The history of the Barone Dairy began just after the end of World War II.  Luigi Barone, returning from Germany, where he had been imprisoned in a labour camp,  driven by the need to support his young family, he faced a dilemma: continue working the land or find new employment. The humiliations endured during his imprisonment led him to promise himself never to touch another spade in his life. From this promise began the story of the Barone Dairy.

Luigi Barone began his apprentice in the dairy industry in Baranello, a few kilometers from Vinchiaturo. After a few years of hard work and dedication, he decided to start his own business.  First with a few partners and later on his own. During the early 1960s Luigi hired his son-in-law, Settimio Perrella, a bearer himself of an ancient dairy tradition in the field of spun paste, from Bojano. His great-grandfather was in fact a Dairyman. Settimio, in accordance with the family tradition began his dairy apprenticeship as a child, following in the footsteps of his older brothers and exploring various dairies in the South of Italy, eventually becoming the Dairyman, at one of the largest Canadian spun paste production companies, at the early age of twenty. His, North American experience was short lived.  He came back to Italy at the age of 23 to marry Luigi’s daughter, Pasqualina Barone.

Today, the Barone Dairy is operated and managed by the third generation, that is, Settimios’ sons. They have invested heavily in research and innovation but have continued to preserve and be guided by the precious inherited family tradition. The delicate balance between these two components ensures the high quality that characterizes every Barone product today.

The production of Mozzarella constitutes the largest part of the business, but there are plenty of other product-offerings, typical of our regional eating habits. Barone mozzarella is characterized by softness, lightness and high attention to the choice of ingredients, the milk, always of the highest quality.