At the beginning, it was father Giacinto who, before World War 2, began the distribution of cold cuts and cheeses to shops, restaurants and trattoria of that time.

Born in Savigliano over thirty years ago, Cisalpino was for a long time a family business company, specialized in production and sales of a wide range of typical Italian dairy products.

It was just after War World 2 when Elio and his brother Enzo began to gather a raw butter, full of scents, in the first dairy farms that produced Parmigiano Reggiano near Cavazzona, a village on the border of Modena and Bologna provinces.

Mozzarellando was founded in the beginning of the Eighties from a brilliant intuition of Mr. Caltabellotta.