The new store opened in La Stanga sull’Agordina is booming. Barp: “We work 50 quintals of milk a day and have eight employees”
IF I SAY.The gift of the 80 years. A few weeks ago La Latteria Camolino opened its second store in the locality of La Stanga. Along the regional Agordina there is therefore a further possibility for all customers to directly purchase cheeses, dairy products, mozzarella and ricotta from the dairy, but also other typical Belluno products such as cured meats, jams and honey.
Not to mention the addition of the bar service that expands the offer, allowing customers to have breakfast early in the morning.
A strategic and specially chosen place, considering the large number of residents, workers and tourists who come up and down the Agordino every day and perhaps difficult to intercept in Camolino.
The headquarters and the main shop remain in fact in the hamlet of the municipality of Sospirolo, at the gates of the Mis Valley, but it is undoubtedly a more secluded and less convenient location to reach. And we know how much comfort is sought nowadays, in addition to quality.
“Agordina is an important artery and opening a shop there was a request that came over time from various customers”.
This is said by Alfonso Barp, president of the Sospirolese cooperative dairy.
«The operation must also be read in our desire to sell products more and more directly, without going through intermediaries. We are certainly happy with how these first days are going, which by the way now coincide with the period of greatest influx of tourists in our area. We hope to continue like this, of course ».
Barp recalls how the dairy “processes about 50 quintals of milk a day. We are six producer members, then we take the milk of three other producers and two farms in Valbelluna. There are eight employees, including a recent hiring due to the opening of the new store and not counting another graft that we will formalize in a few weeks. We are happy with our journey, which began as far back as 1941 in Camolino where the operational fulcrum of the dairy still remains. We play a very important role, ensuring the maintenance of a valuable business in the local economy. It is a way to enhance those who believe in the territory ».
In the meantime, customers are changing their habits compared to the past and directing the production of the dairy with their choices.
“Exactly,” confirms Barp. «For example, we note that fresh cheeses such as mozzarella, stracchino and ricotta are now more popular than perhaps the usual form of harder cheese. We try to please them ».
As has been the case for eighty years. And after the opening of the second store, the next milestone is that of the century of life.
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