Company History
Casearia Carpenedo’s history began in the early 1900s when Ernesto Carpenedo, Antonio’s father, open his “casoin” (which means Grocery store in venetian dialect). During that time in the grocery store of the village there was any kind of food like flour, cheeses, bread, sausages, salt guts, oil, stockfish, spices, coffee and much more: just imagine how many fragrances you breathed within those walls.
Antonio Carpenedo helped his father in the shop since he was a child, he grew up in this environment inheriting a passion that seems to be in the DNA of Carpenedo Family. A written document was found after a research, where a certain Domenico Carpenedo in 1858 delivered to a convent of nuns some “formai inscartosai de cretta e foiame” (cheese wrapped in clay and leaves).
In the 60s the adventure of Antonio as a dairyman begins, taking the management of a small diary in Roverè di San Biagio, a village in the province of Treviso. He learned how to make cheese by himself with the help of a diary technician friend. In 1965 Antonio Carpenedo was one of the first to export the “Casata Carpenedo”, now known and appreciated as Casatella Trevigiana DOP (i.e. protected designation of origin), outside the province of Treviso and subsequently in Emilia Romagna , Lomardia and Piemonte regions.
The great adventure of Antonio Carpenedo as a refiner begins in 1976, when he rediscovered an old tradition preserved by the farmers of the Piave area, putting the cheese under the marcs during the harvest. This tradition seems to have his origin in the World War I, when farmers, in order to preserve the cheese from the predations of belligerents, had the idea to hide it under the marcs during fermentation.
In that year, Antonio begins to produce the first forms of cheese refined with wine and marc, which he decided to call Ubriaco (Drunk). Ubriaco is a registered trademark, an exclusive property of La Casearia Carpenedo Srl. Since then Antonio began to give voice at his innate creativity, transforming his company in the first recognized lab of refinery in Italy. From the use of marc, he passes to the testing of new ingredients such as hay, walnut leaves, pepper, spices, beer, spirits and many others that now make up the vast repertoire of the “Formaggi in Cantina”.
What we do
For more than 50 years Antonio Carpenedo has put all his passion and experience to give emotions in the form of cheese. The wealth that allows La Casearia Carpenedo to give love and emotion in its products is made by the selection of pasture, quality milk, attention to the productive process by combining progress and tradition, the study of unique recipes. Cheese “for meditation” that are pampered according to the guidelines that Antonio has handed down to his sons Ernesto and Alessandro, who treasure ancient and genuine tastes making the experience to taste unique creations so special.
Where we are
LA CASEARIA s.r.l.
Via Santandrà 17
31050 Camalò di Povegliano (TV)
Contacts
Tel: +39 0422 872178
E-Mail: info@lacasearia.com
Web Site: www.lacasearia.com