Since 1946 in continuous evolution

For over 70 years we have combined tradition, experience and modern technologies to offer you high quality food products. For us, each process is an authentic work of art: our products are handcrafted with fresh and selected raw materials, responding to high quality standards and following rigorous methods handed down for several generations.

You will also find the same care and passion in our agritourisms in Piverone, in the province of Turin, and Ayas, in the Aosta Valley, and in our winery on Lake Viverone, perfect places to spend wonderful relaxing days or to taste excellent wines and local dishes made with ingredients from our company.

We have recently embraced the renewable energy sector, investing in the production of renewable energy from biogas. To date we produce electricity, heat and biomethane in total respect for the environment, using only the manure from our dedicated farms and crops.

Our Factory

La Schiavenza

Farmhouse – Piverone

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La Tchavana

Farmhouse Val d’Ayas

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La Meridiana

Bar and Cheese – Mandrou

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Our history

La storia dell’azienda Bagnod comincia nel 1946 quando i coniugi Gino e Clelia Bagnod, trasferitisi dalla Val d’Ayas a Piverone, acquistano la cascina “La Schiavenza”. Qui lavorano con passione per migliorare i sistemi di allevamento senza snaturarne la genuinità, rendendo più efficienti le produzioni e alimentando gli animali a pascoli e fieno. Qualche anno dopo il figlio Roberto inizia a trasformare il latte aprendo un piccolo punto vendita in azienda. Da subito i prodotti caseari e le carni dell’azienda vengono apprezzate dai consumatori per la loro qualità.

After this first managerial experience, the Bagnod Family bought a pasture in Ayas Valley, in their homeland, dedicating themselves to the production of typical Aosta Valley products, above all the famous Fontina DOP and the recent Grand Pinstripe of Ayas produced with sheep’s milk from Lacaune sheep that graze at 2000 meters above sea level in Val d’Ayas. In 1999, in order to make the best use of these products, the owners inaugurated the “La Tchavana” agritourism restaurant, a structure that was born adjacent to the old pasture building.

In 2001, the Bagnod family decided to open a second farmhouse in Piverone, giving their customers the opportunity to taste the company’s products even in the winter months (a period in which cattle winter in Piverone). Thus was born the farmhouse “La Schiavenza”, which takes its name from the homonymous farmhouse.

Thanks to some vineyards inherited from loved ones in Carema, the family also carries out a small production of Nebbiolo Maison Veja wine that can be found in all the premises of the company.

In 2006, inspired by a visit to Germany, the Bagnod company ventured into a new sector focusing on renewable energy from biogas. Among the pioneers in Italy to have started renewable production from Agricultural Biogas from which electricity, heat and biomethane derive in total respect for the environment, exploiting the zootechnical waste of our farms the by-products agricultural residues and dedicated crops.

A few years after the birth of this activity, the company annually produces 8 million kilowatts per year, or the average energy requirement of well 2,000 families made up of 4 people.

A cycle that is completed today with the purchase of CellaGrande, an exclusive location on Lake Viverone where the family produces the Erbaluce wine of the homonymous company and where you can taste all the products of the Bagnod company such as fresh cheeses, fontina DOP, yogurt and salami.