{"id":52864,"date":"2023-02-27T04:06:10","date_gmt":"2023-02-27T04:06:10","guid":{"rendered":"https:\/\/www.granapadano.it\/larte-della-produzione\/la-storia-e-lheritage-copy\/"},"modified":"2026-04-01T14:11:55","modified_gmt":"2026-04-01T14:11:55","slug":"la-storia-e-lheritage","status":"publish","type":"page","link":"https:\/\/www.granapadano.it\/it-it\/larte-del-saper-fare\/la-storia-e-lheritage\/","title":{"rendered":"La Storia e l’Heritage"},"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″ disabled_on=”on|on|on” module_class=”sustainability_sub_hub_wrapper” _builder_version=”4.20.0″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” custom_margin=”||25px|||” custom_padding=”10px||11px|||” disabled=”on” locked=”off” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.19.4″ _module_preset=”default” max_width=”90%” module_alignment=”center” custom_padding=”1px||60px|||” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.6″ _module_preset=”default” min_height=”179.2px” global_colors_info=”{}”][et_pb_row column_structure=”1_3,2_3″ custom_padding_last_edited=”on|tablet” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||0px||false|false” custom_padding=”0px||0px||false|false” custom_padding_tablet=”32px|32px|32px|32px|true|true” custom_padding_phone=”32px|0px|32px|0px|true|true” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”La nostra storia” admin_label=”Heading” module_class=”new-gp-h1-heading” _builder_version=”4.27.6″ _module_preset=”default” title_font=”–et_global_heading_font|600|||||||” title_text_color=”gcid-cdd0517b-cb7c-4f63-9e4c-4eaf7d046da3″ title_font_size=”45px” title_line_height=”1.6em” max_width=”100%” module_alignment=”left” custom_margin=”|||0px|false|false” custom_padding=”|||0px|false|false” title_font_size_tablet=”32px” title_font_size_phone=”32px” title_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{%22gcid-cdd0517b-cb7c-4f63-9e4c-4eaf7d046da3%22:%91%22title_text_color%22%93}”][\/et_pb_heading][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.27.6″ _module_preset=”default” custom_padding=”||0px||false|false” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_font=”–et_global_body_font||||||||” text_text_color=”#44392b” text_font_size=”16px” text_line_height=”1.6em” custom_margin=”20px||30px||false|false” custom_padding_tablet=”” custom_padding_phone=”||||false|false” custom_padding_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

La storia del nostro formaggio affonda le sue radici molto in profondit\u00e0 nel tempo. La ricetta originale risale a quasi mille anni fa e rappresenta un sapere tramandato con cura di generazione in generazione, custodito nei gesti e nelle mani di chi lo produce ogni giorno. Oggi, come allora, con la stessa passione e dedizione, diamo vita al Grana Padano DOP, unendo tradizione e attenzione costante alla qualit\u00e0, nel rispetto del territorio e delle sue eccellenze.<\/p>\n

[\/et_pb_text][et_pb_button button_url=”https:\/\/www.granapadano.it\/larte-del-saper-fare\/la-storia-e-lheritage\/grana-e-solo-padano\/” button_text=”Grana \u00e8 solo Padano, scopri perch\u00e8 ” button_alignment=”left” module_class=”Brown-btn” _builder_version=”4.27.6″ _module_preset=”default” custom_button=”on” button_text_size=”12px” button_text_color=”#f9f1e4″ button_bg_color=”#876346″ button_border_width=”0px” button_border_color=”RGBA(255,255,255,0)” button_border_radius=”0px” button_font=”–et_global_heading_font||||||||” button_icon=”$||divi||400″ button_on_hover=”off” transform_scale=”86%|86%” custom_margin=”||||false|false” custom_padding=”16px|30px|16px|16px|true|false” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22button_bg_color%22%93,%22gcid-46a7fd9b-e7e5-4c0a-b621-f5f3bcee3ed6%22:%91%22button_bg_color%22%93}” button_text_color__hover_enabled=”on|desktop” button_bg_color__hover_enabled=”on|hover” button_bg_enable_color__hover=”on” button_text_color__hover=”#f9f1e4″ button_bg_color__hover=”#876346″][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”heritage_double_banner_section” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||40px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ module_id=”sezione-abbazia-chiaravalle” _builder_version=”4.27.6″ _module_preset=”default” background_enable_image=”off” width=”100%” custom_margin=”35px|auto||auto||” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” background_image=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/La-Storia-p-1.jpg” custom_padding=”100px|100px|100px|100px|false|false” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” header_2_font=”Merriweather|700|||||||” header_2_text_align=”center” header_2_text_color=”#FFFFFF” header_2_font_size=”44px” header_2_line_height=”52px” header_5_font=”FontPadano-Bold||||||||” global_colors_info=”{}”]<\/p>\n

