Italian milk from own farm

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3 History Four young businessmen decide to invest on their region and to promote its authentic commodities, still produced according to the ancient tradition, choosing only the best Paestum dairyman. This is the origin, within the Picentini Valley, of Ponte Molinello dairy, which name hails from the homonymous river where it is located. Initially born as just a buffalo ranch, in the years the company grew up and built up the annexed dairy, exploiting a preexisting farmhouse and its surrounding lush and copious greenery. Afterwards, thanks to the quality of the buffalo milk and its derivatives produced and their success among the local consumers, the breeding was extended to cows and coats, whose milk is used exclusively for the creation of our products. Allevamenti buffalo cow goat The farm, which hosts about 500 buffalos, 60 cows and 50 goats, is delighted by several covered stables and by 50 ha of meadowlands where the cattle is free to graze day by day. All the animals are continuously submitted to the needed health check, regularly registered to the studbook, and monthly controlled by Arac (Associazione Regionale Allevatori Campania). Moreover, since one of the owners is a Veterinary, the farm is able to guarantee the animal welfare, giving to the cattle a feed ration consisting in fodder grown directly in the farm and highly selected feeds, properly integrated for the protein needs of the animals. Italian milk from own farm

4 Buffalo products mozzarella NUTRITIONAL VALUES AVERAGE VALUES FOR 100 g Energy KJ 1.067/ 258 kcal Fat 22,00 g - saturates 13,00 g Carbohydrates 1,86 g - sugar 1,01 g Protein 13,05 g Salt 0,53 g Description Fresh spun paste cheese made from buffalo milk Ingredients Buffalo milk *allergen, salt, and eventually smoking aroma *Allergen Weight Variable Crust Very thin, about 1 mm, with a smooth surface, never rough, except for the area where there are small relieves that indicate the point of the docking (mozzatura) from the steamed paste. Paste structure Thin leaves, tasting lightly acidulous. When cut, it shows a draining white slight serum, with a smell of starter cultures. Characteristic gentle aroma. Storage conditions Between + 4 C a +14 C 5 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

5 mozzarella Perline Ciliegine Bocconcini Bocconi Mozzarella 7 g 15 g 50 g 100 g g 250 g Aversana Zezzona Treccia Nodini Provola affumicata 500 g Variable weight Variable weight 50 g - 80 g g Variable weight

6 Cuore di ricotta 100 g Stella di ricotta 100 g ricotta NUTRITIONAL VALUES AVERAGE VALUES FOR 100 g Energy KJ 1.107/ 268 kcal Fat 26,00 g - Saturates 14,00 g Carbohydrates 1,75 g - sugars 1,00 g Protein 6,80 g Sale 0,40 g Ingredients Siero di Latte* bufalino e sale *Allergen Shape Paste structure Weight Storage conditions Put in fiscelle, as the ancient reed container s name, this cheese gets the truncated cone shape of its container after a cooling phase. Fine structure, white color, delicate taste 50g - 100g - 250g - 500g - 1 Kg Characteristic gentle aroma Between + 4 C a +14 C 3 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

7 Buffalo Fiore di bufala caprese 250 g g - 1 kg fiore di bufala NUTRITIONAL VALUES AVERAGE VALUES FOR 100 g Energy KJ 1.106/ 268 kcal Fat 24,50 g - saturates 15,16 g Carbohydrates 1,57 g - sugars 1,50 g Protein 10,18 g Sale 0,568 g Description Fresh steamed cheese, got from buffalo milk and stuffed with cream. Ingredients Latte* bufalino, panna*, caglio e sale *Allergen Crust Paste structure Storage conditions Leggerissima, lucida, bianca, con superficie liscia mai viscida, ad esclusione di una zona dove compaiono, piccoli rilievi che indicano il punto di distacco (mozzatura) dalla massa di pasta filata. Morbida, bianca, dal leggermente acidulo, a struttura di sfoglie sovrapposte e sierosità fra i vari fogli, colore ambrato. Per gli affumicati: colore più o meno scuro comunque tendente al marrone Dolce e delicato Between + 4 C a +14 C 5 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

8 burrata Description Formaggio fresco a pasta filata ottenuto da latte vaccino farcito con panna Ingredients Latte* bufalino, panna*, caglio e sale *Allergen Crust Paste structure Weight Storage conditions Leggerissima, lucida, bianca, con superficie liscia mai viscida, ad esclusione di una zona dove compaiono, piccoli rilievi che indicano il punto di distacco (mozzatura) dalla massa di pasta filata. Morbida, bianca, dal leggermente acidulo, a struttura di sfoglie sovrapposte e sierosità fra i vari fogli, colore ambrato. 125g - 250g - 500g - 1Kg Dolce e delicato Between + 4 C a +14 C 5 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

9 Buffalo burrino Description Double structured cheese, with an external steamed envelope containing an internal heart of butter Ingredients Latte* bufalino, sale, caglio e burro* *Allergen Crust Paste structure Weight Storage conditions Leggerissima, lucida, bianca, con superficie liscia mai viscida, ad esclusione di una zona dove compaiono, piccoli rilievi che indicano il punto di distacco (mozzatura) dalla massa di pasta filata. Morbida, bianca, dal leggermente acidulo, a struttura di sfoglie sovrapposte e sierosità fra i vari fogli, colore ambrato. 250g - 500g Dolce e delicato Between + 4 C a +10 C 5 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

