TRIVIGNANO UDINESE – Celebrating a century of tradition, passion, and commitment. The Latteria Sociale Turnaria di Trivignano Udinese commemorates its 100th anniversary with a series of events scheduled for November 15th and 16th, offering an overview of its long history and the value the cooperative has represented for the local community.
A journey through the past and present of the Dairy
On Friday, November 15th, at 7.30 pm, at the Teatro Parrocchiale (Area Gruppo Alpini, via Palma), the event will kick off with an in-depth discussion by Francesco Zaccheo from the Associazione Allevatori Fvg, on the topic: “Safeguarding raw milk and know-how through social dairies in Friuli“. The debate will continue with a presentation by Paola Valdinoci focusing on the nutritional value of cheese. The evening will conclude with the presentation and screening of a video dedicated to the centenary of the Latteria di Trivignano Udinese, providing an opportunity to relive the history and significant moments of this institution that has been a symbol for the community for decades.
The centenary Saturday: visits and book presentation
On Saturday, November 16th, starting at 9.00 am, guided tours of the Dairy will be organized to witness the cheese production up close, offering a unique opportunity to experience the daily work carried out within the cooperative. At 10.00 am, official greetings will be delivered by authorities: the President of the Dairy, Stefano Azzano, the President of Confcooperative Alpe Adria, Serena Mizzan, and the President of Confcooperative Fedagripesca Fvg, Venanzio Francescutti. Subsequently, Enos Costantini will present the book dedicated to the history of the Dairy, specially written to celebrate this centenary milestone. The day will conclude with the traditional cake cutting ceremony, followed by the final farewell from Stefano Zannier, Regional Councillor for Agricultural Resources.
The history of the Latteria Sociale Turnaria di Trivignano Udinese
Founded in February 1924, the Latteria Sociale Turnaria di Trivignano Udinese has traversed a century of history, characterized by production continuity, with a brief interruption during World War II, which resumed immediately in 1946. Today, the cooperative consists of 6 members who contribute around 10,000 quintals of milk annually, sourced from over 250 cows. 90% of the processed milk is transformed into Latteria cheese, with an annual production of over 14,000 wheels. The remaining 10% of the milk is used for the production of other fresh products such as mozzarella, stracchino, caciotta, yogurt, and panna cotta, all renowned for the quality and tradition that has always distinguished the Dairy.
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