La Storia<\/h2>\n

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Scopri la nostra storia<\/p>\n

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Abbazia di Chiaravalle<\/h2>\n

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Scoprila<\/p>\n

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Story Section<\/p>\n

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La storia<\/h2>\n

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Un viaggio lungo 1000 anni, attraverso tradizioni<\/strong>, innovazioni<\/strong> e riconoscimenti<\/strong>.<\/p>\n

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Nel 1000 d.c.<\/h3>\n

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Tutto comincia pi\u00f9 di un millennio fa, in un\u2019epoca in cui tante delle scoperte che oggi caratterizzano in modo ovvio la nostra vita quotidiana non sono ancora avvenute. Nel Medioevo, gli uomini sono ancora del tutto condizionati dal clima e dall\u2019ambiente in cui vivono e non possono che seguire i ritmi naturali e le leggi biologiche.<\/p>\n

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Come si conservava<\/h3>\n

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Per quanto riguarda l\u2019agricoltura e l\u2019allevamento, questo significa sottostare alle stagioni e quindi accettare i cibi che la natura offre di mese in mese. Le tecniche di conservazione sono ancora agli albori e limitate ad alcuni procedimenti di base (per esempio, l\u2019essiccatura al sole o la salatura), quindi la maggior parte degli alimenti si deteriora in fretta. Il latte, per quanto disponibile grazie al bestiame, deve essere consumato entro il giorno di mungitura e i formaggi freschi non durano molto di pi\u00f9.<\/p>\n

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\u00c8 il 1135 e i monaci cistercensi<\/h3>\n

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dell\u2019abbazia di Chiaravalle trovano nella bonifica delle terre una grande opportunit\u00e0 per favorire l\u2019espandersi dell\u2019agricoltura e degli allevamenti e aumentare cos\u00ec la produzione di buon cibo. La conseguenza di questa enorme opera porta a una grande disponibilit\u00e0 di latte, di molto superiore al fabbisogno della comunit\u00e0 religiosa e della popolazione dei dintorni. \u00c8 un peccato sprecare uno degli alimenti tra i pi\u00f9 nutrienti e disponibili nella dieta medievale. Emerge cos\u00ec l\u2019esigenza di trovare un modo per riuscire a conservarlo a lungo.<\/p>\n

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Come nasce<\/h3>\n

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Probabilmente a seguito di qualche colta riflessione e un po’ di esperimenti, matura l’idea di cuocere a lungo il latte, aggiungervi il caglio e in seguito sottoporlo a salatura. Nasce cos\u00ec un formaggio a pasta dura, che sembra acquistare sempre pi\u00f9 sapore via via che passa il tempo e la cui stagionatura permette di conservare inalterati i principi nutritivi della sua preziosa materia prima, il latte.<\/p>\n

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Questo \u201ccacio\u201d ruvido e consistente<\/h3>\n

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viene prodotto nelle caldaie dei monasteri che diventano cos\u00ec i primi veri e propri caseifici della storia. Sotto l’attenta guida dei monaci cominciano a diffondersi alcune figure professionali nuove, i casari, esperti appunto nell’arte della produzione del formaggio. <\/span>In virt\u00f9 della sua lunga stagionatura i monaci chiamano questo nuovo formaggio “caseus vetus” ovvero “formaggio vecchio”, per sottolineare ci\u00f2 che lo distingue da altri formaggi di tradizione precedente che, in quanto freschi, vanno consumati rapidamente.<\/span><\/p>\n

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Tuttavia,<\/h3>\n

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la gente delle campagne, che non ha dimestichezza con il latino, preferisce chiamarlo \u201cgrana\u201d in virt\u00f9 della sua pasta compatta punteggiata di granelli bianchi, ovvero piccoli cristalli di calcio residui del latte trasformato.<\/p>\n

A seconda delle province in cui viene prodotto gli si accosta il termine che indica la provenienza. Tra i pi\u00f9 citati si trovano il lodesano, considerato da molti il pi\u00f9 antico, il milanese, il piacentino e il mantovano.<\/p>\n

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La fama del \u201cgrana\u201d prodotto<\/h3>\n

