Via Firenze, 16 – Valconasso – 29010 Pontenure (PC)
Tel. 0523 519043 – Fax. 0523 511821
www.valcolatte.it – info@valcolatte.it
The history of Valcolatte begins in Stagno Lombardo, in the province of Cremona, on November 11, 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 moved 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.
At the end of the Eighties the dairy restarts with momentum in 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 to support the two budding dairy entrepreneurs Giuseppe Villa, father of Liliana, successful entrepreneur in the field of trucking 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.
The company’s philosophy is based on the continuous pursuit of excellence and its mission is to combine the most genuine artisan tradition with the most modern production technologies, guaranteeing the final consumer products of high quality and high hygienic-sanitary guarantees.
Production
The company is located on an area of approximately 112,000 square meters, of which 26,000 are built, used for the production structure, storage and conservation, research and development, the commercial and administrative area. The workforce has about 230 employees, which give the company a dynamic structure and a prompt response to the needs of the company and the market itself.
All production processes are followed by an internal laboratory that carries out constant chemical and microbiological checks. This careful management gives the company the prestigious BRC and IFS certifications: among the major international certifications in the dairy field.
Valcolatte mainly uses Italian milk, coming from local farmers, with whom a consolidated relationship of mutual trust has been established over time, and transforms about 450,000 liters of milk daily.
The processed milk is aimed at the production of a wide range of products designed to satisfy every type of need; from the final consumer to the trade. For this reason, the company attaches a high value to innovation thanks to continuous investments in new technologies and the strong focus on marketing strategies based on the continuous proposal of new references. The line is characterized by a careful study of packaging capable of giving a strong display impact and immediate recognition at the point of sale.
With warehouses in Pontenure (PC), Recco (GE) and Foligno (PG), and a dense network of distributors, through direct sales, Valcolatte ensures its customers a punctual and efficient service every day and the guarantee of freshness and quality of own products.
Valcolatte is also present throughout Europe: in Spain, near Barcelona, the VALCOIBERIA group company with distribution purposes is based, while in Albania Valcoiliria was recently born, which deals with import and marketing in the ho.re.ca sector. of Italian products. In Hungary, a short distance from the Austrian border stands the Óvártej dairy, an important production site for mozzarella and table cheeses marketed throughout Europe.
