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It is not a coincidence that the best Mozzarella di Bufala to be found is in Paestum. The Italian town is the home of water buffalos, an officially recognized breed thanks to their millennial isolation in the Southern Italy. Water buffalos were imported in Paestum by the Greeks more than 2000 years ago, and during this time they have adapted to the local climate and swampy land. Despite their size, water buffalos are very sensitive animals, that do not tolerate changes. The quality and flavor of their milk suffers the level of stress of the animal. Try to change anything in their environment and you will get spoiled milk. For this reason, the real Mozzarella di Bufala cannot be replicated anywhere else in the world. The main issue, when it comes to Mozzarella di Bufala in the United States, is the freshness. This delicate cheese naturally loses flavor and texture as time goes by. The process of importation and distribution of the mozzarella usually takesa as long as 15 days, which is an extremely considerable amount of time for a product that should be consumed freshly made. The experience of eating a bocconcino di bufala the same day is something memorable.

One of the finest Italian Cheeses. Siano Buffalo Mozzarella is made with 100% Italian Water Buffalo milk, according to the ancient tradition of Paestum. This small town in Campania is the epicentre of Buffalo Mozzarella in the world and the birth place of the Siano Family.

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Originally from the region of Puglia, burrata (pronounced boor-rah-tah) is one of the most delicious, creamy and flavorful cheese on earth. It is one of the best-known assets and appreciated by all lovers of fine Italian cuisine. Its uniqueness lies in the fact of being a dual structure cheese: this special product consists of an outer shell of mozzarella, filled in with a mix of strips of mozzarella and cream, called “Stracciatella”.Traditionally, each stage of the process is totally manual and, for the filling, the pieces of mozzarella are hand striped.The difference between the Italian burrata and the commercial one you can currently find in the U.S. is precisely the different way of making the filling. Instead of the hand striped mozzarella you usually find either pieces of uncooked curds or grinded mozzarella. With either techniques you lose all the flavor and texture.Siano is all about tradition and attention to details. That’s why we follow the Italian recipe and procedure.Burrata is delicious paired with crusty bread and flavorful ingredients like prosciutto, tomatoes, olives, nuts and herbs.


Stracciatella (pronounced strahtch-ah- TELL-ah), is an extremely rare cheese to find in the U.S. yet incredibly delicious.This soft, fresh cheese may be best known as the delicious center of burrata. It is soft, pillowy and incredibly versatile.Like so many peasant foods, was born as a clever way to use leftovers, in this case the pieces of cheese that remain after mozzarella is stretched. Cheesemakers in Puglia, used to tore those pieces into thin strands and bathed them in cream. Stracciatella was served just like that, or stuffed inside new balls of mozzarella and called burrata.

Ideas for serving:

  • Serve with sliced heirloom tomatoes and a pile of fresh herbs. Drizzle with extra-virgin olive oil and flaky sea salt.
  • Use as a bed for roasted vegetables like romanesco or carrots and then drizzle with honey and sprinkle with sea salt.
  • Dollop on grilled asparagus, then garnish with olive oil, lemon zest, toasted almonds and flaky sea salt.
  • Spoon onto grilled pizza with prosciutto and basil. Drizzle with balsamic vinegar.
  • Smear on grilled bread and top with fresh figs and olive oil.
  • Dollop on pasta with bolognese