Caseificio Valcolatte opens its doors to PDO and PGI excellence

A day dedicated to quality and tradition

On June 5, at our Valconasso headquarters, we hosted a day dedicated to promoting Italian agri-food excellence, welcoming representatives of the Consorzio Salumi DOP Piacentini, the Consorzio della Focaccia di Recco col Formaggio IGP and a delegation of ONAF members (National Organisation of Cheese Tasters).

The initiative, born from collaboration between the Consortia, represented an important opportunity for discussion and sharing.

The morning began with a guided tour of our production plant organised by Martina Panizzi (our Quality Manager), during which guests were able to learn more about the production processes, the technologies used and the attention the company devotes every day to selecting raw materials and quality control.
Afterwards, the guests gathered in the Sala Primogenita, where a tasting session was held featuring some of the company’s most representative specialities, with Mrs Liliana and Mr Enzo also present and able to speak with the guests. The participants therefore tasted a selection of Caseificio Valcolatte products, including RiCcotta, RiCcottine, crescenza, stracciatella, burrata, hard cheese and mozzarella, appreciating their quality and freshness. A light lunch was served at the end of the morning.

The meeting took on even greater significance thanks to the collaboration with the Consorzio della Focaccia di Recco col Formaggio IGP, which has long used our crescenza as the ideal ingredient for preparing the famous Ligurian speciality. This partnership demonstrates how the quality of raw materials is a fundamental element in protecting and promoting traditional products.

For Caseificio Valcolatte, it was a valuable opportunity to open the doors of its plant, share its know-how and strengthen dialogue with organisations that, like the company, believe in quality, tradition and the promotion of Italy’s agri-food heritage.