It was 1969 when Benito La Vecchia started learning the complex art of making cheese from buffalo milk. Just five years later, he began to transfer his skills to his son Domenico, when he was only sixteen.
In the late 70's Benito became the owner of the company where he worked as a cheesemaker (i.e. curatino, as it is called here) and in 1984 he decided to move it to Alvignano, a village in the countryside around Caiazzo. This is an area of outstanding natural beauty, especially renowned for its wine and olive productions, halfway between the Matese Park and the Taburno-Camposauro Park, that is an ideal habitat for the buffalo breeding.
Thus the "Caseificio il Casolare snc" was born. In a few years, it became one of the most renowned artisan producers of buffalo cheeses and particularly of Mozzarella di Bufala Campana, that is one of the most distinctive products of the Italian food tradition and the most important PDO product manufactured in Southern Italy.
In the early '90s, Benito handed over the property of the company to his sons Domenico and Pasquale, who are still at the helm of the cheese factory, where they manage, supported by their families, all stages of production and trading, nowadays addressed essentially to the regional market.
In 2015, together with a team of marketing professionals and managers, they decided to start off Ella S.r.l.., whose mission is very clear and challenging: To recover the old farming systems and the traditional manufacturing procedures of the artisanal expertise, in order to reintroduce in the market a high quality range of buffalo cheeses, which must be able to match the new, special demands of the haute cuisine and the gourmet consumers.