Via Annunziatella, 40
Parco Oleandri
Phone and fax +39 081 8721904
info@caseificioraimo.it

The Raimo dairy was born in 1989 even if this family has been working in the dairy field for more than fifty years. This art was handed down from the ancestors to the brothers Giosuè, Enzo and Amodio. In the last few years the firm has developed a lot and it is also based on the cooperation of other members of the family who cares for the commercial area and the relationships with the clients. All the phases are hand-realized. The curd is processed in an accurate way respecting all the traditional methods and aiming at quality. There is an embarrassingly wide choice: fior di ricotta, butter, burrate, baked ricotta, ricotta with fruit, caciocavalli, smoked provola, provoloncini and mozzarella. I am a ricotta lover so I ate half a kilo of “fior di ricotta”. It is a classic, delicate and very light interpretation of ricotta but it is different for taste and digestibility from the buffalo one which has spread in the last few years and has become fashionable. I think it is better to eat it with no additional ingredients but it can also be mixed in a simple tomato “ragù” sauce with the typical “manfredi” pasta. Recently they have also opened an ice cream shop where the “fior di ricotta” has been turned into one of the flavours available.

 

Fabio Cimmino

How to arrive
At the Castellammare di Stabia motorway exit don’t turn into the link road going on towards Sorrento but turn right and then left. Go on for about two kilometers and half and, after many forks and side roads, you will reach Annunziatella street where you have to ask for the "Parco Oleandri".