10 Affumicata 250 g g scamorza NUTRITIONAL VALUES AVERAGE VALUES FOR 100 g Energy KJ 1.065/388 kcal Fat 34,50 g - saturates 20,00 g Carbohydrates 0,89 g - sugars 0,80 g Protein 18,42 g Salt 0,88 g Description Ingredients Forma Weight Crust Paste structure Storage conditions Formaggio a pasta filata ottenuto da latte di bufala Buffalo milk *allergen, salt, caglio Oblong or rounded pear shape, it can present a short bottleneck and an overlying enlargement. Weight netto sgocciolato da 250 g g Sottilissima, di circa 1 mm, con superficie liscia mai viscida. With no defects as cracks, it sometimes shows some slits unintentionally caused during the kneading phase. Characteristic gentle aroma. Between + 6 C a +10 C. 5 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

11 Buffalo Aromi vari 1 Kg - 1,5 Kg - 2 Kg caciocavallo Description Ingredients Crust Weight Paste structure Storage conditions Formaggio a pasta filata ottenuto da latte di bufala Buffalo milk *allergen, salt, caglio + eventuali aromi di farcitura (peperoncino, finocchietto, noci, olive) *Allergen Oblong or rounded pear shape, it can present a short bottleneck and an overlying enlargement. Weight netto sgocciolato variabile da 1 Kg A foglie sottili, dal leggermente acidulo, priva di difetti quali occhiature, può presentare talvolta delle fenditure provocate involontariamente durante la fase di filatura. Al taglio presenta scolature di una lieve sierosità dal profumo tipico di fermenti lattici, colore bianco. Characteristic gentle aroma.. Between + 6 C a +10 C. 5 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

12 sfoglia NUTRITIONAL VALUES AVERAGE VALUES FOR 100 g Energy KJ 1.067/ 258 kcal Fat 22,00 g - saturates 13,00 g Carbohydrates 1,86 g - sugars 1,01 g Protein 13,05 g Salt 0,53 g Description Formaggio a pasta filata ottenuto da latte di bufala Ingredients Buffalo milk *allergen, salt, caglio + eventuale farcitura (prosciutto crudo, rucola, scaglie di parmigiano) *Allergen Shape Oblong or rounded pear shape, it can present a short bottleneck and an overlying enlargement. Weight Da 500 g a 1 Kg Characteristic gentle aroma.. Storage conditions Between + 6 C a +10 C. 5 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

13 Buffalo Aromi vari 250g - 500g formaggio fresco NUTRITIONAL VALUES AVERAGE VALUES FOR 100 g Energy KJ 1.106/ 268 kcal Fat 24,50 g - saturates 15,16 g Carbohydrates 1,57 g - sugars 1,50 g Protein 10,18 g Salt 0,568 g Description Formaggio fresco ottenuto da latte bufalino Ingredients Buffalo milk *allergen, salt, caglio + eventuali aromi di farcitura *Allergen Crust Paste structure Storage conditions Leggerissima, lucida, bianca, con superficie liscia. Morbida, bianca, dal leggermente acidulo, a struttura di sfoglie sovrapposte e sierosità fra i vari fogli, colore ambrato. Per gli affumicati: colore più o meno scuro comunque tendente al marrone Dolce e delicato. Between + 4 C a +10 C. 5 giorni dalla data di produzione. È la data fino alla quale il prodotto conserva le sue proprietà specifiche nelle adeguate condizioni di conservazione; viene espressa in gg/mm/aa.

14 Vari gusti 106 g g NUTRITIONAL VALUES AVERAGE VALUES FOR 100 g Energy KJ 1.067/ 258 kcal Fat 22,00 g - saturates 13,00 g Carbohydrates 1,86 g - sugars 1,01 g Protein 13,05 g Salt 0,53 g buffalo yogurt Description Latte fermentato acido pastorizzato, Cremoso, vellutato, aromatizzato alla frutta e/o con pezzi di frutta a o bianco Ingredients Pasteurized and fermented buffalo milk, plain or fruits flavoured Weight Vasetti da 106 g, 506 g Leggermente acido, caratteristico dell aroma utilizzato (eventuale) Storage conditions Conservare a + 4 C 30 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

15 Buffalo D.P.C.M. 10/05/93 Reg. CE 1107/96 Aut. Consorzio Tutela N 173/31/2002 Certificato da Organismo di Controllo autorizzato dal MiPAAF mozzarella di bufala DOP NUTRITIONAL VALUES AVERAGE VALUES FOR 100 g Energy KJ 1.157/ 279 kcal Fat 23,00 g - Saturates 14,00 g Carbohydrates 0,5 g - sugars 0,5 g Protein 17,00 g Sale 0,45 g Ingredients Buffalo milk *allergen, salt, and eventually smoking aroma *Allergen Weight Variable Crust Very thin, about 1 mm, with a smooth surface, never rough, except for the area where there are small relieves that indicate the point of the docking (mozzatura) from the steamed paste. Paste structure Thin leaves, tasting lightly acidulous. When cut, it shows a draining white slight serum, with a smell of starter cultures. Characteristic gentle aroma. Storage conditions Between + 4 C a +14 C 5 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

