Classic traditional recipe since 1947
More than 70 years ago, the Lazzareschi family, taking into account the agricultural qualities of the plain of Lucca and the necessity to build a structure suited to gathering, transforming and marketing dairy products, started this activity. The Lazzareschi focused on the quality of the raw material: cow’s milk; back then, just like today, the transformation is made with traditional processes that preserve its taste and its high nutritive value. Over the years, the Dairy farm developed itself to allow production of larger quantity of products. A work that has always had as indispensable points of reference the authenticity and the freshness of the product.
Packaging and Private Labeling
Artlatte is positioned as one of the reference partners of the most important brands in the Mass Retail Channel and the Mass Market Retailers including as regards private label productions of the distributor. Made strong by its many years of experience in the Private Label sector and thanks to its high quality offered by its own range of products Artlatte focuses its attention to the selection
of the correct milk and the raw materials, in compliance with the strictest standards of hygiene and food safety and applies a corporate philosophy pledged to being flexible to the customer’s needs together with a constant activity of research and development that allow us to satisfy a wider range of requests made by different customers.
Our products
The Lazzareschi focused on the quality of the raw material: cow’s milk; back then, just like today, the transformation is made with traditional processes that preserve its taste and its high nutritive value
Cheese
Mozzarella
Mozzarella pizza
Ricotta
Il Primo Sale
Our traditional method
Discover our processes handed down for generations
Milk Collection
Cows from the farms of Tuscany produce milk every day
Milk in the Dairy Farm
Freshly milked milk is transported daily in the diary farm owned by the Porcari family
Process of Pasteurization
Fresh milk is pasteurized leaving unaltered the organoleptic properties of the product
Milk transforms just like it once did
Primosale after 30 minutes
Ricotta after 1 hour
Mozzarella after 4 hours
Caciotta Cheese after 4h and 20 days of aging
