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The
Liuzzi family has it's origins in the town of
Noci in the province of Bari. This region is
known as Puglia and is bordered by the Adriatic
Sea.
Our
involvement in Diary farming, and ultimately in
cheese making, can be traced back to Domenico
Liuzzi, who was dairy-farming prior to the
American Civil War.
Domenico's son, Pasquale, was born in 1876.
From the time he was old enough, Pasquale helped
his father with the dairy farming routine. As
he became more capable, his father taught him
the art of making the famous cheese of the
region (i.e. ricotta, cacio, cavallo, and
provolone).
Pasquale reached adulthood, married, and
fathered nine children, two sons and seven
daughters. He continued producing cheeses in
the traditional way. Domenico, his first born
son (1906) grew up on the family farm and from
an early age he showed great talent in cheese
production and distribution.
Domenico
married in 1931, started a family, and decided
to start a cheese factory (caseficio),
independent of the family farm. At the new
factory, he dedicated most of his considerable
talent to the successful manufacture of
mozzarella, an important regional product.
His
son, Pasquale, was born in 1937, a time of
economic struggle in Italy and around the
world. When he was four years old, Italy found
itself embroiled in World War II which only
deepened the harsh economic times. Growing up,
he decided that a move to the United States was
necessary. He fulfilled his military
obligation and, in 1960, came to America with a
heart full of dreams, his skill as a master
cheese maker, and his belief that he would build
a successful business here.
Imagine coming to America alone, knowing no
one, not speaking the language, and having very
little money. Pasquale persevered and his heart
and determination allowed him to realize his
dream.
With
the help of an Italian woman, he answered a help
wanted ad in the New Haven Register. The
position was for a specialized cheese maker.
The owners were skeptical that a twenty five
year old man could possibly have the knowledge
required to fill the position. In spite of
this, they gave Pasquale a one week trial. He
amazed them with his skill, so much that they
gave him total control of their factory.
After nineteen years, Pasquale decided the time
had come to open his own business. He contacted
his younger brother, Nicola, who agreed to come
into the business with him.
In 1981, they
founded the Liuzzi Cheese Caseficio Moderno,
and with the help of his family the business
grew slowly and steadily. The rest, as they
say, is history.
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(Liuzzi Cheese Company
Then)
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(Liuzzi Cheese
Company Now!)
We
are very proud of what we do. More than this, we
believe that we provide a cultural bridge
between the old country and the new. Our place
gives comfort to the older generation who still
remember their lives in Italy. At the same
time, we are educating newer generations of all
nationalities about what a true Italian store
is.
We
hope to keep our customer excited about our vast
array of products. By doing things almodo
Italiano we hope to pass our traditions on
to our customers and their families.
We
are proud of being Italian American. We are
grateful that we had the chance to prosper in
this great land. Lastly, we are hopeful that
future generations of our family will keep our
traditions and excellent products available to
our valued customers. We will always do our
best to offer you excellent products available
to our valued customers. We will always do our
best to offer you excellent products and service
at a fair price.
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Thank you for allowing us to
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be a part of your lives.
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