{"id":43848,"date":"2023-02-20T10:09:17","date_gmt":"2023-02-20T10:09:17","guid":{"rendered":"https:\/\/www.granapadano.it\/consortium\/latteria-cooperativa-goitese-societa-agricola-coop-va-copy\/"},"modified":"2026-03-26T08:34:37","modified_gmt":"2026-03-26T08:34:37","slug":"s-vittoria-societa-agricola-cooperativa","status":"publish","type":"consortium","link":"https:\/\/www.granapadano.it\/it-it\/il-consorzio-di-tutela\/i-protagonisti-i-consorziati\/s-vittoria-societa-agricola-cooperativa\/","title":{"rendered":"S. Vittoria Societ\u00e0 Agricola Cooperativa"},"content":{"rendered":"

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Home<\/a> < <\/div>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ specialty=”on” module_class=”consortium_main_section” _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” header_font=”Merriweather|700|||||||” header_text_color=”#221f1c” header_font_size=”44px” header_line_height=”52px” width=”96.7%” global_colors_info=”{}”]<\/p>\n

S. Vittoria Societ\u00e0 Agricola Cooperativa<\/h1>\n

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Matricola: PC507<\/p>\n

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s.vittoria@enjoy.it<\/a><\/span><\/p>\n

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T: 0523 852038\/853231<\/span>\u00a0<\/span>| F: 0523 852094<\/span>
<\/span><\/p>\n

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Ciriano Caseificio, 25\/1<\/span>
29013 – Carpaneto Piacentino (PC)<\/span><\/p>\n

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caseificiosantavittoria.it<\/a><\/span> \"\"<\/p>\n

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S. Vittoria Societ\u00e0 Agricola Cooperativa<\/span><\/div>\n

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La societ\u00e0 cooperativa Santa Vittoria nasce nel 1979 e, dopo un primo periodo trascorso nella zona di Cadeo in un caseificio in affitto, si \u00e8 trasferita nel 1991 a Carpaneto Piacentino. In una vasta area, nel corso degli anni, ha costruito un caseificio, il magazzino, gli uffici ed uno spaccio aperto al pubblico, dove attualmente lavorano complessivamente 22 persone.<\/p>\n

Ad accoglierci troviamo il direttore Giuseppe Rizzi che inizia a raccontarci come viene lavorato il Grana Padano, prodotto dalla trasformazione del latte assicurato dai 21 soci, tutti piacentini. Inoltre ci racconta come il formaggio DOP sia protagonista dei piatti tipici del territorio: gli \u201canolini in brodo\u201d, \u201cpisarei e fasoi\u201d (gnocchetti pasta e pan grattato con fagioli borlotti), e i \u201ctortelli piacentini ricotta e spinaci\u201d.<\/p>\n

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Il direttore ci accompagna nella \u201csala del latte\u201d, dove incontriamo il giovanissimo casaro Matteo, di soli 24 anni. Matteo, dopo aver svolto altre mansioni all\u2019interno del caseificio per 5 anni, ha seguito le orme del padre Franco, precedente casaro del Santa Vittoria. Lo osserviamo mentre esegue un\u2019attivit\u00e0 di estrema importanza: la rottura della cagliata.<\/span><\/p>\n

Passiamo poi alla sala della formatura, dove il formaggio viene riposto prima in fascere di idoneo materiale plastico e poi all\u2019interno di fascere d\u2019acciaio affinch\u00e9 assuma la forma cilindrica. Sui carrelli sono disposte 400 forme, attraverso un sistema che economizza spazio e mano d\u2019opera.<\/span><\/p>\n

Dopo 3 giorni le forme passano in salamoia, dove rimarranno per 17-18 giorni. In questa sala, rimodernata nel 2011, incontriamo Luigi, un ragazzo di 29 anni che lavora all\u2019interno del caseificio da sei anni e mezzo. Lo osserviamo mentre gira le forme affinch\u00e9 il sale sia distribuito adeguatamente. Una volta terminata la fase di salatura, le forme passano in magazzino.<\/span><\/p>\n

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Qui, tra le forme a riposo, ci accoglie il Presidente Fausto Gandolfi, che ci parla dell\u2019autenticit\u00e0 del prodotto, dell\u2019introduzione della regolamentazione che regola la produzione, di come sia importante difendere ci\u00f2 che si \u00e8 conquistati con gli anni. Massima attenzione alla qualit\u00e0, dunque, anche perch\u00e9 il Grana Padano \u00e8 un prodotto certificato e deve rispondere a determinati requisiti che ne garantiscono genuinit\u00e0, bont\u00e0 e sicurezza.<\/span><\/p>\n

La visita termina allo spaccio, dove incontriamo Simonetta, che vende il formaggio e i prodotti del territorio da 30 anni.<\/span><\/p>\n

Qui, oltre al Grana Padano DOP si vendono burro, ricotta e caciotte e altri prodotti come miele biologico, vino e salumi DOP come la coppa piacentina.<\/span><\/p>\n

Fiore all\u2019occhiello dello spaccio il Grana Padano DOP oltre 30 mesi, un prodotto che fa del caseificio Santa Vittoria una meta per veri gourmet.<\/span><\/p>\n

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