Caseificio Moro

- Established in 1954, a leader in the production of ricotta and mozzarella cheese, an important point of reference for dairy production in north-eastern Italy. - Covers an area of 28K m², of which 16K m² are used for purification, production and maturing plants, control and certification laboratories, both for raw materials and for the finished product. - Has modern collection and storage techniques introducing over 300 T/day of milk into the production system. - Distributes the products throughout the entire national and European territory. - ISO 22000, EU Organic, BRC, IFS Food certified. - Selected by the MISE (Ministry of Economic Development) as a case study to be presented at the G20 in Japan in June 2019.