The Latteria Mortaretta tradition
To see it now, Mortaretta is the largest dairy in the province of Reggio Emilia and one of the largest in all of the Emilia Romagna region. But if you ask the owners Nedo and Alessandro how they made it so far, they would have no shortage of stories to tell. It took time, effort, dedication and sacrifice. There have been some difficult moments. They even had to overcome a barrier of skepticism:
“Mozzarella in Reggiolo? As if!”
was the reaction of many people on hearing that the Ballesini brothers had decided to bet everything on this unprecedented gamble. But time has shown who was right: mozzarella has become Mortaretta’s bestselling product. It was not easy to get here, however. Nedo and Alessandro built the entire operation piece by piece, with their innovative ideas and individual strengths. They began almost from scratch, with only a small outpost kept alive by their father Athos after the old dairy in Via Cattanea, likewise named after the Mortaretta farm, had closed down.
From Reggiolo Lavora e Produce
Omnia Edizioni, 2011
