A wide range of healthy and fresh dairy products, proudly produced in our Dairy by our farmers.
Our Philosophy
The Latteria of Livigno was founded with the aim of promoting the development of the mountain environment and its economy. Small milk producers united in a cooperative have created a facility that, alongside processing dairy products, offers residents and tourists the chance to experience the goodness of milk firsthand. You can visit our workshops, taste our products at the Bar Bianco or on a spacious outdoor terrace, and admire vintage agricultural equipment in the small museum.
For over 60 years, the Latteria of Livigno has been processing and transforming the most genuine milk. The dairy is nestled in unspoiled nature, surrounded by high-altitude pastures and lush green forests, in a region traditionally dedicated to milk processing and its derivatives: a place where man and nature coexist in perfect harmony.
The authenticity and quality of the products are ensured by summer alpine grazing, livestock fed with selected feeds and forage, daily milk quality testing, and a strict protocol for processing raw materials.
The Latteria of Livigno combines the tradition of a farming economy respectful of nature with the most modern production technologies and state-of-the-art machinery for milk processing. These characteristics of tradition and innovation guarantee top quality products, a concrete and verifiable quality.
The Workshop
The large windows overlooking the Spöl stream and the cycling and pedestrian path invite visitors to peek inside the workshops of the Latteria of Livigno, just as the glass walls of the tunnel offer a view from above of the various stages of milk processing.
The Latteria of Livigno combines the tradition of a farming economy respectful of nature with modern technology that ensures the highest quality standards. State-of-the-art machinery for milk processing and transformation: for example, you can observe the advanced UHT production system, one of the first in Europe, which reduces the bacterial load in milk through direct steam injections that raise the temperature to 143°C for just a few seconds. The butter production room, the multifunctional vats where cheesemaking takes place, and the yogurt fermenters: here, the REDA (VI) systems ensure guaranteed, tangible, and verifiable quality. In the Latteria’s analysis laboratory, we perform daily checks on the collected milk to ensure that each sample complies with the strict criteria outlined in our internal regulations. Additionally, a traceability system allows us to track every stage of processing, ensuring consumers the authenticity of the Latteria of Livigno’s products.
Team
Marco Faccinelli
General manager
Bormolini Quinto
Administrator
Compagnoni Michele
Agricultural Department / Orders
Guerra Chyntya
Quality Control
Rodigari Savio
Sales Department
Belusic Alenka
Tourist Area Supervisor/Manager
