{"id":43208,"date":"2023-01-23T10:46:57","date_gmt":"2023-01-23T10:46:57","guid":{"rendered":"https:\/\/www.granapadano.it\/the-art-of-production\/the-pdo\/come-si-produce-il-formaggio-grana-padano\/"},"modified":"2024-05-09T12:30:03","modified_gmt":"2024-05-09T12:30:03","slug":"how-grana-padano-cheese-is-made","status":"publish","type":"page","link":"https:\/\/www.granapadano.it\/en-en\/the-art-of-production\/the-pdo\/how-grana-padano-cheese-is-made\/","title":{"rendered":"How Grana Padano cheese is made"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_fullwidth_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/Come-si-produce_h-1.jpg” title_text=”Come si produce_m” src_tablet=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/Come-si-produce_h-1.jpg” src_phone=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/Come-si-produce_m-1.jpg” src_last_edited=”on|phone” _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”production_sub_hub_main_wrapper” _builder_version=”4.19.3″ _module_preset=”default” custom_margin=”0px||||false|false” custom_padding=”20px||0px||false|false” global_colors_info=”{}”][et_pb_row module_class=”recipe_filter_section” _builder_version=”4.19.4″ _module_preset=”default” max_width=”90%” custom_padding=”||7px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_code _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”]

Home<\/a> < <\/div>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”larte_della_four_sec_items” _builder_version=”4.20.2″ _module_preset=”default” min_height=”2488.2px” custom_margin=”-66px|||||” custom_padding=”44px||61px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.19.4″ _module_preset=”default” max_width=”90%” min_height=”55.9px” custom_padding=”||21px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”Merriweather|700|||||||” text_text_color=”#0f0f0f” text_font_size=”44px” text_line_height=”52px” text_orientation=”center” custom_margin=”30px||8px||false|false” custom_padding=”2px||||false|false” global_colors_info=”{}”]How Grana Padano cheese is made[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ module_class=”dop_four_section_wrapper” _builder_version=”4.20.2″ _module_preset=”default” transform_scale=”94%|94%” max_width=”90%” custom_margin=”-15px|auto||auto||” custom_padding=”0px||5px|||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” border_style_all=”none” box_shadow_style=”preset3″ box_shadow_horizontal=”-80px” box_shadow_vertical=”-80px” box_shadow_blur=”0px” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/il-nostro-latte.png” title_text=”il-nostro-latte” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/1.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

It all starts with unpasturised cow\u2019s milk,<\/p>\n

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coming from local farms with well-defined, strictly regulated production processes, and from cows only milked twice a day with free access to an automatic milking system.<\/span><\/p>\n

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Raw milk<\/p>\n

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The raw milk must be produced in the geographical area set in the Product Specifications. It is partially skimmed by natural surface skimming.<\/span><\/p>\n

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Copper Cauldrons<\/p>\n

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1.000 litres of this partially skimmed milk is then placed inside traditional bell-shaped copper cooking cauldrons (or vats, Each cauldron produces two wheels of cheese, called “twin wheels”.<\/span><\/p>\n

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Whey<\/p>\n

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Then the whey produced the day before is added. Full of lactic acid bacteria, whey is the perfect way to trigger the transformation of milk into cheese.<\/p>\n

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Heat<\/p>\n

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Once the whey has been added, the milk is brought to a temperature of 31-33\u00b0C(88-91\u00b0 F)<\/span><\/p>\n

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Rennet<\/p>\n

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Once the whey has been added, the milk is brought to a temperature of 31-33\u00b0C (88-91\u00b0 F) and the calf rennet is added.<\/span><\/p>\n

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Breaking of the curd<\/p>\n

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The curd is then broken with a giant whisk (spino) into pieces which are as small as grains of rice<\/span><\/p>\n

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Heating<\/p>\n

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The broken curd is then heated to a maximum temperature of 56\u00b0 C (136\u00b0 F). Once this temperature is reached, the cooking is completed, and the curd granules begin to settle at the bottom of the copper cauldron.<\/p>\n

