Galbani started producing Mozzarella in 1956 and distributing it all over Italy.
In 1965, they were the first ever to use the bag filled with liquid as an effective solution to prolongue its fresh taste for weeks and make it available at an affordable price, far from the firm.
Innovation was a must for Egidio, as making things better meant a better product at the end.
In Galbani, they did this by introducing a unique double heating process which was lasting less than 30".
Thanks to this innovative process Galbani Mascarpone has been know for its perfect firmness and texture, ideal for the tiramisu.
Egidio wanted to spread the Italian timeless cheese specialities out of their regional boundaries according to peoples’s new needs.
In Galbani they did so with Ricotta, making it a fresh speciality, perfect for our days: so balanced, yet tasty!
Egidio and his Company wanted to promote the quality and authenticity of their specialities. Galbani’s hard Italian cheese is produced in
selected territories between Lombardia and Emilia Romagna, according to strict rules established 800 years ago, using just fresh milk, rennet and salt. Plus, time.
Egidio and his Company wanted to promote the quality and authenticity of their specialities.
Galbani was among the few founders of the Consortium, identified with a “g”, regulating the areas and the typical production preserving the characteristics since 1970.