The History of Valcolatte
The history of Valcolatte begins in Stagno Lombardo, in the province of Cremona, on 11 November 1914 when Enzo Panizzi, having obtained a dairy contract, left for the First World War and left everything in the hands of grandmother Cesira, who started the work and put standing a well-functioning company. When he returned from the war his grandfather found the dairy transferred to Monticelli d ‘Ongina and full of a well-stocked warehouse.
The two cheese pioneers had six children; always working between rennet and molds, we arrive in 1960 when their second son, Ciro Panizzi, father of Enzo, took the production from San Protaso to Montanaro, in the former De Rica plant. Valconasso on the wings of two very young Enzo and Liliana: the new Panizzi was about to transform into Valcolatte, an intense production of fresh cheeses was started, and Giuseppe Villa, father of Liliana, a successful entrepreneur, was supporting the two budding dairy entrepreneurs. in the field of road transport and derivatives from quarries for cement factories.
In the following years, Valcolatte, with increasingly strategic products, began its expansion first in southern Italy and then throughout the north.
A new challenge
A major project that started in 2018 with the aim of bringing dairy excellence, which has already been established and consolidated for years in the Ho.Re.Ca. world, also in large-scale distribution.
A significant turning point that confirms the company’s desire to innovate, through the creation of a new brand dedicated to the retail project, new products and completely redesigned packs.
Study and refinement have led to the birth of the new Caseificio Valcolatte brand which embodies all the values and history of a company with a history that began in 1914 and which over time has continued to affirm tradition, family, craftsmanship and the quality of the products.
The History of Valcolatte
The history of Valcolatte begins in Stagno Lombardo, in the province of Cremona, on 11 November 1914 when Enzo Panizzi, having obtained a dairy contract, left for the First World War and left everything in the hands of grandmother Cesira, who started the work and put standing a well-functioning company. When he returned from the war his grandfather found the dairy transferred to Monticelli d ‘Ongina and full of a well-stocked warehouse.
The two cheese pioneers had six children; always working between rennet and molds, we arrive in 1960 when their second son, Ciro Panizzi, father of Enzo, took the production from San Protaso to Montanaro, in the former De Rica plant. Valconasso on the wings of two very young Enzo and Liliana: the new Panizzi was about to transform into Valcolatte, an intense production of fresh cheeses was started, and Giuseppe Villa, father of Liliana, a successful entrepreneur, was supporting the two budding dairy entrepreneurs. in the field of road transport and derivatives from quarries for cement factories.
In the following years, Valcolatte, with increasingly strategic products, began its expansion first in southern Italy and then throughout the north.
A new challenge
A major project that started in 2018 with the aim of bringing dairy excellence, which has already been established and consolidated for years in the Ho.Re.Ca. world, also in large-scale distribution.
A significant turning point that confirms the company’s desire to innovate, through the creation of a new brand dedicated to the retail project, new products and completely redesigned packs.
Study and refinement have led to the birth of the new Caseificio Valcolatte brand which embodies all the values and history of a company with a history that began in 1914 and which over time has continued to affirm tradition, family, craftsmanship and the quality of the products.
The company
The Valcolatte company covers an area of 112,000 square meters all owned, of which 24,000 are built, used for the production structure, storage and conservation, research and development, the commercial and administrative area. 229 are the employees who currently make up the staff of the company in Italy, distributed in their areas of expertise, which give the company a dynamic and responsive structure to solve the needs of the company and the market itself. Over 5,000 square meters of refrigerated warehouse for optimal storage
