Quattroportoni was established in 1968 as a commercial farm by Renato Gritti, the father of the present managers. The passion for this business is handed down to the rest of the family and in 1982 Quattroportoni was taken over by Alfio Gritti, a graduate in , and Bruno Gritti who focuses on agricultural land management. The commercial farm was then renamed Azienda Agricola Gritti Bruno e Alfio S.s., the current name, and enlarged in 2005 with the addition of a dairy plant and a point of sale to promote and valorise water buffalo milk. The idea was to start the production of buffalo milk mozzarella as well as local fresh and mature cheeses, related to Padanian dairy traditions. Caseificio Quattorportoni is now a dairy factory supported by two experts in milk and milk products and the invaluable help of a technical consultant. Our point of sale offers more than 25 varieties of fresh, semi-hard, hard cheeses and yogurth, all made from water buffalo milk. All products comply with health and hygienic safety regulations. Our produce include Antino, buffalo milk Bleu (creamy and crumbly texture, cream-coloured and blue-veined) buffalo milk caciocavallo (white and even texture with scarcely perceptible eye formation).
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