San Salvatore at the Italian Cuisine Festival in Switzerland: PURO, the New Sweet Cream Made from Buffalo Milk, Makes Its Debut
Balancing tradition and innovation, deep-rooted heritage and future ambitions, San Salvatore, based in Capaccio-Paestum, showcases the potential of the Cilento region through an entrepreneurial vision centred on local territory, expertise and new technologies. This approach also extends to the international stage: San Salvatore is a Food Sponsor of the Italian Cuisine Festival in Switzerland and will supply PURO, its new creamy dessert base made from buffalo milk, which will be used to prepare the desserts served during the Festival’s events. In doing so, the company will help bring the quality of Cilento’s products to an initiative dedicated to promoting Italian gastronomic culture.
This vision is outlined by Antonello Ricco, director of the Latteria e Dispensa di San Salvatore project, who works alongside his wife, Andrea Pagano, daughter of Peppino, a forward-thinking entrepreneur whose career began in the wine and hospitality sectors.
«Our focus is on human capital, our connection with the territory and new technologies», explains Ricco, who identifies the development of people and the enhancement of raw ingredients as two key pillars of the project. «My father-in-law started with the agricultural business and then gave us the freedom to develop new projects. My entrepreneurial approach is rooted in the value of our products, but also in the people who know how to work with them and communicate their qualities. I am thinking of the cuisine at San Salvatore, as well as our range of creamy products and yoghurts, through which we are building relationships with businesses around the world. I am also thinking of our employees, who must have the opportunity to grow, express themselves, engage with the world and share the story of San Salvatore».
This business model also looks towards new forms of hospitality and the promotion of local production, as demonstrated by the Dispensa San Salvatore project, which will open next to the company’s premises. «It will not be a franchise, but a project bringing together all of San Salvatore’s supply chains and, consequently, those of Cilento. From vegetables and wine to buffalo milk, wheat and freshly milled flour, as well as pizza, fresh pasta and vegetables. Wine will remain an important part of our identity, but we want to complement it with other local products and businesses, offering a more comprehensive and distinctive understanding of Cilento and our company».
This vision aims to broaden the potential uses of local raw ingredients, moving beyond the boundaries of traditional production. Buffalo milk is a case in point: long associated almost exclusively with mozzarella, it is now finding new applications in pastry-making and dessert production.
PURO, San Salvatore’s new sweet cream, is part of this approach. The result of months of research and a development process spanning several years, it will be presented at the Italian Cuisine Festival in Switzerland and featured in the menus served during the Festival’s events.
Containing more than 88% buffalo milk, PURO uses only natural thickeners and a reduced amount of sugar. It is also lactose-free, certified gluten-free and vegetarian, and is produced through a supply chain that places particular emphasis on animal welfare. This new interpretation of a premium raw ingredient is designed to showcase its potential beyond mozzarella, opening up further opportunities for its use.
«Today, thanks to products such as yoghurts and desserts, buffalo milk can reach markets all over the world», Ricco concludes. This outlook broadens the opportunities for the buffalo dairy supply chain and confirms San Salvatore’s commitment to investing in products that combine regional identity, research and new opportunities for growth, bringing Cilento’s agricultural and food heritage to an increasingly international audience.
