“I started my business by picking up milk at the Gioia farms with my bicycle and I went on to make the “Gioiella” mozzarella, known all over Italy” – Sebastiano Capurso.
Gioiella’s secret lies in the cows, of the Bruna species, a natural, noble species historically meant for free-range pasture ON THE ANCIENT “Via del Latte” (or Milk Path). Today, this territory is still untouched and is represented by the Murgia Park, a vast open and green space which occupies most of the Puglia region across the Valle d’Itria: an enchanting place, rich in vegetation, history and natural resources. The land is fertilized with natural vegetation and grains and the smell of oak, apple trees and aromatic herbs in the woods give the milk its superior taste and quality.
Gioiella uses only the best quality milk, from pastures selected on the basis of strict and defined requirements: the methods used in raising the cows, the barns’ cleanliness and the cow’s organic diet. The cows must be raised on a controlled diet to ensure the complete absence of any detrimental substances.
The company's "zero kilometer" production philosophy guarantees the quality of both raw materials and final products.
I see researching and finding new products and innovative solutions as personal challenges” – Andrea Brandonisio
Love for those who enjoy eating is at the core of our philosophy. We believe that people's happiness and well being are directly linked to what they eat. The quality of our products meets a delicate balance of healthy fats and protein. The curds we use contain selected probiotics which promote wellness in the right amounts.
In the food pyramid, milk is listed and recommended as the best source of calcium: a truly precious food, a concentrate of nutritional properties which is crucial to all ages and life stages.We begin from the earth, natural and organic foods so we can bring a high-quality and health product in every kitchen.