16 Cow products mozzarella NUTRITIONAL VALUES AVERAGE VALUES FOR 100 g Energy KJ 902/217 kcal Fat 17,00 g - saturates 10,00 g Carbohydrates 1,64 g - sugars 0,80 g Protein 14,40 g Salt 1,35 g Ingredients Latte* vaccino, sale e caglio, aroma di affumicatura (eventuale) *Allergen Weight Variable Crust Very thin, about 1 mm, with a smooth surface, never rough, except for the area where there are small relieves that indicate the point of the docking (mozzatura) from the steamed paste. Paste structure Thin leaves, tasting lightly acidulous. When cut, it shows a draining white slight serum, with a smell of starter cultures. Characteristic gentle aroma. Storage conditions Between + 4 C a +14 C 5 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

17 mozzarella Perline Scamorza Scamorza Ciliegine affumicata Bocconcini Silano Bocconi Burrino Mozzarella Burrata 7250 g g g g g g 50 1 Kg g- 2 Kg - 5 Kg g g g g g Aversana Caciocavallo semistagionato Zezzona Sfoglia Treccia Nodini Provola affumicata 500 Variable g weight 1500 Kg e g 2 - Kg 1 Kg Variable weight 50 g - 80 g g Variable weight

18 Cubetti in confezione 3 Kg NUTRITIONAL VALUES AVERAGE VALUES FOR 100 g Energy KJ 902/217 kcal Fat 17,00 g - saturates 10,00 g Carbohydrates 1,64 g - sugars 0,80 g Protein 14,40 g Salt 1,35 g fiordilatte Ingredients Latte* vaccino, sale e caglio, aroma di affumicatura (eventuale) *Allergen Weight 250g - 500g Description Formaggio fresco a pasta filata ottenuto da latte vaccino cui viene, eventualmente, aggiunta cagliata vaccina di origine esterna in quantità non superiori al 25%. Prodotto disponibile sia da cucina che da tavola. Characteristic gentle aroma. Storage conditions Between + 4 C a +14 C 5 days from the date of production (if stored adequately), expressed as gg/mm/aaaa.

19 Goat products TABELLA NUTRIZIONALE RICOTTA FRESCA SALATA VALORI MEDI NUTRIZIONALI SU 100 G DI PRODOTTO Valore energetico KJ 1130 Valore energetico Kcal 270 Grassi Totali g 20 Grassi Saturi g 12 Carboidrati g 2 di cui zuccheri g 2 Proteine g1 8 Sale g 3,1 Stagionata Variable weight Salata Variable weight ricotta fresca Description Storage conditions Formaggio molto delicato e cremoso, dal vellutato che conserva con se tutto il del latte fresco appena munto. Interamente lavorato a mano. A basso contenuto di colesterolo. Between + 4 C a +14 C

20 Goat Primosale Variable weight Stagionato Variable weight Semistagionato Variable weight formaggio Description Formaggio fresco e leggero, molto digeribile (adatto ai soggetti intolleranti al lattosio), è il più vicino al latte umano, interamente lavorato a mano. Versatile, si adatta al consumo da solo ma anche come base per una gustosissima insalata. Storage conditions 12 giorni dalla data di produzione, In frigo a + 4 C

21 The region Within the several measures adopted in order to guarantee the genuineness of both raw materials and final products, the company joined the QR Code Campania project, promoted by the Regione Campania. It consists in giving to producer the possibility to guarantee the health of the products and offering to consumers a greater transparency about food. Guarantor of the project is the IZSM (Istituto Zooprofilattico Sperimentale del Mezzogiorno), in collaboration with the most authoritative research institutions, which created a virtuous way that has its roots in the Campania region and reaches markets all around the world, ensuring the authenticity of the products. Thanks to the QR Code, consumers will be able to verify all the information about the product, such as traceability, exams carried out or the date of the last analysis of the product itself.

22 the dairy Ponte Molinello dairy is specialized in making products strictly using only the milk coming from the animals into our farm, worked immediately after the milking phase, in order to preserve the essential NUTRITIONAL VALUES. The products like mozzarella, fresh or aged cheeses, stuffed cheeses and a lot of other goodies, are entirely handmade and follow up the ancient recipe (milk, salt and rennet). They are served directly from the farm, through the dairy, to our clients. From the producer to the consumer. Moreover, the processing respects all the HACCP current legislation, further guarantying the safety and hygiene of our products. Italian milk from own farm

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24 Ponte Molinello: Where the union between producer and consumer becomes real. In giro srl Caseificio Ponte Molinello Loc. Malche 2/A Giffoni Sei Casali (Sa) tel. +39 (0) info@pontemolinello.com - export@pontemolinello.com