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nella zona padana si consolida nel tempo e ben presto esso diventa un formaggio pregiato protagonista dei banchetti rinascimentali di principi e duchi. Tra le testimonianze documentate, se ne trova riferimento in una missiva di Isabella d\u2019Este, consorte di Francesco II Gonzaga e marchesa di Mantova, che invia il rinomato formaggio in regalo ai suoi familiari, signori del ducato di Ferrara. \u00c8 il 1504.<\/p>\n

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Grazie alle sue ricche propriet\u00e0 nutritive<\/h3>\n

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alla sua lunga conservazione e alla non alterabilit\u00e0 delle sue caratteristiche alimentari e di gusto, il \u201cformai de grana\u201d diventa un importante alimento della gente di campagna, soprattutto durante le terribili carestie.<\/p>\n

Il \u201cgrana padano\u201d diventa cos\u00ec espressione di un\u2019intera cultura sociale ed economica, trasversale alle sue classi, apprezzato sia dai ricchi e dai nobili, avvezzi ormai a una cucina piuttosto elaborata e raffinata, sia dai poveri le cui ricette quotidiane sono molto pi\u00f9 semplici, ma tradizionali.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ module_class=”heritage_timeline_item” _builder_version=”4.27.6″ _module_preset=”default” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”timeline_left_col” _builder_version=”4.20.0″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/12\/Component-1-\u2013-1.png” module_class=”timeline_left_thumb” _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ module_class=”timeline_content_col” _builder_version=”4.27.6″ _module_preset=”default” custom_padding=”50px||50px||false|false” border_width_all=”1px” border_color_all=”gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9″ global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_all%22%93,%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22border_color_all%22%93}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/00b-gp-mipresento-storiaslot-9-5005.jpg” title_text=”00b-gp-mipresento-storiaslot-9-5005″ module_class=”radiuszero” _builder_version=”4.27.6″ _module_preset=”default” custom_padding=”20px||20px||false|false” animation_direction=”top” global_colors_info=”{}”][\/et_pb_image][et_pb_text module_class=”timeline_title_right” _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold||||||||” text_text_color=”RGBA(255,255,255,0)” text_font_size=”36px” header_2_font=”|700|||||||” header_2_text_align=”center” header_2_text_color=”gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9″ header_2_font_size=”23px” header_3_text_align=”left” header_3_font_size=”23px” header_3_line_height=”27px” header_5_font=”FontPadano-Bold||||||||” text_orientation=”center” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22header_2_text_color%22%93,%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22%93}”]<\/p>\n

Con il passare del tempo<\/h3>\n

[\/et_pb_text][et_pb_text content_tablet=”la pratica della trasformazione del latte in \u201cgrana\u201d si diffonde sempre pi\u00f9, tanto da diventare uno dei pilastri dell\u2019economia agricola. Da allora, il metodo produttivo del %22grana%22 si tramanda nei secoli, fedele a un processo che non muta nel tempo e che, ancora oggi, assicura a questo formaggio unico quelle caratteristiche organolettiche e quell\u2019aspetto che lo hanno reso celebre in tutto il mondo.” content_phone=”la pratica della trasformazione del latte in \u201cgrana\u201d si diffonde sempre pi\u00f9, tanto da diventare uno dei pilastri dell\u2019economia agricola. Da allora, il metodo produttivo del %22grana%22 si tramanda nei secoli, fedele a un processo che non muta nel tempo e che, ancora oggi, assicura a questo formaggio unico quelle caratteristiche organolettiche e quell\u2019aspetto che lo hanno reso celebre in tutto il mondo.” content_last_edited=”on|phone” module_class=”timeline_desc_right” _builder_version=”4.20.4″ _module_preset=”default” text_text_color=”gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9″ text_font_size=”18px” text_line_height=”26px” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22text_text_color%22%93}”]la pratica della trasformazione del latte in \u201cgrana\u201d si diffonde sempre pi\u00f9, tanto da diventare uno dei pilastri dell\u2019economia agricola. Da allora, il metodo produttivo del “grana” si tramanda nei secoli, fedele a un processo che non muta nel tempo e che, ancora oggi, assicura a questo formaggio unico quelle caratteristiche organolettiche e quell\u2019aspetto che lo hanno reso celebre in tutto il mondo.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ module_class=”heritage_timeline_item” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||||false|false” custom_padding=”4px|||||” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”timeline_left_col” _builder_version=”4.20.0″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/12\/Component-1-\u2013-1.png” module_class=”timeline_left_thumb” _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ module_class=”timeline_content_col” _builder_version=”4.27.6″ _module_preset=”default” custom_padding=”50px||50px||false|false” border_width_all=”1px” border_color_all=”gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9″ global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_all%22%93,%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22border_color_all%22%93}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/00b-gp-mipresento-storiaslot-11.jpg” title_text=”00b-gp-mipresento-storiaslot-11″ module_class=”radiuszero” _builder_version=”4.27.6″ _module_preset=”default” custom_padding=”20px||20px||false|false” animation_direction=”top” global_colors_info=”{}”][\/et_pb_image][et_pb_text module_class=”timeline_title_right” _builder_version=”4.20.0″ _module_preset=”default” text_font=”FontPadano-Bold||||||||” text_text_color=”RGBA(255,255,255,0)” text_font_size=”36px” header_2_font=”|700|||||||” header_2_text_align=”center” header_2_text_color=”gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9″ header_2_font_size=”23px” header_3_text_align=”left” header_3_font_size=”23px” header_3_line_height=”27px” header_5_font=”FontPadano-Bold||||||||” text_orientation=”center” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22header_2_text_color%22%93,%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22%93}”]<\/p>\n

