Our bond with Veneto is a special one, deeply rooted in our own history.
Every day, at the Nobili Dairy, milk arrives from more than 80 farms in Padua and the surrounding provinces. Over the years, with each of them, we have built a relationship of mutual trust to offer our customers excellent dairy products throughout the year. The quality of the forage consumed by the cows and the environment in which they graze are inextricably linked to the quality of the milk used to create Nobili Mozzarella, Ricotta, and Scamorza.
None of this would be possible without this special bond between land and people, because only with excellent raw materials—combined with the artisan’s experience and know-how—is it possible to create a mozzarella capable of transporting us to another time with every bite. After all, this is one of the most important lessons passed down by our grandfather Mario.
That’s why we rely on the expertise of our master cheesemakers and on our 100% Italian milk to offer products every day with unmistakable Nobili quality and flavor.
The Caseificio Nobili was founded in Padua in 1966, when our grandfather Mario—a shepherd from Tuscany—decided to move to Veneto, leaving his homeland to take over a dairy in the province of Padua and start producing our delicious Nobili mozzarella.
Our dairy is equipped with the most advanced technologies and tools for food safety and compliance analysis.
Every year, in our laboratory, we carry out more than 100,000 analyses on the organoleptic properties of our products to ensure that Nobili products maintain consistent quality throughout the year.
To provide product samples suitable for your pizzeria, we require:
