marvel at the ancient Greek temples in Paestum and visit a traditional buffalo mozzarella maker. You can even enjoy a tasting of fresh mozzarella!

• Luxury vehicle with air conditioning and Wi-Fi
• Discover how buffalo mozzarella is produced
• English-speaking driver

Choose your departure location

You can depart from Positano

Free cancellation

Up to 7 days in advance

• Round-trip transportation from the pick-up location of your choice
• Luxury, air-conditioned vehicle
• Stop at the Paestum archeological site with free time to visit
• Mozzarella experience at a local producer
• Wifi on board
• Water and towelettes provided
• Parking fees, toll and taxes
• Luggage transport

Not included

• Entrance fees
• Professional guide (can be arranged upon request)
• Extra hours

Important information

Printed or mobile voucher accepted.

• From 1 January 2024 to 31 December 2024 (All days)

Additional information

Luggage transport is included. The number of packages allowed varies depending on the vehicle chosen: Mercedes Sedan (up to 2 people) max 2 pieces of luggage + 1 carry on trolley Mercedes Station Wagon (3 people) max 3 pieces of luggage + 1 carry on trolley Mercedes Minivan (4/8 people) 8-10 pieces of luggage. Extra hours can also be requested directly on site and have a cost of 60 or 70 euros depending on the vehicle (Sedan and Minivan respectively).

Service provided by Luxury Limo Positano

The best drivers on the Amalfi Coast

Are you looking for something different or a custom service?

PAESTUM AND BUFFALO MOZZARELLA TOUR

Embark on an adventure to discover the rich history of Paestum and experience the traditional Italian way of making mozzarella cheese. Your English-speaking driver will pick you up at your hotel at 7:30 am.

Our first stop is at the Tenuta Vannulo cheese factory where the renowned buffalo mozzarella is handcrafted using only the finest milk. You have the option to take a private guided tour with a factory representative for an extra fee of 40 Euros (for groups up to 6 people) or join a small group tour if available. During the tour, you'll visit the daily production, learn about the avant-garde milking techniques, see the leather shop and museum, and have the opportunity to sample some fresh buffalo mozzarella.

Next, we'll journey to the ancient Greek city of Paestum, located on the coast of the Tyrrhenian sea. The city, originally called Poseidonia, was founded in 600 BC by Greek colonists and later conquered by the Lucanians and Romans. Explore the well-preserved Greek temples, including the Temple of Hera, Neptune, and Ceres dedicated to Athena. You'll also visit the Archeological Museum and see the archaic Greek sculptures and vases, including a series of metopes depicting scenes from Homeric myths.

After touring Paestum, we'll return to the Tenuta Vannulo cheese factory for a delicious lunch featuring their specialties made with buffalo mozzarella. In the afternoon, we'll drive back to the port and conclude our tour.

PAYMENT: We require only CASH payment in Euros at the end of the service.

NOT INCLUDED: lunch, gratuities, guided tour in the Tenuta Vannulo Factory (40 Euros extra), entrance fees in Paestum and the licensed guide in Paestum.

INCLUDED:  Taxes, Parking tolls and fuel.

-Entrance fee to the Paestum Temples and Museum is 6,50 Euros per person

-If you would like to arrange a guide it is possible to find one available right at the ticket office (for an extra fee of approximately 120 Euros) or you can easily walk through the Greek Temples on your own