In tempi molti pi\u00f9 vicini<\/h3>\n

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a noi, l’evoluzione della cultura gastronomica e delle pratiche alimentari sollecita l’esigenza di definire con chiarezza le caratteristiche e le particolarit\u00e0 di molte preparazioni considerate espressione della tradizione e della storia pi\u00f9 o meno antica. Nasce cos\u00ec l’idea di trasformare quello che era il nome “generico” di un formaggio tipico, in un nome proprio, in grado di designare un formaggio unico e inimitabile.Emerge insomma il desiderio di definire “Grana Padano” solo quel formaggio prodotto con materie prime ben specifiche, grazie a una tecnica e a una procedura ben definita, passo dopo passo, e in una zona di produzione altrettanto delineata.<\/p>\n

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Gli anni ’50<\/h3>\n

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Nel decennio in cui l’economia italiana vive il massimo del suo splendore, si definiranno quelli che sostanzialmente sono gli attuali assetti statuari e produttivi del Grana Padano. Il 18 giugno ’54, su iniziativa di Federlatte (Federazione Latterie Cooperative) e di Assolatte (Associazione Industrie Lattiero-Casearie) nasce il Consorzio per la tutela del Formaggio Grana Padano<\/strong>, in cui si riuniscono e si riconoscono tutti i produttori, gli stagionatori e i commercianti del prezioso formaggio. L\u2019anno successivo, il 30 ottobre, viene emanato il D.P.R. n.1269 relativo al \u201cRiconoscimento delle denominazioni circa i metodi di lavorazione, le caratteristiche merceologiche e le zone di produzione dei formaggi\u201d: tra questi si trova anche il Grana Padano. Infine, con alcuni decreti ministeriali del 1957, il Consorzio di Tutela del Grana Padano assume l\u2019incarico di vigilare sulla produzione e sul commercio del formaggio.<\/p>\n

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Il 12 dicembre 1976<\/h3>\n

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avviene il primo rinnovo dello Statuto, che conferma cos\u00ec il progetto e gli obiettivi che hanno spinto alla fondazione del Consorzio di Tutela Grana Padano, il cui scopo \u2013 come indicato fin dal primo statuto – \u00e8 quello di tutelare la tipicit\u00e0 di questo formaggio, ma anche di diffondere e promuovere il suo consumo attraverso informazioni corrette, iniziative e attivit\u00e0 di sostegno del territorio di produzione, regolandone la distribuzione e la commercializzazione non solo in Italia ma, sempre pi\u00f9, anche all’estero.<\/span><\/p>\n

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Nel 1996 Grana Padano<\/h3>\n

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ottiene dall’Unione Europea il riconoscimento\u00a0<\/span>DOP<\/strong>\u00a0<\/span>\u2013 Denominazione di Origine Protetta.<\/p>\n

A seguito di questo riconoscimento, la verifica dei requisiti necessari perch\u00e9 ogni forma possa ottenere il marchio a fuoco viene esercitata \u2013 con approvazione del Consorzio di Tutela e del Ministero delle politiche agricole, alimentari e forestali\u00a0\u2013 da un soggetto esterno, attualmente il CSQA.<\/p>\n

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Tra il 2000 e il 2020<\/h3>\n

