In the aftermath of WWII, Mr Mario Mogna set up the very first Alce Microbiological Laboratory in downtown Novara by turning his father Alfonso’s Gorgonzola ripening warehouse into the production site for new ready-to-use liquid lactic ferments, to be used as replacements of natural milk starters. The company boomed in the 1980s, when Dr Giovanni Mogna succeeded his father, Mario, at the helm of the family business, driving a truly revolutionary change in the dairy business. Alce could not only ensure the undisputable product quality of the ferments supplied to its customers but also provide unrivalled customer service and product range. Meanwhile, Dr Mogna opened a Research & Test Laboratory, a Division completely dedicated to Technical Support and a new production plant in the Mantova district for the production of freeze-dried ferments and technological adjuvants. Alce heritage was then handed over to his daughter, Elena, who is currently carrying forward the family business with reliable expertise, drive and pride. Being already involved in the management of Group companies, she now directs and coordinates the activities of all production sites.