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Resting<\/p>\n

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The curd granules are left to rest in the copper cauldron, immersed in the whey, for a maximum of 70 minutes from the end of the heating phase, so that they aggregate, to form a compact mass.<\/p>\n

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Lifting<\/p>\n

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Using a sort of a wooden shovel (pala) and a linen cloth (schiavino), the curd mass is raised from the bottom of the cauldron and cut into two equal parts, in order to create two twin wheels.<\/span><\/p>\n

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Extraction<\/p>\n

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Each of the two wheels are removed from the copper cauldron, wrapped in linen cloths and placed on a shelf – the \u201cspersola\u201d.<\/p>\n

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First molding<\/p>\n

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Each wheel is placed into a special mould, the fascera, made of suitable plastic material. A heavy object of the same material is then placed on top of the cheese to place pressure.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ module_class=”dop_four_section_wrapper” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”94%|94%” max_width=”90%” max_height=”754px” custom_margin=”-21px|auto||auto||” custom_padding=”0px||5px|||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” border_style_all=”none” box_shadow_style=”preset3″ box_shadow_horizontal=”-80px” box_shadow_vertical=”-80px” box_shadow_blur=”0px” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/marchiatura.png” title_text=”marchiatura” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/3.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Marks of origin<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”19px” text_line_height=”26px” text_orientation=”center” custom_padding=”14px|||||” global_colors_info=”{}”]<\/p>\n

After about 12 hours, a piece of plastic (fascera) engraved with the Marks of Origins is inserted.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/placca-caseina.png” title_text=”placca-caseina” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/1.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Casein Plate<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”19px” text_line_height=”26px” text_orientation=”center” custom_padding=”14px|||||” global_colors_info=”{}”]<\/p>\n

Then a casein plate, with a specific ID code is placed on the top face of the wheel, this is crucial when identifying the traceability of each wheel.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/la-salatura.png” title_text=”la-salatura” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|hover” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/2.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Salting<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”19px” text_line_height=”26px” text_orientation=”center” custom_padding=”14px|||||” global_colors_info=”{}”]<\/p>\n

Two days later, the process of salting (salatura) starts: the cheese wheels are soaked in brine, a solution of water and salt. This step can take from 12 to 25 days, depending on the saline solution and the size of the wheel.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ module_class=”dop_four_section_wrapper” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”94%|94%” max_width=”90%” max_height=”754px” custom_margin=”-21px|auto||auto||” custom_padding=”0px||5px|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.19.4″ _module_preset=”default” border_style_all=”none” box_shadow_style=”preset3″ box_shadow_horizontal=”-80px” box_shadow_vertical=”-80px” box_shadow_blur=”0px” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/camera-calda.png” title_text=”camera-calda” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/3.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Drying<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”19px” text_line_height=”26px” text_orientation=”center” custom_padding=”14px|||||” global_colors_info=”{}”]<\/p>\n

Once the salting is finished, the wheels are taken into a \u201chot room\u201d (camera calda) where they will dry for a few hours.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/trasferimento.png” title_text=”trasferimento” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/3.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Ageing<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”19px” text_line_height=”26px” text_orientation=”center” custom_padding=”14px|||||” global_colors_info=”{}”]<\/p>\n

