The production site in Gazzo di Pieve San Giacomo is the beating heart of the Auricchio Group and the largest of its nine facilities. With a processing capacity exceeding 300 tons of milk per day, the plant produces over 9 million kilograms of Provolone annually, crafted in various types: Piccante Classico, Stravecchio, Dolce, and Giovane.
 
During the visit, participants will have the opportunity to delve into the historic and artisanal tradition of Provolone production, following the original recipe of the founder, Gennaro Auricchio, dating back to 1877. This traditional method is reflected in the manual craftsmanship passed down through generations for nearly 150 years. For attendees, it will be a chance to explore an outstanding example of Italian artisanal excellence: expert cheesemakers hand-shape each cheese, ensuring the product's unique character and distinctive flavor. The visit will also provide a closer look at the technological innovations implemented in the facility, where artisanal tradition meets a highly automated environment equipped with state-of-the-art packaging machinery. This blend of tradition and innovation ensures maximum safety, hygiene, traceability, and product quality, enabling the group to maintain the highest industry standards.
 
The event is designed to inspire reflections on the ability to merge tradition with innovation in a highly competitive sector, offering insights into how Auricchio's strategic vision translates into a production excellence that preserves its heritage while embracing future advancements.