La Casera srl was founded from the hand experience in the trade of Giuseppe Buratti, father of Eros, who decided to open with his wife Carla, and the help of his sons Angelo and Eros, a small food commercial business in Verbania.
Over time Eros Buratti developed a passion for cheese and cured meats: taking the reins of the family’s shop, he decided to move the business in the city center of Intra and start a open am high quality products shop.
In 1991, exactly twenty years ago, that little shop became the focus of continuous and accurate research on the most interesting and exciting cheese producers throughout Italy, that still delights the eyes and the palate of its customers. Besides his passion for Italian cheeses Eros Buratti developed a particular interest in wines from Piedmont and all over Italy, passion that finds its representation in the establishment of a wine cellar for all the wines that need particular light and temperature.
In 2006, Eros Buratti attached to the shop activity a small shipping and ripening laboratory, where all the cheeses were selected, packed and shipped to all italian customers.
During the same year Eros decided to build a natural aging cave, which allowed to age personally the Cheese selected in the alp valleys around Verbania.
Following the needs to please italian and foreign customers, now La Casera Srl has kept the store in the center of Verbania, but also has a warehouse that is located outside Verbania (2 km from the shop), where the ripening laboratory, the cellars and the offices are locates: this structure allows the best products that Eros Buratti select, to reach all parts of the world.
The aim of keeping the store and the maturing cave in the city center is to provide a service to the local community, a key element to preserve local traditions, but also to serve customers who find always in our reality, a stable quality level in our products.
In the natural cave are aged mostly Italian cheese which Eros select from the best shepherd and artisans of the surrounding valley of Ossola area as Antigorio Pomatt, Alpe Veglia and Alpe Monscera, and then bring them to ripeness, and send them on tables all over Italy.