A special story distinguishes the birth of our mozzarella producer that deserves to be told.
In April 2008, after twenty-five years as a technician in mechanical engineering, Giuliano Ettori began his business as a spun paste cheesemaker.
His passion for this dairy art won him over while he was away on his last work experience in Taranto, where he encountered Apulian cow’s milk mozzarellas at a Massafra producer who later became his friend.
Here he matured an awareness of the beauty of this art, and on his return to Brescia, he began a journey of planning and research to make something of his own in the Valley that would reproduce those flavors.
So fascinating was the taste experience that he wanted to promote it in a Valley where the dairy tradition is quite different. Giuliano identified the Volpe farmstead, in Bolges, of Lodrino as the ideal place to begin his project.
Renovate the building to meet the technical and sanitation needs of a modern mini-dairy . In the laboratory, finding the right timing, milk processing techniques, and quality of the final product are as important as attention to detail, hygiene, and the environment.
Giuliano aims for excellence. The milk, made only from alpine brown, comes exclusively from the Bonomi Ennio farm from the hamlet of Forno D’Ono in Pertica Bassa, a municipality in nearby ValleSabbia. This mountain farm, in which three generations are involved, received provincial recognition as “Best Milk of the Year” in 2008.
Giuliano’s Mozzarelleria Valtrompia produces a mozzarella with a texture and persistence of flavor that typify the concept of good, rightly savory and tenacious to the chew with a distinct and pleasant hint of milk that lingers long on the palate.
The Knot
Next to the mozzarella is the nodino, whose rich, full-bodied taste satisfies even the most demanding palates, to be enjoyed at room temperature in combination with cured meats or as they are presented, with a delicate, sweet flavor and slightly salty milky aftertaste with a very soft crust.
The nodino is a shape given to pasta filata that is knotted by hand to obtain the typical shape of a small knot. In this shape, it has a slightly more tenacious texture and a slight but pleasant resistance to chewing. Thus, it retains a pleasant milky flavor that lingers on the palate for a long time. The nodino is an exquisite mozzarella candy.
This workshop produces a stracciatella, which was arrived at after careful selection of the cream used. Tasty, rich in milk, a delight to the palate, it turns out to be ideal enjoyed on its own or to enrich first and second courses, it is a mouth-watering variant of burrata, of which it is the very heart, a real treat for the palate!
Stracciatella is a product that owes its success to the freshness of the cream used by Giuliano, combined with mozzarella strands.
Smoked scamorza cheese
The pleasant and light smokiness of scamorza gives the product a color tending toward orange and an unmistakable aroma with a fine rind and pleasant flavor, excellent for burgers of excellent quality, white scamorza, on the other hand, has a fine rind, pleasant flavor and high nutritional content, done grilled is perfect as a main course accompanied by a fresh salad.
La Muccarella
Among the products we have a “Dulce de Leche” he christened “Muuuccarella” derived from boiling milk with the addition of sugar, a thick, creamy, amber-colored toffee dessert that can be used for a variety of recipes, in milk, in coffee, spread on a slice of bread, to garnish cakes, ice cream or pies or … just as it is, one spoonful after another.
Why did we choose the products of Mozzarelleria Valtrompia by Giuliano?
We chose Mozzarelleria Valtrompia because for Giuliano, quality, combined with attention to detail, to hygiene and to the environment, always comes first. His passion does the rest.
These high-quality products are able to satisfy the most demanding palates. A work of ancient traditions, such as dairy production entirely handmade, which Giuliano carries forward by creating healthy and genuine products. Bbuono is honored to have a company like Mozzarelleria Valtrompia on its team.
Goodness reaches the silver screen
The “Campanian creations” of our producer continue to amaze. The fame of the goodness of his products is now so well known that the editorial staff of Degagè (a program broadcast on the SKY platform) goes up to Lodrino to shoot video footage, correlated with an interview, to be included in an episode for a special on mozzarella.
We would like to thank Julian for the invitation to be present at the work of the TopMedias crew, which once again allowed us to appreciate his work and allows us to ship his products (which can be ordered online on our platform) all over Europe always garnering praise for their quality.
Using whole, raw milk from the Brune di Forno d’Ono, a hamlet in the Valsabbia region of Pertica Bassa, Giuliano begins his work in front of the cameras. He explains the various trials of the initial phase, the search for the right timing and processing techniques suited to the raw material he selected, and how he arrived at a product that satisfies him.
He also emphasizes that quality comes first, as does attention to detail, hygiene, environment and milk processing to satisfy his palate with a product whose texture and taste characterize the concept of good. Among the products is the guessed stracciatella with which he arrived after a careful selection of creams that well repaid the choice over time.
In addition to filming and interviewing Giuliano, the crew then went on to taste the various products , marveling at how even in a mountain village in the province of Brescia a product so “Apulian” could be made .
The group then moved, accompanied by the owner of Bbuono, to Pertica bassa at the Bonomi Ennio farm to film the famous dairy cows.
Multiple award-winning these animals and always protagonists in the Brescian livestock world, Bonomi explains the amount of milk produced, the content of protein, casein, fat etc.
The periodic checks and the selection made that requires time and perseverance to achieve significant results and excellent quality.
Mozzarella conquers the palate of starred chefs
Bastianich makes an encore with Giuliano’s stracciatella in the “I dù de la contrada” restaurant
From these wisely processed raw materials Giuliano derives much satisfaction, a success his stracciatella so much so that Joe Bastianich stopping at Carmine (Brescia) stopped for lunch at the osteria “I Dù de la Contrada” and, struck by the goodness of the dishes, after a taste, he did an encore with Lodrino’s stracciatella.
