With the small butcher's shop on the farm, we carry on the tradition of our fathers and grandfathers, who have always produced speck and salami for the family's needs. Nothing has changed in the meant....
It's 2007. In the rural space of baroque Modica, Ciokarrua's small workshop opens.
Innovation in tradition, is the philosophy that sums up the vision of Giovanni Cicero, the company's artisan entre....
The Fazari brothers began their career in the food industry in 2014 by running the store located at the Chiavenna sports field, right in the cradle of Bresaola.
Strongly linked to the territory and....
The goat has long been “at home” in South Tyrol. Over time, however, it has disappeared from much of the territory and only a few continue to raise this animal.
With Capriz we strive not only to....