The product
Mozzarella is the Italian cheese with fresh pasta spun par excellence. In the 1960s, the Latteria di Soligo gathered the needs of the first pizza makers in Veneto, offering them a premium product: the Soligo STG Mozzarella, which is characterized by technical quality and organoleptic goodness. It has a more or less spherical shape, a homogeneous surface (smooth and polished), and it is milky white. Its smell is fragrant and delicate, the flavor is sapid and fresh, the texture soft and slightly elastic.
To achieve excellent cooking results, the Soligo STG Mozzarella is obtained by rennet coagulation, which occurs thanks to the use of coagulants (also vegetable) or different types of rennet. In the case of the Soligo STG Mozzarella, the bovine rennet is used. The STG Mozzarella can be sold just when pre-packaged in its production plant into packs marked with the MIPAAFT logo.
Production area
Today, the STG Mozzarella, which was born in the South of Italy, is part of the dairy tradition of the whole Italian territory.
Production area
Today, the STG Mozzarella, which was born in the South of Italy, is part of the dairy tradition of the whole Italian territory.
Latteria Soligo
The Latteria di Soligo was founded in 1883, and it’s one of the first cooperatives in Italy. It also is one of the symbol companies in the “Marca Trevigiana” dairy sector. In the beginning, its activities developed in the “Pievigino” area; then, more dairies opened in the zone between “Col San Martino” and “Refrontolo.” The number of members progressively increased reaching, in 1943, 2300 units, confirming the Cooperative strong bond with its territory. The Latteria di Soligo story is made up of outstanding personalities, such as “Cav. Ezio Spina”, who also covered the director and president roles.
“Making perfect products”: the Latteria di Soligo founders had this aim. They did not just write “good,” “excellent,” or “high quality”… they wrote “perfect,” to define the products that must represent the highest cultural and scientific knowledge of their time, in the respect of their land, history, and traditions. The following generations had the same commitment, which made the Latteria Soligo noticed and loved by the consumers. The Latteria di Soligo is a unique cooperative of members who continue to believe that agriculture is a cultural and economic asset to be protected and that raw materials, such as their milk, has to be genuine in order to produce those “perfect products” such as the STG Mozzarella.
