Benito La Vecchia re-elected president of the Consortium for the Protection of Ricotta di Bufala Campana PDO

The Consorzio di Tutela della Ricotta di Bufala Campana DOP chooses continuity: Benito La Vecchia has been re-elected president and thus begins his third term at the top. Originally from Alvignano, in the province of Caserta, 37, graduated in Economics, he is the head of the family business and is also a member of the Board of the Consortium for the Protection of Mozzarella di Bufala Campana DOP.

The proclamation took place unanimously by the new Board of Directors, elected in recent weeks, of which they are part, in addition to La Vecchia: Sara Consalvo, Alessandro Cossia, Giuseppe Cutillo, Giuseppe Della Valle, Marco Nobis, Gaetano Sorrentino. The two Vice-Presidents also appointed: Sara Consalvo and Marco Nobis. A Board characterized by the presence of many young people, ready to relaunch the challenges of the Consortium, bringing competence and innovation, the result of their training.

In the last three years, despite the pandemic, Ricotta di Bufala Campana PDO has seen a steady growth, closing 2021 with 139,494 kilograms of certified product and recording a +62.6% compared to 2020. The number of producers who have chosen to join the Consortium of Protection is also increasing, with 20 members today, 70% more than in 2018.

In this positive scenario, President La Vecchia indicates the direction to follow: “First of all, I thank my colleagues for the confidence they have renewed me. My new mandate will still be dedicated to the team play that many results are bringing to our Consortium, born only in 2016. We have faced and passed together the hard test of Covid, thanks to the strength of a product of excellence, now we look to the future with programming and consolidation in the markets and in particular on the channel horeca”, declares La Vecchia, who has clear objectives to achieve: “We focus on precise distinctive elements – he explains – Ricotta di Bufala Campana DOP is an ally of health and sport, but it is also a versatile product in the kitchen both for the recipes of great chefs and for consumption at home. From here will develop our promotion activities both in Italy and abroad, in collaboration especially with colleagues of the Consortium for the Protection of Buffalo Mozzarella Campana DOP but also with other realities of Italian excellence”.

The first project already in the pipeline is the creation of an environmentally friendly packaging for Ricotta di Bufala PDO, in line with the objectives of the 2030 Agenda on sustainability. For the summer, the European green light is expected on requests for changes to the production specification, already approved in Italy by the Ministry of Agriculture, which will introduce the versions light and lactose-free.

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