Finally, the cheese wheels will be taken to a specific maturing warehouse, where they will be left to age for a minimum of 9 months.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ disabled_on=”on|on|on” module_class=”dop_four_section_wrapper” _builder_version=”4.19.5″ _module_preset=”default” transform_scale=”94%|94%” max_width=”90%” max_height=”785px” custom_margin=”-29px|auto||auto||” custom_padding=”0px||5px|||” disabled=”on” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.4″ _module_preset=”default” border_style_all=”none” box_shadow_style=”preset3″ box_shadow_horizontal=”-80px” box_shadow_vertical=”-80px” box_shadow_blur=”0px” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/placca-caseina.png” title_text=”placca-caseina” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/1.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Casein Plate<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”19px” text_line_height=”26px” text_orientation=”center” min_height=”279px” custom_padding=”14px|||||” global_colors_info=”{}”]Then a casein plate, with a specific ID code is placed on the top face of the wheel, this is crucial when identifying the traceability of each wheel.<\/span><\/span>[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/la-salatura.png” title_text=”la-salatura” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|hover” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/2.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Salting<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”19px” text_line_height=”26px” text_orientation=”center” min_height=”279px” custom_padding=”14px|||||” global_colors_info=”{}”]Two days later, the process of salting (salatura) starts: the cheese wheels are soaked in brine, a solution of water and salt. This step can take from 14 to 30 days, depending on the saline solution and the size of the wheel.<\/span>[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/camera-calda.png” title_text=”camera-calda” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/3.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Drying<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”19px” text_line_height=”26px” text_orientation=”center” min_height=”279px” custom_padding=”14px|||||” global_colors_info=”{}”]Once the salting is finished, the wheels are taken into a \u201chot room\u201d (camera calda) where they will dry for a few hours.<\/span>[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/trasferimento.png” title_text=”trasferimento” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/3.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Ageing<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”19px” text_line_height=”26px” text_orientation=”center” min_height=”279px” custom_padding=”14px|||||” global_colors_info=”{}”]Finally, the cheese wheels will be taken to a specific maturing warehouse, where they will be left to age for a minimum of 9 months.<\/span>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Image Carousel” _builder_version=”4.21.0″ _module_preset=”default” background_color=”#f7f7f7″ global_colors_info=”%91%93″ locked=”off”][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Text” _builder_version=”4.24.3″ _module_preset=”default” text_font=”Merriweather|700|||||||” text_text_color=”#0f0f0f” text_font_size=”23px” text_line_height=”31px” text_orientation=”center” min_height=”4px” custom_margin=”20px||||false|false” custom_padding=”10px||10px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

See the gallery<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”2″ make_equal=”on” module_class=”img_carousel_main” _builder_version=”4.21.0″ _module_preset=”default” max_width=”90%” global_colors_info=”{}”][et_pb_column type=”4_4″ module_class=”image-magnify” _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/01-z-22155.jpg” show_in_lightbox=”on” show_bottom_space=”off” align=”center” force_fullwidth=”on” module_class=”pop-hover-1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/gallery-06-17903.jpg” show_in_lightbox=”on” show_bottom_space=”off” align=”center” force_fullwidth=”on” module_class=”pop-hover-1″ _builder_version=”4.21.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/gallery-07-17904.jpg” show_in_lightbox=”on” show_bottom_space=”off” align=”center” force_fullwidth=”on” module_class=”pop-hover-1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/gallery-11-17905.jpg” show_in_lightbox=”on” show_bottom_space=”off” align=”center” force_fullwidth=”on” module_class=”pop-hover-1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/gallery-12-17906.jpg” show_in_lightbox=”on” show_bottom_space=”off” align=”center” force_fullwidth=”on” module_class=”pop-hover-1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/gallery-13-17907.jpg” show_in_lightbox=”on” show_bottom_space=”off” align=”center” force_fullwidth=”on” module_class=”pop-hover-1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/gallery-16-17908.jpg” show_in_lightbox=”on” show_bottom_space=”off” align=”center” force_fullwidth=”on” module_class=”pop-hover-1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/01-z-22166.jpg” show_in_lightbox=”on” show_bottom_space=”off” align=”center” force_fullwidth=”on” module_class=”pop-hover-1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”CSS & JS CODE IMAGE POPUP CAROUSEL : 01″ _builder_version=”4.18.0″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_code admin_label=” JS CODE” _builder_version=”4.21.0″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” global_colors_info=”{}”]