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Nel corso degli ultimi 20 anni lo Statuto del Consorzio di Tutela Grana Padano ha subito ulteriori modifiche che ne hanno attualizzato l\u2019applicazione ed ampliato i contenuti. L\u2019ultima versione dello Statuto<\/a><\/span>\u00a0\u00e8 stata approvata con Decreto del 2 luglio 2020.
Ad oggi il proseguimento delle\u00a0attivit\u00e0 e degli scopi del Consorzio sono sanciti, con decreto del Ministero delle politiche agricole, alimentari e forestali, fino al 31 dicembre 2054.<\/span><\/p>\n

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(Foto 1) – In primo piano seduto a terra Pierino Natali 1915 di Boccadiganda mentre lavorante al caseificio di Vignale.<\/span>
(Foto 3) – Il Casaro Pericle Belladelli al caseificio “Catona” di Romanore con Amedeo Farina, Bruno Verzola, Guglielmo Adami e Roberto Belladelli nel 1956.<\/span>
(Foto 4) – Lavorazione del “Grana”: Amedeo Farina pulisce la caldaia di rame<\/span><\/p>\n

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(Foto 6) – Farina Amadeo con la forma da 28Kg anno 1947<\/span>
(Foto 7) – Lavorazione del formaggio Grana al caseificio “Cantona”, Guglielmo Adami, il caciaio Belladelli, Amedeo Farina, Bruno Verzola e Roberto Belladelli, figlio del caciaio<\/span>
(Foto 8) – Caseificio Baraldi Colombarola S.Cataldo – 13 Agosto 1942<\/span><\/p>\n

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End story section and start Abbazia Section<\/p>\n

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L\u2019 Abbazia di Chiaravalle<\/h2>\n

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Il luogo magico dove tutto \u00e8 iniziato: qui \u00e8 dove \u00e8 nato Grana Padano.<\/strong><\/p>\n

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LA CHIESA<\/strong><\/span><\/p>\n

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IL MULINO<\/strong><\/span><\/p>\n

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IL CHIOSTRO<\/strong><\/span><\/p>\n

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INTERNO ABBAZIA<\/strong><\/span><\/p>\n

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LA PRODUZIONE<\/strong><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ module_class=”heritage_timeline_item” _builder_version=”4.27.6″ _module_preset=”default” custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.20.0″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/12\/Component-1-\u2013-1.png” module_class=”timeline_left_thumb” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ module_class=”timeline_content_col” _builder_version=”4.27.6″ _module_preset=”default” custom_padding=”50px||50px||false|false” border_width_all=”1px” border_color_all=”gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9″ global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_all%22%93,%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22border_color_all%22%93}”][et_pb_blurb title=”La comunit\u00e0 dei Cistercensi” image=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/02\/Comunita7-34678-1.jpg” icon_alignment=”left” module_class=”radiuszero” _builder_version=”4.27.6″ _module_preset=”default” header_font=”|300|on||||||” header_font_size=”15px” custom_css_free_form=”.heritage_timeline_item .timeline_content_col .et_pb_blurb .et_pb_image_wrap {|| border-radius: 0px 0px 0px 0px !important }” global_colors_info=”{}”][\/et_pb_blurb][et_pb_text module_class=”timeline_title_right” _builder_version=”4.20.4″ _module_preset=”default” text_font=”FontPadano-Bold||||||||” text_text_color=”RGBA(255,255,255,0)” text_font_size=”36px” header_2_font=”|700|||||||” header_2_text_align=”center” header_2_text_color=”gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9″ header_2_font_size=”23px” header_3_text_align=”left” header_3_font_size=”23px” header_3_line_height=”27px” header_5_font=”FontPadano-Bold||||||||” text_orientation=”center” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22header_2_text_color%22%93,%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22text_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22,%22header_2_text_color%22%93}”]<\/p>\n

I cistercensi<\/h3>\n

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L\u2019ordine monastico cistercense nacque a Citeaux, in Francia, nel 1098. Il fondatore, Roberto da Molesme, insieme con un gruppo di compagni, voleva ripristinare l\u2019osservanza rigorosa della regola di S. Benedetto, dal momento che le comunit\u00e0 monastiche benedettine dell\u2019epoca erano contraddistinte da una certa rilassatezza di costumi. Secondo la regola benedettina la vita dei monaci doveva essere dedicata alla preghiera e al lavoro nei campi, con un\u2019attenzione particolare alle operazioni di bonifica e di sfruttamento razionale del territorio.<\/span><\/p>\n

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