https://padlet.com/katiapetritoli879/jkdn6qu9yuuk Realizzato con un fulmine di genio en-us 2017-05-12 17:31:42 UTC 2017-05-12 18:10:52 UTC hello@padlet.com katiapetritoli879 https://padlet.com/katiapetritoli879/jkdn6qu9yuuk/wish/171551635 In this week I was hosted by the di Pietrantonio dairy, an independent company that prudent milk from its chestnut. The company and the point of sale are located at the same point as "Via Carlo Urbanio 1". The dairy is medium sized and has all the production machinery such as pasteurizer, tanks for processing milk in curd, three smaller tanks connected to the boiler to heat it and get a particular type of cheese, the machinery for the production of Mozzarella, a couple of warm rooms, a room dedicated to fresh milk bottling, refrigerators, a packed fare, a room for cheese cleaning, and a loading and unloading area. In the company there are three interns in their respective studios, 7 skilled cheese-making workers and at least 20 years of experience.]]> 2017-05-12 17:51:03 UTC https://padlet.com/katiapetritoli879/jkdn6qu9yuuk/wish/171551635 katiapetritoli879 https://padlet.com/katiapetritoli879/jkdn6qu9yuuk/wish/171553010 I worked there from 20 to 24. You get to the company at eight o'clock in the morning till the lunch break that was at midday and a half. It started again at two and thirty to six and thirty. Having completed forty hours a day before the end of the pits I was not asked to work on Saturday as well. The sequence of work was schematic. Monday and Wednesday were production days, the curd was made and the whole process was processed, while the other three days were done with the packaging and the composition of the orders.

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