Fratelli Caretti Farm
At sunrise and sunset, for over eighty years, at the same street number in via Imbiani (San Giovanni in Persiceto, Bologna), a trickle of milk from the area has been flowing, which the same family has been transforming for four generations with acquired experience and passion handed down, day after day, season after season, year after year, in the excellence of cheeses, Parmigiano Reggiano.
The Company in Brief
The Caretti farm was founded in 1928 thanks to Enea Caretti's passion, love and initiative for the land and livestock.
Humble and modest farmer and breeder, after the difficulties of the 2nd World War he resumed his passion with more vigour, even managing to buy a very small dairy to process milk from the pious work of Bologna. His family grew, and so, in the 60-70s, his sons Dante and Oriano joined the company, also endowed with strong passion and intuition, developing the various branches that made it up (agriculture - breeding - transformation).
Thanks to their sensitivity to the environment and animals, they have perceived the importance of animal welfare and the balance of the environment in which they live (also at an economical level). Therefore, the first investments in this sense arrived: they were among the first in Emilia Romagna to adopt free housing of livestock, company mill, first dryer, then dehydrator for fodder, pig breeding.
The breeding is still conducted according to the rules and principles of animal welfare in force, as evidenced by the numerous veterinary checks we are subjected to daily. The livestock feed is produced directly by us (we cultivate the land), which allows us to maintain very high-quality standards on the finished product as it allows us to have direct control over the entire supply chain. The agricultural area is almost totally dedicated to the cultivation of forage, therefore also from a landscape-environmental point of view, very much in balance with nature.
The Sant’Angelo Company Dairy
In 1996, milk processing was moved to a newer, more modern facility in order to optimise the various aspects from every point of view. Soon the results (more than 95% of branded cheese) showed once again how important working in symbiosis with the environment is.
Since 31.10.1997 the dairy has been certified UNI EN ISO 9002 (Quality System Certificate) for the production and maturing of P.R.
(CERT-02279-97-AQ-BOL-SINCERT) which also certifies the quality of the contributing stables.
On 28.12.2001 it obtained the UNI EN ISO 14001 certification (the environmental management system certificate CERT-317-2001AE-BOL-SINCERT), defining the Environmental Policy with the aim of obtaining continuous improvements in environmental performance.
Also of an environmental nature, in 2002 the Caseificio S.Angelo obtained the first Emas registration (Reg. CE n.761/2001) (registration number I 092 of 07.06.02), still valid.
In order to be consistent with the philosophy of the short and Km 0 supply chain, in 2006 there was the inauguration of the aging warehouse for Parmigiano Reggiano (about 30,000 wheel places), entirely self-sufficient from an energy point of view. In fact, the more than 1,000 square metres of photovoltaic panels on the roof of the building guarantee over 110 kWh useful to operate the machinery and the AHU.
The Company Store
In 1991 the company shop was inaugurated, in which the cordial welcome and the wide and refined range of products offered reflect the passion and professionalism of Valerio Caretti, the soul of the business, always ready to give information on the origin and advice on the best use of food, as well as organising tastings for its loyal customers.
The company's fresh meats, both beef and pork, are offered both in classic cuts and in the form of gastronomic preparations.
The strictly artisanal cured meats tell the flavours of the past: hams, greaves, coppa, pancetta and salami, among which the delicious Salame San Giovanni stands out; the pork thighs are instead brought to mature in Langhirano, from where they will come back as Parma hams.
Alongside Parmigiano Reggiano, the undisputed protagonist of the high quality certified through the Extra brand, ricotta, yogurt and stracchino are also offered, always of own production and a wide range of other DOP cheeses for every taste and need.
Following the logical thread of the 0 Km supply chain, the offer is completed with dry and fresh pasta, condiments, local vegetables and fruit, honeys and much more. A reasoned choice of the best DOC wines from Bologna completes the basket.
L’Antica Osteria Del Mirasole
At the Osteria del Mirasole the cycle ends naturally. For over thirty years, meats from the shop have been cooked and served, mainly on wood embers, which bring with them the guarantee of a fully controlled production process, starting with agriculture.
The cornerstone of the Osteria is Franco's great passion for the authentic quality of the raw material that he has wisely used for 30 years.
The list of dishes is full of traditional Bolognese recipes and among them, the tortellini with Mirasole® outcrop cream, ancient recipe of cheese-makers and iconic dish of our restaurant, stand out and identify it.