THE CONSORTIUM

HISTORY
The DalMolise Consortium was founded in 2000 from an idea by Mr. Domenico Notartomaso, inspired by his passion for Italian food, in particularly food from Molise Region, and by his deep love for his homeland.
Molise is a very small region characterized by magnificent landscapes: a green heart that preserves breathtaking promontories, golden beaches, and a beautiful sea. Rich in history and ancient traditions, it is a land with a strong agricultural vocation and boasts numerous food and wine excellences, with dairy products as one of its main specialties.
The Consortium was established with the aim of selecting and marketing the finest typical products of Molise. Over the years, it has mainly dealt with the dairy industry, specifically in the production of a wide range of fresh and frozen products, promoted on national and international markets under the DalMolise brand. The name itself reflects the aim of bringing the authenticity of Molise products to tables all over the world.
To achieve this, the Consortium has focused primarily on research, supported by experts from the Scientific and Technological Park of the University of Molise, seeking and continuing to search typical products to be produced according to historical production specifications, defined together with the producers themselves.

MISSION
Today, the Consortium continues to work with the same passion in researching and innovation to improve product quality and production processes, to design and create competitive products, and to meet specific needs, with particular attention to customers and market demands.

VISION: TO SATISFY NATIONAL AND INTERNATIONAL MARKETS WHILE PRESERVING THE AUTHENTICITY OF THE PRODUCT.
At the core of this vision lies the careful selection of raw materials combined with strict controls, ensuring high quality standards throughout the entire production chain. Customers are offered a wide range of ready-to-use products, along with extreme flexibility in the development of new products and packaging. Continuous evolution of production processes and innovation of the product range are pursued without ever losing contact with tradition, seen as respect for production according to the oldest dairy-making traditions.

A VERY QUALIFIED AND WINNING TEAM
Staff selection is careful and targeted, with the awareness that achieving every objective requires the active collaboration of each individual.
Whole curricula and specific skills are essential, as well as people who are open to continuous learning, to sharing knowledge as a company asset, and above all who are willing to step up, reinvent themselves in the face of needs and challenges, and who possess a strong sense of critical thinking and self-criticism.
All of this aims to create a healthy, dynamic, and harmonious working environment, where even potential issues become opportunities for growth.

PRODUCTS
Since 2000, the Consortium has produced a wide range of fresh and frozen food products and today is particularly specialized in the dairy sector.
Production has always been characterized by commitment throughout the entire making process, with rigorous control and the achievement of high quality standards, together with guaranteed full traceability of processes and production systems.

INNOVATIVE TECHNOLOGY: IQF
The freezing line, using innovative IQF (Individually Quick Frozen) technology based on the properties of liquid nitrogen, aims to bring true Italian taste to tables all over the world.
IQF freezing process is an innovative technology that uses liquid nitrogen to cool food matrices in a very short time, without alteration and while preserving all the organoleptic characteristics of the product.
The advantages of this freezing method include:
• Individual freezing
• Easy and immediate use
• Reduction of product waste
• High and consistent quality
• Preservation of organoleptic and nutritional properties
• Shelf life of 18 months
Our strength lies in having diversified freezing lines based on the needs of each producer and each individual product type.

INNOVATION WITHIN TRADITION
In addition to its commitment to technological research aimed at improving production and preservation processes, the Consortium is constantly focused on the study and development of innovative products that bring dynamism to the dairy sector, which is by nature apparently static and not very innovative.

2004 – Raw Milk Mozzarella
From the recovery of the ancient and authentic Molise dairy-making art comes raw milk mozzarella, obtained from milk in its natural state, rich in vitamins and minerals and with high nutritional value, as it undergoes no heat treatment prior to processing.
The strengths of raw milk mozzarella are:
• High quality
• Intense flavor and distinctive organoleptic profile
• High nutritional value
• Craftsmanship combined with high processing standards
• Optimized shelf life

2005 – Raw Milk Stracciata
Raw milk processing is also applied to this entirely Molise-style stretched-curd cheese. This type of mozzarella cheese is hand-stretched in boiling water to obtain long, wide, flattened strips, which, once cooled in water, are placed in brine and then folded onto themselves.
In addition to promoting traditional Molise raw milk products, the Consortium has worked to expand its range with products that can be easily adapted to different channels such as Ho.Re.Ca., retail, and industry. This led to the creation of raw milk fiordilatte julienne, where the milky taste typical of fresh mozzarella combines with the functional advantages of julienne cutting, ideal for use on baked products thanks to excellent melting and stretching performance.

2015 – Organic Products
Organic products are the result of a production process that respects animal welfare by avoiding intensive farming practices, protects consumer health through controls by dedicated certification bodies, and safeguards the environment by avoiding the use of pesticides and chemical additives.
Raw milk mozzarella obtained from organic farms represents a choice that satisfies the most demanding palates and adds value to the Consortium’s wide dairy assortment.

2015 – Frozen Burrata
Burrata is a fresh stretched-curd cheese with a soft texture and a sweet, delicate flavor. It takes the form of a soft mozzarella pouch enclosing a creamy heart, the stracciatella, made of shredded mozzarella mixed with fresh cream—a rich and creamy treasure with a distinctive milky taste.
Aware of the traditional value and uniqueness of this product, the Consortium, thanks to the IQF freezing process, has succeeded in guaranteeing standardized high quality. Frozen burrata has a shelf life of 18 months and allows consumers all over the world to enjoy its authentic taste without any alteration in flavor or organoleptic characteristics.
In addition to traditional burrata, the Consortium offers exclusive new variants with truffle and smoked flavors.

2023 – Microwaveable Frozen Burrata
In 2023, the Consortium developed and submitted the patent for microwaveable frozen burrata and defrostable function, both traditional and filled. This product was inspired by attention to changes in the food sector, reflecting the evolution and progress of an increasingly fast-paced and dynamic society with new dietary needs. While there is a growing demand for quick and convenient meals, consumers are increasingly unwilling to give up the authenticity of raw materials and the truthfulness of flavors.
DalMolise microwaveable burrata is created in full respect of tradition, bringing a familiar yet revolutionary product to the table. Thanks to the innovative production system and IQF freezing technology, the burrata can be defrosted in a microwave using the defrost function in just three minutes, allowing the enjoyment of the taste of freshly made burrata at any time.
Innovation continues with the launch of filled burrata products, enabling anyone to prepare a traditional Italian pasta dish quickly, balanced and harmonious in flavor.