The Silvio Belladelli S.P.A. Dairy Industry invests in technology and innovation to give added value to products obtained from milk, with the transformation into TUTTO ITALIANO hard cheese, an emblem of innovation and tradition, and whey and derivatives, treated as a precious raw material.
The founder of the Industria Casearia Silvio Belladelli S.P.A., was born in 1903 in Mantua province, on the right side of po river.
Silvio made his first work experiences at a very young age in the production of what was called Grana Lodigiano, today's area of Parmigiano Reggiano, involving the whole family for the establishment of the first dairy factory in Ceretta di Volta Mantovana in 1920.
On 3 February 1923 Silvio moved to Verona province where he registered the company with the Chamber of Commerce of Verona on 25 October 1927.
In 1946, his father and brothers were running together 1 Parmigiano Reggiano dairy and 3 Grana Padano dairies until the 70s, when they also began the commercialization of butter with the historic brand "Caseifici S. Belladelli e figli".
For those who practiced the manufacture of these cheeses (due to their difficulty, changing conditions and uncertainty in success) skill, intelligence, a spirit of observation and enlightened practice were required.
In 1998 we moved the business to the current headquarter in Via Pasubio 49, Villafranca di Verona, first with part of the warehouse and then with the production of Grana Padano. Since 2000 the company begun an important transformation with a progressive increase in terms of quantities of milk processed.
In 2012 the Belladelli Dairy established a new company, DWB PROTEINS Srl, for the commercialization of whey and dairy products, with the Dutch multinational Denkavit.
In June 2014 we innovated the production of Grana Padano cheese with the creation of 100% Italian Milk Hard Cheese, with bactofugation and titration systems for Italian milk.
In 2015 we finally started the limited production of TUTTO ITALIANO cheese, which became our standard in 2016.
The increase in cheese production and the achievement of an important mass of whey suitable for the FOOD market, allowed us to realize the drying project of whey and its derivatives. Thus, in 2019 the construction of the permeate whey drying plant in DWB Proteins Srl began.
In 2024, Belgioioso Cheese Inc. entered the share capital as a strategic partner.
