The Chiaravalle abbey in Milan, like all Cistercian abbeys, had as its primary objective the rehabilitation of the marshy area in which it had been erected.
After the reclaim the work was organized for the sustenance of the monks and the inhabitants of the area.
Being easy to grow fodder, cattle farms were added to the area.
From here the tradition that the monks around the year 1000 realized an aged cheese "caseus vetus", called by the people "grana" for the grainy pasta.
It was from this cheese that Grana Padano originated.

A bit of history:
A brief history of the abbey was traced in part 1, so here we mention the medieval mill.
The first documentary evidence dates back to 1238 also if, reasonably, it can be assumed that it was built together with the abbey.
It was owned by the Cistercian monks until 1798 when it was sold.
This sale brought various changes to the structure followed by a complete decay.
The building was completely abandoned in 1963.
The monks regained the old mill and the annexed water meadow only in 1977.
The restoration work began in the late 1990s.

A note:
The abbey is easily accessible from the city by public transport or, for those coming from outside, by train, the Milan Rogoredo station is less than 0.6 ml away, or by car Tangenziale Sud - Exit San Donato.

For more info:
the Chiaravalle Milanese abbey - part 1^st
www.granapadano.it

ABBEY S. MARIA DI CHIARAVALLE
Cistercian Order
Via Sant’Arialdo, 102 - 20139 Milan
Telephone: 02.57403404
Fax: 02.5393544
Web site: www.monasterochiaravalle.it
Email: monasterochiaravalle@gmail.com
Opening time:
from Tuesday to Saturday from 9.00 to 12.00 and from 15.00 to 17.00
Sunday from 3.00pm to 5.00pm.
Guided tours on Saturday and Sunday afternoons, without individual reservations.
Guided tours by appointment for groups and schools, even during the week.
For Info Point information:
02.83930432
cell. 344.2397674
email infopoint@monasterochiaravalle.it