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PERENZIN LATTERIA S.R.L.

Sedi

VIA CERVANO 85, Bagnolo di San Pietro di Feletto, San Pietro di Feletto, Treviso

Bagnolo, San Pietro Di Feletto, Treviso

Milk and cheese

Perenzin Latteria produces handcrafted traditional and DOP (PDO – “Protected Denomination of Origin”) cheeses from both organic and non-organic goat’s, cow’s and buffalo’s milk coming from Venetian breeding farms. Emanuela Perenzin, the great granddaughter of the founder of the dairy who started the business at the beginning of the 1900s, and her husband Carlo Piccoli, experienced master cheese maker, were elected “Miglior Professionista del Formaggio” - “Best Cheese Professional” at the Contest Alma Caseus 2012. They personally administrate all production processes as well as all marketing strategies. Constant innovations, artisanal traditions, as well as the ability to create new products have always characterized the firm. Their cheeses are distributed in the best specialized gourmet shops throughout Italy and are exported to Europe, USA, Canada, Australia, China and Japan. The passion for their work, the deep knowledge of Cheese Making Art and the will to spread it as much as possible have lead to the creation, in 2012, of an innovative open space: PER “Percorsi Enogastronomici di Ricerca” – “Food and Wine Research Journeys”. It includes a specialty gourmet shop where one can buy cheese, cured meats and other artisanal products, a Cheese Bar and a Restaurant focused on excellent gastronomic proposals as well as on various cultural events. Moreover, the staff organizes specific tasting sessions and guided tours in the production site and in the ageing warehouses. In 2011 Perenzin Latteria and AFR “Associazione Famiglie Rurali” – “Rural Families Association” established the “Accademia Internazionale dell’Arte Casearia” - “International Academy of Cheese Making Art”, in order to achieve the following purposes: the research, the study, the valorisation and the spreading of a culture related to Cheese Making Art. In particular, the Academy organizes theoretical and practical lessons focused on all aspects regarding the functioning of a dairy and on artisanal cheese making production processes, so as to give significant answers to the agricultural and zootechnical industry which needs innovation, transformation and multifunctionality.

Marchi di origine

Gutturnio

Lingue parlate

Inglese

Francese

Tedesco

Russo

Certificazioni

Concorso Alma Caseus 2012 sezione“Professionisti”

Premio Dino Villani 2012 per il formaggio San Pietro in Cera d’Api

Global Cheese Awards 2014 - Medaglie d'Oro

Consorzio_Tutela_Montasio_TV649_e_DOP_PERENZIN_LATTERIA_SRL.pdf

Consorzio_Tutela_Montasio_TV649_e_DOP_PERENZIN_LATTERIA_SRL.pdf

Premi

Concorso Alma Caseus 2012 sezione“Professionisti”

Premio Dino Villani 2012 per il formaggio San Pietro in Cera d’Api

Global Cheese Awards 2014 - Medaglie d'Oro