Greek Influence

Day 7: Early this morning we drove to the Campania region and took a tour at an organic water buffalo farm in Capaccio Scalo. They produce the prized local specialty, mozzarella di bufala.  After a quick cappucino/esspresso break we went into the barns and learned the process of how the creamy sweet mozzarella di bufala is made. These water buffalo are well cared for and much loved. They say the way they are pampered has a direct impact on how sweet and creamy the end product. The animals are played classical music, provided a relaxing environment which includes body massages and sunning themselves. Really! After we toured the "barns" we enjoyed a gourmet lunch that included products made with the buffalo milk. After lunch, we continued on to Paestum, to walk among the awe-inspiring lineup of three Ancient Greek temples — the best-preserved collection in Europe. We then boarded our comfortable motorcoach and began our journey to the dramatic Amalfi Coast as we made our way on the cliff-clinging road that winds above the sea into Positano.

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