Where the farm fits into your stay

Il Turuziello is a family farm and dairy in Schiazzano, a village in the district of Massa Lubrense. It offers a close look at the food behind the menus: milk becoming cheese, olives becoming oil and lemon growing as part of the local landscape.

I recommend it to travellers who enjoy meeting producers and would like to spend part of their holiday understanding what they eat. Watching the cheese take shape, asking questions and tasting the results is a pleasure in its own right.

The setting is the countryside towards the western end of the Sorrento Peninsula. It is particularly convenient to consider during a stay in Sorrento, Sant’Agata sui Due Golfi or elsewhere in Massa Lubrense. From Positano or Amalfi, allow for a separate road journey. Our guide to Sorrento and the Amalfi Coast explains how these bases relate to one another.

The family and the cheesemaking

Benedetto De Gregorio continues a family trade in which farming and cheese production are closely connected. The family’s account of its history traces the sale of its produce in Sorrento to 1950, the establishment of a family dairy to 1965 and Il Turuziello itself to 1999.

The dairy is the centre of the visit. During the mozzarella demonstration, the cheesemaker stretches and shapes the curd by hand. This is pasta filata, meaning stretched-curd cheese. The fresh fior di latte is made from cows’ milk; seeing the process makes its soft, elastic texture easier to understand.

Why Provolone del Monaco matters here

The tasting also introduces Provolone del Monaco DOP, a matured cheese associated with the Sorrento Peninsula and Monti Lattari. Its protected designation sets rules for where the milk comes from, how the cheese is made and its maturation. At least 20% of the milk must come from Agerolese cattle, the area’s native breed.

It matures for at least six months, developing a firmer texture and a more pronounced flavour than fresh fior di latte. Comparing the two is a useful introduction to the range of local cheesemaking. The official production specification explains the connection between the cheese, its milk and its territory.

Lemons, olive oil and the tasting

The tours that include a lemon grove add another part of the peninsula’s food story. The guided walk explains local cultivation and the role of lemons in the area, with fresh lemonade at the end. The operator describes this stage as approximately 40 minutes. Lemon picking depends on the visit and the crop.

At the farm, olive oil, cheeses and other local products bring the local ingredients to the table. Wine and limoncello feature in the advertised tastings; the exact selection should be checked with the chosen programme.

Fresh cheese and aged cheese offer different pleasures. I would give the tasting time, ask about the stages of production and use it to understand flavours you will encounter again in local restaurants.

Four tours, with different amounts of time

The farm’s official tour overview distinguishes four programmes. Pizza-making belongs to Le Tradizioni di Schiazzano; the other options have different combinations of visits and food.

Who will enjoy it most?

Couples and food enthusiasts can use the visit to add a producer’s perspective to restaurant meals. It is particularly rewarding if you enjoy asking how ingredients are grown and prepared.

Families with school-age children and teenagers may find the changing activities useful: a demonstration to watch, food to taste and, on the pizza tour, something to make. Choose the duration around your children’s interests and appetite for a structured outing.

With younger children, discuss the transport, pushchair arrangements and meal needs before booking. If anyone has a food allergy, intolerance or specific dietary requirement, ask which parts of the tasting can be adapted. Dairy is central to the experience.

Getting there and arranging the visit

Location: the farm lists its address as Via Turiello 5, Massa Lubrense, in the Schiazzano area. A tour may begin at a meeting point elsewhere, so follow the instructions for your booking.

From Sorrento: the operator’s two-hour, three-hour and pizza programmes currently advertise return transport from a meeting point on Via degli Aranci. Confirm the precise meeting point and collection time. Do not assume that this means collection from every hotel.

From Sant’Agata, Nerano or another Massa Lubrense village: agree the most convenient joining arrangement for your accommodation. From Positano, Praiano or Amalfi, check the door-to-door journey before committing to a departure time. A car is unnecessary solely for this outing when suitable transfers can be arranged.

Walking and access: the longer programmes move between a grove, village and farm, with an Ape Calessino ride on the village stages. Ask about paths, steps and getting into the vehicle if mobility or pushchair access matters. Wear comfortable shoes for the outdoor parts.

Dates and availability: book ahead and check the selected programme for your travel date, particularly outside the main season. The published descriptions do not establish a dependable year-round opening calendar. Allow extra time around the advertised duration until the total transfer time is confirmed.

For current programmes and booking details, use Enogastronomic Tour, linked from Il Turuziello’s official website. If we are arranging your holiday, we can check how the visit fits your accommodation and other plans.